Curry Vegetable Spring Rolls

INGREDIENTS

1 tablespoon vegetable oil

2 teaspoons Asian sesame oil

1 teaspoon cumin seeds

1 clove garlic, finely chopped

1 tablespoon peeled and grated fresh ginger

2 green Thai or Anaheim chillies, seeds and finely chopped

1 teaspoon ground turmeric

1 teaspoon chilli powder

1 (500 gm) potatoes, peeled, boiled, and cut into ¼ inch (6 mm) dices

½ cup (75 gm) fresh or frozen peas

½ teaspoon sea salt

1 tablespoon chopped fresh cilantro (fresh coriander)

1 tablespoon chopped fresh mint

12 frozen spring roll wrappers, about 8 inches (20 cm), thawed

1 egg white, lightly beaten

3 cups (75o ml) vegetable oil for deep frying

Thai sweet chilli sauce and / or soy sauce for dipping

  
METHOD

In a work or large skillet, heat oils over medium heat. Add cumin seeds, ginger, green chillies, turmeric and ground red pepper. Fry for 1 minute. Stir in potatoes, peas, and salt and fry for 1 minute. Remove from heat and let cool completely. Stir in cilantro and mint.

Place 1 wrapper on a work surface. Place 1 heaped tablespoon of filling in the centre of wrapper. Fold over sides, and then roll up diagonally. Seal loose edge with egg white. Repeat with remaining wrappers and filling.

In a wok or deep fryer, heat oil to 375 deg F (190 deg C), or until a small bread cube dropped in the oil sizzles and turns golden in 1 minute. Add spring rolls in batches and fry until golden, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve to eight persons immediately with Thai sweet chilli sauce and / or soy sauce.