These are a bit fiddly to make, but well worth it. Something different. The curry taste is not over powering at all and the carrots give a nice crunch. If this is your first foray into deep frying I suggest investing in a proper thermometer, it’s important to have the oil at the right temperature so you actually deep fry the rolls quickly rather than letting them sit in an oil bath before they begin to cook. Also, here’s a good tip; set out a bowl of vinegar near to where you’re cooking. This will absorb any orders so you won’t have the smell of deep fried curried pork spring rolls wafting around the kitchen for days and days.
Makes about 20
¾ lb. ground pork (or chicken)
1 bunch green onions, white and light green parts, chopped
½ cup shredded carrots, chopped
½ of a granny smith apple, peeled and diced
1 tablespoon garlic puree
1 tablespoon ginger puree
1 tablespoon red curry powder
1 tablespoon rice wine
Rice noodles, cut into 2-3inch pieces (about ½ of the package
Egg roll skins
Canola oil for deep frying
1 egg, beaten
Soak rice noodles in hot water for 20 minutes. Drain and set aside. Mix pork, purees, curry powder and rice wine in a bowl. Let marinate for at least ½ hour, up to 2 hours. Cook pork in a skillet over medium heat, add carrots and green onions. Cook until pork is no longer pink, about 15 minutes. Set aside to cool.
Add 1 ½ cups of the softened rice noodles to pork mixture. Line a baking sheet with parchment paper and sprinkle the surface with flour. According to package instructions, assemble rolls, sealing the edges with beaten egg. Place on prepared baking tray and refrigerate until ready to fry.
In a wok or deep fryer, heat oil to 350°F. Working in batches, three at a time, deep fry spring rolls until golden in color. Do not over cook. Serve immediately with raitia or sweet chili sauce.