Money bag curry puff spring roll - Bánh túi tiền khoai tây

By Helen Le Published: October 16, 2020

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Yield: 16 (5-6 Servings)

This money bag-shaped cake looks really cute! Biting into the crunchy crust outside is the soft, sweet potato with the delicious smell of curry, chicken flavor and quail eggs. This is A very tasty snack which is easy to make on a free day.

  • First, peel the potatoes and dice. After finish dicing, soak the potatoes in salt water.
  • Steam the quail eggs and potatoes for 8 minutes until fork tender. Peel the quail eggs you and split in half.
  • In a hot pan, add 1 tbsp cooking oil, add shallot and onion then sautee until fragrant. When the onions turn transparent, add the curry , then add the chicken and potatoes and mix well. Add 1.5 tsp sugar, ½ tsp stock powder, ½ tsp salt. Stir well and cook 3 minutes for the potatoes and chicken to be well marinated and fragrant. Turn off the heat and let cool.
  • Get a stack of mung bean rice paper. Cut some in half. To keep your money bag from battering in the bottom when you fry, add another ½ piece of the rice paper into the center of the rice paper, and scoop 1tbsp of filling and ½ of quail eggs, grab as a money bag then use the green onion to tie. I already put the green onions into the microwave for 10 seconds so the green onions are soft and elastic, which easy to tie.
  • Heat the oil until bubbles appear around the chopstick. Because the filling is already cook, you can just fry it for the crispy golden skin. Dip the mouth of the bag to the pan first to it bloom, then dip the bottom of the bag in.
  • For the sauce, mix 1tbsp mayo, 1tbsp yogurt, ½ tbsp ketchup, ½ tbsp chili sauce, mix well to have a cup of delicious sweet and sour sauce which goes well with fried food. This cake also tastes good with plum chili sauce.