Crispy Curry Chicken Wonton Bites

In a cooking pan over medium heat, add a tablespoon of cooking oil, add 3oz/140g minced onion, and ½ oz/15g minced garlic, stir fry until fragrant, then add 2oz/55g minced carrot, 3oz/140g minced potato, and 10oz/285g ground chicken, stir fry several times, then continue to stir in 1tbsp/15ml cooking wine, ½cup/120ml water, 2tbsp/25g curry powder, a pinch of salt, 2 tsp / 10g sugar, a tablespoon of minced green onion and cilantro. Keep cooking for 2-3 minutes over medium heat. Turn up the heat to high to thicken the sauce to a good consistency. Remove from heat, put in a bowl to cool.

Place the egg roll wrapper on a cutting board or a flat surface, brush egg liquid on all edges, put some fillings in the center(note: amount of the filling depends on the size of the wrapper), fold one corner toward the opposite corner, stop at the corner just over the fillings, and using a rolling back action to firm up the fillings, then fold two side corners, make sure both corners are sealed well. Then roll the egg roll toward the opposite corner, keep rolling until it is sealed well.

In a cooking pan, heat enough cooking oil to 250°F/120°C, deep-fry the egg rolls until golden, remove from oil and drain.

Serve hot.