Kathmandu Spring Rolls

• spring roll wrappers
• oil (for deep frying)
• Filling
• 1/2 lb ground lamb (chicken can also be used)
• 1/2 lb ground pork
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup carrot, grated
• 1/2 cup finely chopped scallion
• 3 tablespoons chopped cilantro
• 3 green chilies, finely chopped
• 1 tablespoon ginger, finely chopped
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon ground szechwan pepper (timur)
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• salt and pepper

1. In a large bowl, combine all ingredients for filling; mix thoroughly.
2. Spread out a wrap; moisten the edges with water.
3. Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
4. Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
5. Continue making rolls for all filling mixture.
6. Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
7. Drain excess oil with paper towel.
8. Arrange rolls in a plate and serve immediately with tomato achar.

spring roll wrappers, oil, filling, ground lamb, ground pork, onion, celery, carrot, scallion, cilantro, green chilies, ginger, nutmeg, ground szechwan pepper, honey, lemon juice, sesame oil, vegetable oil, salt

Taken from www.food.com/recipe/kathmandu-spring-rolls-86988 (may not work)