Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 30

Recipes continued
Curry Puffs
2 teaspoons vegetable oil
1 small onion, finely chopped
400g beef mince
1 clove garlic, crushed
2 teaspoons curry powder
¼ cup mango chutney
24 wonton wrappers
1 egg white, lightly beaten
1.Using the Brown function, heat the oil on
170°C. Cook onion until softened. Add
mince and garlic, and brown until cooked.
2.Stir in curry powder and cook until
fragrant. Stir in mango chutney. Transfer
mixture to a medium bowl. Cool slightly.
3.Place a heaped teaspoon of mixture into
the centre of wrappers. Brush edges with a
little egg white. Fold wrappers in half and
pinch edges together to seal.
4.Using the Deep Fry function heat oil to
180°C. Fry in batches until golden brown,
about 4 – 5 minutes.
5.Drain on absorbent paper towel and serve
with minted yoghurt if desired.
28
Spring Rolls
Makes: 24
Boiling water
20g rice vermicelli
2 teaspoons peanut oil
1 small brown onion, finely chopped
150g pork mince
1 clove garlic, crushed
2 teaspoons fresh ginger, finely grated
125g fresh shiitake mushrooms, roughly
chopped
1 carrot, peeled, grated
150g shelled, deveined, cooked prawns,
chopped
2 tablespoons soy sauce
1 teaspoon caster sugar
1 tablespoon fresh coriander, chopped
12 x 12cm spring roll wrappers
1 teaspoon cornflour
2 teaspoons water
1.Place vermicelli in a heatproof bowl. Cover
with boiling water and stand until tender.
Drain and roughly cut vermicelli with
scissors.
2.Using the Brown function heat oil to
170°C. Add onion, mince, garlic and
ginger. Cook, stirring until browned. Add
mushrooms, carrot, prawn, soy sauce and
sugar. Cook until vegetables soften and
mixture is dry. Transfer to a bowl. Stir in
vermicelli and coriander. Cool.
3.Combine cornflour with 2 teaspoons of
water. Place 2 tablespoons of the filling
mixture in the corner of a spring roll
wrapper. Lightly brush the edges with
cornflour mixture. Roll the wrapper, folding
in the sides to encase the filling.
Makes: approx. 24