Mutton Mince Spring Roll

 INGREDIENTS:

1. Mutton Mince (Keema) 300 grams
2. Onion 1 large, finely chopped
3. Ginger-Garlic Paste 1 tbsp
4. Green Chilis 2-3 finely chopped
5. Turmeric Powder 1/4 tsp
6. Red Chili Powder 1 tsp
7. Coriander Powder 1 tbsp
8. Garam Masala Powder 1 tsp
9. Carrot 1/2 cup shredded
10. Capsicum 1/4 cup finely sliced
11. Red Chili Sauce 1 tsp 
12. Black Pepper Powder 1/2 tsp
13. Salt to taste
14. Oil 2 tbsp
15. Spring Roll Wrappers 10-12
16. All-Purpose Flour 2 tbsp
17. Water 2 tbsp

METHOD:

Serving Size: 6-8

Make a slurry by mixing flour and water. Set aside for later use.

Heat oil in a pan and add onions. Sauté until soft and translucent.

Add ginger-garlic paste and green chilis and cook for 30 seconds. 

Add the minced mutton, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Stir fry until everything is well combined. 

Add 1/2 cup of water, cover, and cook till the mutton keema is tender and the water has dried.

Stir in carrot and capsicum. Cook for 3-4 minutes on high flame. The veggies should remain slightly crunchy.

Add red chili sauce and pepper and cook until the mixture is dry. Let the filling cool completely.

Place a spring roll sheet on a flat surface. Place 2 tablespoons of filling near one corner, fold the sides in, then roll tightly into a cylinder.

Seal the edges with the flour slurry.

Heat oil in a pan. Deep fry the rolls on medium heat until golden and crisp. Drain on paper towels.

Serve hot with sweet chili sauce, potato wedges, or french fries and pickled onions.