Nigerian Spring Rolls

Ingredients

• 20 spring roll pastry sheets (store-bought) FOR THE FILLING:
• a generous big handful of minced beef or chicken
• 2 medium carrots, finely grated
• 1/4 small cabbage, finely shredded
• 1 medium onion, finely chopped
• 2 Atarodo, finely blended
• 1 teaspoon of curry powder
• 1 teaspoon of thyme
• 1 tablespoon of soy sauce (optional)
• 1 cube of Knorr, crumbled
• Salt to taste
• 2 big tablespoons of vegetable oil
• Flour paste for sealing (2 big tablespoons flour + 2 big tablespoons water)
• Vegetable oil for deep-frying

Method

1. 01

   Cooking the Filling. Heat 2 big tablespoons of oil in a pan. Sauté onion and Atarodo for 3 minutes. Add the minced meat, breaking up lumps. Cook for 8 minutes until browned. Add grated carrot, shredded cabbage, curry, thyme, soy sauce, crumbled seasoning and salt. Stir-fry for 5 more minutes until the vegetables are just softened and the mixture is dry (not watery). Allow to cool completely.

2. 02

   Filling the Spring Rolls. Lay a spring roll sheet flat on a clean surface. Place 2 big tablespoons of filling along the lower third of the sheet. Fold the bottom edge over the filling, fold in both sides, then roll up tightly towards the top. Seal the final edge with a dab of flour paste. Press firmly.

3. 03

   Repeating. Repeat with all remaining sheets and filling. Keep unused sheets covered with a damp cloth to prevent drying out.

4. 04

   Frying. Heat vegetable oil in a deep pan to moderate-to-hot heat. Fry the spring rolls in batches of 4 to 5, turning, for 3 to 4 minutes until uniformly golden-brown and crispy. Do not overcrowd the pan.

5. 05

   Draining. Drain on paper towels. Serve immediately while hot and crispy.

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• Moin Moin90 min
• Puff Puff60 min
• Gizdodo60 min
• Suya Skewers60 min
• Asun90 min