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Kathmandu Spring Rolls

Kathmandu Spring Rolls created by Tulsi Regmi

(Deep-fried Spring Rolls, Nepali Style)

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

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

@Tulsi Regmi
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@Tulsi Regmi
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"(Deep-fried Spring Rolls, Nepali Style)"
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  1. Tulsi Regmi
    Kathmandu Spring Rolls Created by Tulsi Regmi
    Reply
  2. mianbao
    These are interesting. I like that fact that they contain lots of vegetables. I chopped the vegetables in my food processor, which resulted in a sort of homogeneous texture, which I'm not sure I like as much as if I had used a knife. I did also cut back rather drastically on the spices, especially the curry powder, which I think was a good idea for me. Since the curry powder already contains turmeric, I think I will omit that completely next time. I also may add some ginger. I used a mixture of chicken and pork. I do think that if I had used lamb, I would have wanted somewhat stronger spicing. I have had my eye on this recipe quite a while, so am glad I finally got to it. Thank you for sharing the recipe with us.
    Reply
  3. Tulsi Regmi
    (Deep-fried Spring Rolls, Nepali Style)
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