A HERITAGE WE CAN BE PROUD OF...
In an ancient Asian city, mutton spring rolls became a beloved dish blending rich heritage and innovative flavours. Inspired by nomadic tribes, locals crafted tender mutton with aromatic spices, creating a cherished symbol of cultural fusion passed down through generations.
INGREDIENTS
FILLING:
250 g Mutton, boneless, finely chopped into small pieces
1 Onion, finely choppedÂ
10 cloves Garlic, finely choppedÂ
2 Chillies, finely chopped (Optional)
1 tsp Red Chilli PowderÂ
1 tsp Masala PowderÂ
1 IMANA Mutton Flavoured Stock Cube
WaterÂ
Salt, to tasteÂ
WRAPPERS:
½ cup All Purpose Flour
¼ cup Corn Flour
1 cup WaterÂ
Salt, to tasteÂ
FLOUR PASTE:
2 Tbsp All Purpose Flour
Water
METHOD
FILLING:Â
Add oil to the pot, and add the garlic, onion, and chillies (optional). Fry until the onions are soft.Â
Add the mutton pieces, chilli powder, masala powder, IMANA Mutton Flavoured Stock Cube with water and salt to taste. Mix until well combined.Â
Cover the pan and allow the mutton to cook. Once cooked, turn off the heat.
SPRING ROLL WRAPPERS:
In a mixing bowl, add flour, corn flour, salt and water to make a thin batter. Whisk until smooth and ensure there are no lumps.Â
Heat and grease a pan with oil. Once the pan is hot, place a ladle of the batter into the pan and tilt the pan around quickly to make a thin pancake.
Cook on medium heat until the sides begin to peel off. Turn the wrapper and cook for a few seconds on the other side. Avoid overcooking, as the wrappers can become stiff and dry.
Repeat the second and third step with the remaining batter to make more wrappers. Keep aside.
To make the flour paste, add flour and a little water to a mixing bowl and combine. This will seal the edges of the Mutton Spring Rolls.Â
Place each wrapper on a flat surface. Apply a little flour paste along the edges of the wrapper. Place a tablespoon of the filling at one edge of the wrapper.
Roll the filling tightly, apply paste around the edges, fold the sides, and complete the roll.
Repeat the same process and proceed to make the rest of the Mutton Spring Rolls.
Preheat oil, then deep fry a few rolls at a time on medium heat until golden brown and crisp.
Remove the spring rolls onto absorbent paper to soak up excess oil.
