CookPal AI
recipe image

Pumpkin and Salmon Curry Spring Rolls

Coût $8, économiser $12

Source: Recommended by CookPal

  • 15 Min
  • 5 Portions
  • $8

INGRÉDIENTS

  • Wrapper

    • 5 spring roll wrappers

  • Vegetables

    • 🎃 300g pumpkin, peeled and seeded
    • 🧅 1/4 onion, minced

  • Seafood

    • 🐟 30g salmon flakes

  • Oil

    • 1 tbsp salad oil for frying
    • Enough salad oil for deep frying

  • Seasoning

    • 1 tbsp ketchup
    • 2 tsp curry powder
    • 🧂 Pinch of salt
    • 1/3 tsp grated ginger

  • Binder

    • 1 tbsp all-purpose flour
    • 💧 1 tbsp water

ÉTAPES

1

Mince the onion and peel and seed the pumpkin. Place the pumpkin and onion in a bowl, cover with plastic wrap, and microwave at 600W for 5 minutes. Mash the pumpkin with a fork.

2

Add the seasonings (ketchup, curry powder, salt, and ginger) to the pumpkin mixture and mix well. Add the salmon flakes and stir gently. Prepare a slurry by mixing flour and water in a separate bowl.

3

Place the filling evenly onto the spring roll wrappers and wrap them tightly. Seal the edges with the flour slurry.

4

Heat oil to 170°C and deep fry the rolls, turning occasionally, until golden brown.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 8g
    Protéines
  • 30g
    Glucides
  • 10g
    Graisses

💡 Astuces

Serve hot for the best texture and flavor.You can substitute salmon flakes with cooked chicken or tofu for variation.Leftover rolls can be reheated in an oven to retain crispiness.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.