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RECIPES
SPRING ROLLS
Serves 8
INGREDIENTS
4 litres oil for deep frying
350g pork mince
200g green prawn meat diced
1 tablespoon soy sauce
½ cup finely diced water chestnuts
4 green shallots, finely sliced
METHOD
1. Combine all the filling ingredients and
mix well.
2. Place ¼ cup of mixture onto each
wrapper and roll; secure the last rolled
edge with a drizzle of water.
3. Place the finished rolls onto a flat tray,
the rolls can be frozen and cooked at a
later date. These need to be defrosted
before cooking.
4. Fill the deep fryer with 4 litres of oil and
preheat to 180°C.
5. Place up to 4 spring rolls into the
basket and carefully lower them into
the oil. Cook for 4–6 minutes or until
golden brown, allowing the oil to reheat
between each batch.
SAMOSAS
Serves 16
INGREDIENTS
1 tablespoon oil
1 small onion, finely chopped
1 teaspoon crushed garlic
1 teaspoon curry powder or paste
150g potato, finely chopped
100g carrot, finely chopped
1 tablespoon frozen peas
4 sheets ready rolled shortcrust pastry
1 tablespoon milk
4 litres oil for deep frying
METHOD
1. To prepare filling, heat oil in a saucepan.
Fry onion, garlic and curry powder until
onion is soft. Add potato and carrot.
2. Cover and cook on a low heat until
tender, approximately 10 minutes,
stirring occasionally. Add peas.
3. Cool, then divide mixture into
16 portions.
4. Cut out 16 x 12 rounds from pastry. Top
each with potato mixture and brush
edges of pastry with milk. Fold pastries
in half, pressing edges together.
5. Fill deep fryer with 4 litres of oil. Preheat
to 190°C.
6. Deep fry samosas, 4 at a time until
golden, approximately 4–5 minutes
allowing oil to reheat between each
batch. Drain.
Serve as a starter to a curry meal or as
a light meal.