:)
We cut into cubes 2 Carrots & about 6 Potatoes. You've got to do your weightage as to how much carrots and potatoes you want. As always, my cooking experience with mum all relies on,
"Totally up to you" mantra, if you haven't notice by now.
Only 1 Fresh Chilli & 2 White Onions is needed for blending, off they go into the simmering cooking oil. Oil here, will be in moderation of course.
Once we've got the spices all nice & scented in the kitchen ;), we drained the soaked carrots & potatoes... throw them into the hot wok. Over here, we've to add salt in moderation. Entirely up to you i guess. Maybe 1/2 teaspoon of salt will suffice? Mix them all up well & good, and you're good to go.
Scoop them up into a layered bowl so that the excess oil can drain yeah. You don't want to be wrapping spiced carrots & potatoes soaked in oil now, do we?
We should get the pastry out of the freezer and thaw it out. Having done that, break 3 or 4 eggs and fry them up lightly. Again, *altogether now!* this is totally up to you!
Roll them eggs and cut them thinly into pieces.
Once you're ready to wrap them up, make sure you've got a damp towel over the pastry yeah! Just look at the photo above for guidance :) I think i'm referring to myself in this case... lest i forget. HaHaHa!
You can either fry them up immediately, or leave it in the refrigerator. Depends on when you wanna have it. You can do this in the morning, but fry them up as appetizers at dinner ;) But if you do refrigerate, i'd say, keep it in a tupperware, sealed, just so it maintains its' freshness?
So anyway, when you're ready to fry... you've got to have your oil really hot this time round.
Arrange them carefully & nicely in the bowl of hot oil above medium fire. This will be easy for you later when you wanna roll the springrolls to its side without splashing hot oil on yourself.
Brownish-Gold & Crsipy? Good to go :)
Best eaten hot with my mum's homemade sauce - coming up in the next entry!
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