Name: Spicy Egg Rolls
Yield: Makes 20 to 24 rolls
Cuisine: Indian Hakka
Ingredients: Plum sauce, for dipping; Vegetable oil, for frying; 20 to 24 egg roll or spring roll wrappers, each 6½ to 8 inches square, thawed if frozen (see notes); ¼ cup all-purpose flour; ¼ cup water; 2½ tablespoons curry powder; 1½ cups chopped onion; 1½ cups frozen petite peas, rinsed with hot water and well drained; 1 tablespoon cornstarch; ¾ cup water; 1½ pounds ground chicken or ground pork; ⅓ cup chopped cilantro; ¾ teaspoon salt, or to taste; 2 tablespoons vegetable oil; 2 to 4 tablespoons minced jalapeño chile; 2 tablespoons soy sauce; 1½ tablespoons minced garlic; 2 tablespoons minced fresh ginger

Preparation info

Makes
20 to 24
rolls

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

The package looks Chinese; the filling tastes Indian. Chef Lin fills Chinese egg roll wrappers with a ground meat and pea mixture spiced with Indian curry and fries the rolls until crisp. He serves them with a mildly sweet Chinese plum sauce. Anyone can make this appetizer with his simplified filling and rolling technique. The rolls make a perfect hors d’oeuvre to pass around at a party. The meat mixture can be cooked a day ahead. Fill the rolls the m