Kathmandu Spring Rolls

(Deep-fried Spring Rolls, Nepali Style)

• Ready In: 1 hr 30 mins
• Serves: 4-5

Ingredients

•  spring roll wrappers
•  oil (for deep frying)

• Filling

• 1⁄2 lb ground lamb (chicken can also be used)
• 1⁄2 lb ground pork
• 1  cup  finely chopped onion
• 1  cup  finely chopped celery
• 1  cup carrot, grated
• 1⁄2 cup  finely chopped scallion
• 3  tablespoons  chopped cilantro
• 3  green chilies, finely chopped
• 1  tablespoon ginger, finely chopped
• 1⁄4 teaspoon  grated nutmeg
• 1⁄2 teaspoon  ground szechwan pepper (timur)
• 1  tablespoon honey
• 1  tablespoon lemon juice
• 1  teaspoon  sesame oil
• 2  tablespoons  vegetable oil
•  salt and pepper

Directions

1. In a large bowl, combine all ingredients for filling; mix thoroughly.
2. Spread out a wrap; moisten the edges with water.
3. Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
4. Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
5. Continue making rolls for all filling mixture.
6. Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
7. Drain excess oil with paper towel.
8. Arrange rolls in a plate and serve immediately with tomato achar.