CookPal AI
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Pumpkin and Salmon Curry Spring Rolls

Cost $8, save $12

Source: Recommended by CookPal

  • 15 Min
  • 5 Servings
  • $8

INGREDIENTS

  • 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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 8g
    Protein
  • 30g
    Carbs
  • 10g
    Fats

💡 Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.