Bobotie Spring Rolls

Makes 40 - 50 spring rolls


30 ml (2 T) sunflower oil

1 onion, finely chopped

3 cloves garlic, chopped

20 ml (4 t) medium curry powder

5 ml (1 t) ground cumin

5 ml (1 t) ground coriander

3 ml (½ t) chilli powder

500 g lamb mince

2 bay leaves - dried

45 ml (3 T) Huletts brown sugar

10 ml (2 t) salt

5 ml (1 t) black pepper

30 ml (2 T) hot chutney

30 ml (2 T) dhania, chopped

2 extra large eggs

60 ml (¼ cup) cream

Spring roll pastry sheets (1 pack 50 sheets)

Cake wheat flour and water mixed to a paste

Sunflower oil

  1. Heat the oil in a frying pan and fry the onion and garlic until soft.
  2. Add the spices and fry for 1 minute.
  3. Add the mince and lightly brown.
  4. Add the bay leaves, Huletts brown sugar, salt, pepper and chutney and simmer for 10 minutes.
  5. Turn off the heat and stir in the dhania, eggs and cream.
  6. Remove the bay leaves and leave to cool.
  7. Separate the sheets of spring roll pastry. Spoon one tablespoon of the filling into the centre of the pastry sheet and roll the spring roll, sealing the edge with the flour paste. Repeat with the remaining spring roll sheets and filling.
  8. Shallow fry in oil, turning regularly, drain on a paper towel and serve with chutney or sweet chilli sauce.

Unfried spring rolls freeze well.