Easy Curry puff with sweet potatoes

Traditional curry puffs are made of dough and filled with potato chunks that have been cooked in a spicy, flavorful curry before being deep-fried. The original version requires making two different types of dough and a series of complicated techniques to wrap them.

Potatoes and spices are typically used to make curry puff filling. These can also occasionally be made with minced meat. Curry puffs are a favourite among all people and are frequently used as a snack. Today, I am making my curry puff using a quick shortcut spring roll wrapper

Let me tell you quietly, I even served it as one of the Chinese New Year dishes. These curry puffs are wonderfully tasty, easy to make, and suitable for the whole family. To kick it up a level for the adults, I suggest using sweet chili sauce.  

One adjustment I made to the filling was to swap out the potatoes for sweet potatoes. The filling texture will be tested creamy. Thanks for the advice given by a Facebook food group friend.

They are simple to make and the best party appetizers. If you've never tasted it, you will be amazed. Due to the use of a spring roll wrapper and the absence of curry paste, this recipe is actually very easy to make. These simple curry puffs will satisfy even the most omnivorous among us because I prepare the filling without any meat.

My family is pretty obsessed with these easy homemade curry puffs. You will be amazed if you have not tasted it.

 

INGREDIENTS

1 big orange sweet potato (about 250g), peeled and cut into a small cube shape

1 ½ tbsp vegetable oil

½ cup small, diced onion

2 tsp curry powder

A pinch of salt

1 ½ tbsp soy sauce

1 ½ tsp sugar

¼ tsp ground white pepper

10 cilantro stems, finely chopped

25 sheets of 8 ½ -inch spring roll wrappers

1 beaten egg

Some vegetable oil for frying

 

METHODS

1. Steam sweet potatoes for 10 minutes, or until a fork can be inserted and the pieces are tender but not mushy.

2. In a wok, heat vegetable oil over medium heat. Add onion, season with salt, and sauté until the onion is translucent. Once the onion and curry powder are well combined, add the curry powder and stir.

3. Add sweet potato, soy sauce, sugar, and white pepper. Continue tossing the filling over medium heat until there is no longer any liquid at the bottom of the wok and the potato has enough broken down to allow for the creamy filling. Add a little water, continue to simmer, and stir, and add more water if the filling is dry before it reaches the creamy stage.

4. Stir in the cilantro stems and turn off the heat. Taste and adjust seasoning with more salt as needed. Let the filling cool to room temperature before wrapping.

5. The wrapper was extended in length. To make the wrapper 4" x 13", cut the 8-inch spring roll wrapper in half (2 pieces of 4" x 8 12") and overlap the short end. To ensure that all the layers were double-wrapped and prevent any areas from burning when it is fried in the hot oil.

6. Add around one spoonful of filling to the strip's end. Following the methods shown in the video, wrap each piece into a triangle. Sealing the end with the beaten egg.

7. Heat the oil into a wok with a deep bottom, spreading it out to a depth of 3 inches, to 175 degrees Celsius. Add the curry puffs and fry for about 3-4 minutes until golden brown. Drain on the paper towel, and let it cool slightly before serving.