Spring Rolls
Pakistani spring rolls are often served as appetisers or snacks at parties, gatherings, and celebrations. They can be prepared in advance and stored in the freezer, making them a convenient option for entertaining guests or for enjoying as a quick snack.
Ingredients
- 1/2 tbsp rapeseed oil
- 500 grams lamb mince
- 1/2 tsp cumin seeds
- 3 green chillies, finely chopped to taste
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1 tsp garam masala
- 1 tsp ground coriander powder
- 1 tsp salt
- 1/4 tsp chilli powder
- 5 tbsp fresh coriander, finely chopped
- 80 grams spring onions, finely sliced Do not use a food processor, you want a slight crunch in the mixture, by hand is best
- 1 onion, finely chopped Do not use a food processor, you want a slight crunch in the mixture, by hand is best
- 1 pack spring roll pastry sheets The large TYJ pastry sheets are my favourite to use
- 1 tbsp atta/chapati flour- mixed with water into a paste.
Instructions
- Heat the oil, turn the heat to low then add the cumin seeds, green chillies, garlic and ginger. You do not want to brown the garlic ginger, to do not over fry.
- Add the lamb mince, and turn the heat to a medium heat. Add the salt, red chilli powder, 1/2 teaspoon of garam masala and cook for 15 minutes. Make sure you use the back of the spoon to break up the lamb mince and clumps do not form.
- Let the lamb mince cool down. Once cooled, add the fresh coriander, spring onions, onion, the remaining 1/2 teaspoon of garam masala and 1 teaspoon of coriander powder. Mix it all through. You can taste the mixture at this point to see if you are happy with the spices, salt etc. Add to your taste
- Get your pastry out of the wrapper, carefully peel a sheet at a time. Lay out flat on a shopping board and fill the corner with just under two tablespoons of the mince meat filling. Then roll the pastry over the filling and wrap into a tight tube shape as you go.
- When you have rolled over half way of the sheet , fold the corners into the centre of the roll and keep rolling until you have a small triangle of the pastry sheet left exposed. Apply the atta paste to the corner and fold over to seal the spring roll in place. Repeat with another sheet of pastry until all your filling has been used up.
- You can fry immediately or pop the spring rolls into freezer bags for the freezer. If you want to eat them immediately, you will need to deep fry them. Heat oil in a wok until it’s piping hot, then add the spring rolls and turn the heat down slightly. Fry on each side until the spring rolls are golden brown.
- Allow them to drain off on a plate cover with kitchen paper. Then serve with your favourite chutney!
