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Chop onions and crush garlic and cook in the oil until soft.
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Add ginger, brownsugar, curry powder, turmeric, garam masala, cumin, and chili.
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Cook for a few minutes
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Stir in the mince and cook for 10 - 15 minutes.
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Add chutney, apricot jam, tomato paste, salt and Worcestershire sauce.
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Cover and cook for another 30 minutes on low heat.
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Add pepper and coriander , then take off the heat.
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This mixture must be chilled in the fridge before putting into the spring rolls or they will be soggy.
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Mix the egg and water in a bowl for the egg wash.
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Place a heaped tablespoon of mixture on the spring roll about 2cm from the edge. Follow the picture directions for folding the spring rolls.
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At this stage the spring rolls can be frozen, if you want to keep some for later.
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Freeze blind (one layer on a baking sheet) and once frozen they can be transferred to a airtight container.
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If cooking immediately, brush the spring rolls with the egg mixture and fry in hot oil until golden and crispy.
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Delicious served with sweet chili sauce or salsa.