**Efficient Spring Roll Wrapper Cutting**
I'm using the largest spring roll wrapper I could find, which is 10 inches or 25 centimeters according to the package, but it's really more like 24 centimeters. To cut this into four strips evenly, I can use a ruler to ensure they're all the same size. As you can see, my wrap is 24 centimeters across, so each piece will be about six centimeters long. This way, I'll have even strips for wrapping.
**Alternative Spring Roll Wrapper Size**
If I couldn't find a spring roll wrapper of this size, I could use an eight-inch one and cut it into three pieces instead. While this means I'll end up with less wrapper in the end, it will still work just fine. The key is to choose a wrapper that's large enough to hold plenty of filling without being too big.
**Wrapping Curry Puffs**
To wrap my curry puffs, I'll start by placing a rounded teaspoon of filling at one corner of the spring roll wrapper. Then, I'll fold the wrapper into a triangle, just like in spanakopita. Next, I'll fold the triangle up and pull it tight to ensure everything is secure. Brushing the wrapper with egg wash and flipping it over will give my curry puffs that perfect golden brown color.
**Tips for Wrapping Curry Puffs**
To make wrapping easier, you can enlist the help of kids or friends. Alternatively, if you want larger curry puffs, you can cut the wrappers into three pieces instead of four. This way, you can fill them more generously before folding and securing them with egg wash.
**Double-Wrapping for Crunchy Curry Puffs**
For an extra crispy exterior, I'll double-wrap my curry puffs by applying a second layer of wrapper on top of the first one. This will ensure that they fry up beautifully without burning too quickly. With a thermometer set at 350 degrees Fahrenheit, I'm now ready to fry my curry puffs. They should only take a few minutes to cook through.
**Baking an Alternative**
If you prefer not to deep-fry your curry puffs, you can bake them instead. To do this, simply follow the recipe as instructed, but omit the oil and increase the oven temperature to 400 degrees Fahrenheit. This will give your curry puffs a delicious, crispy exterior without the need for frying.
**Finishing Touches**
To complete my curry puffs, I'll brush them with hot sauce – specifically Si Racha – which pairs perfectly with the sweetness of the sweet potato filling. These addictive little snacks are sure to disappear quickly once they're served. Don't forget to follow along with me on YouTube and subscribe to my channel for more recipes like this one.
"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot Thai kitchen today I have yet another great appetizer finger food recipe for you we're going to make curry puffs or in Thai we call garee pup now I'm making an easy version today because instead of having to make two different dough's and do all sorts of crazy things to wrap it we're just going to use spring roll wrappers which makes it so much easier but it's still just as delicious so a little fun fact about the name Garee pup Garee is short for pong garee which is our term for curry powder but I'd be careful throwing that word around on the street because Garee is also a slang for prostitute so now that we've got that out of the way let's get started so I'm going to make first the filling and the main ingredients for the filling is chicken and sweet potato I am using ground chicken but I actually ground this one myself because I prefer dark meat chicken and if you want to grind your own all you have to do is trim off the fat then cut the chicken into small pieces then with a big cleaver or a big chef's knife chop chop chop chop chop go for it change the knife angle every once in a while and also flip the chicken every once in a while and keep going until you get the right consistency and for this I actually like it to be quite a coarse grind so I still get chewy pieces in it which is another reason why I like doing it myself sweet potato for this recipe I like using the yellow flesh sweet potato so not the orange flesh one so when you peel it well it's more like white flesh sweet potato this one is ideal because it's starchier than the orange type and so it'll make for a creamier filling which is what we're going for all you do with this is peel them and dice them into small pieces and you want to get it cooked off first by steaming it for ten minutes a fork will go right through it with no resistance but you still want it to have sharp edges and you don't want it complete mush okay the rest of our ingredients are really super simple I've got some fish sauce some soy sauce some small diced onion and I've got some chopped up cilantro stems here and I'm using stems instead of leaves because the leaves will turn black and machine they won't look very good and the stems are so much more aromatic - I've got curry powder right here any kind of curry powder that you like will work so smell it if it smells good to you it'll work just fine some sugar to cut the salt and a little bit of white pepper for some subtle heat and that is it let's get cooking so I've got a wok with a little bit of vegetable oil here I'm going to start with the onion I'm going to cook the onion until it's nice and soft and sweet and translucent I'm gonna add just a pinch of salt adding salt at this stage helps draw the moisture out of the onion more quickly and then it'll help them sweetness faster so this filling is very similar to the Indian samosa in fact that's probably where the influence came from but it differs in a few different ways including the sweet potato and I'm sure they don't put soy sauce in it or fish sauce for that matter so now that my onion is translucent it's starting to brown around the edges I'm going to throw in the curry powder I'm going to let it toast in the oil to bloom the spices for literally 15 seconds you don't want to burn that go in with the chicken now it's really important you don't have the heat too high when you add the curry powder because you'll burn it instantly so once it's no longer clumpy I'm going to add my sweet potato and then all my seasoning fish sauce soy sauce sugar and white pepper now as you can see there's quite a bit of liquid cooling at the bottom your goal now is to cook this until there's no more liquid cooling at the bottom and also until the sweet potato starts to break down and you notice that those lose those sharp edges so start to become a little mushy a little creamy and make our filling whole together better now you can start to see the potatoes losing the sharp edges now but I'm not quite there yet because the filling is still quite crumbly I want it to be a little creamier and if the filling is dry and the potato hasn't quite broken down yet just add a little splash of water give it a little something extra to work with I'm liking the look of that it's creamier now the filling is starting to hold together better but now I'm gonna go in with cilantro stems get that cooking a little bit just to distribute the flavor of the cilantro and that's it how easy is that so now taste cuz once it's wrapped there is no going back mmm that's good I'm just gonna add a little pinch of salt and that should do it all right time to wrap these things whenever we work with spring rolls our glue is an egg so I'm gonna whisk the egg with my tiny little whisk which is not really a whisk I've know what's worked for this thing it's a spring whisk that looks good wow this thing is really efficient so spring roll wrapper I'm using the largest one which is 10 inches or 25 centimeters according to the package but it's really more like 24 so I'm going to cut this now into four strips now if you're nervous about getting them even what you can also do is put a ruler here and as you can see it's 24 centimeters across so each piece is going to be about six centimeters okay so now I've got even strips oh if you cannot find a spring a wrapper this size you can go with the eight inch one and cut them only to three pieces okay and they'll end up with less wrapper in the end of the day but it'll work just okay now we're going to wrap these into little triangles just like spanakopita if you've made those so it's the same technique sort of a rounded teaspoon of filling and then you're going to fold it into a triangle like this and this triangle gets folded up and then you repeat pull it tight so everything is tight it gets easier as you reach the end brush it with the egg and one last flip there you go there's one nice little piece of Carly puffs and then you repeat the whole process and if you know me you know that this is my least favorite parts leave you've got kids or friends or other humans in the building get them to help you now if you think these little ones are too dainty and you want man-sized curry puffs you can do that so you're going to cut these into three instead of four and then you can really fill it up and then you start out the same but I like to actually double wrap these because this part right here that only has one layer of wrap in it and if you fry it like this which you could but you're gonna burn that really quickly so that will be sort of a patch of brown that won't look as nice all right I've got my oil at 350 degrees and I finally found this thing which has been hiding in my house for a long time so convenient you can just clip it on you always know how hot your oil is so you can adjust accordingly so I'm going to go in and they'll only take a few minutes the filling is already cooked so all you're trying to do here is get the wrap to be golden brown and beautiful so when you have that you can remove them and it's done check these out they're golden they're beautiful and super crispy so the big ones tend to fry up nicer than the small ones because there's more wrapper around it because the small ones have less wrap sometimes you get little brown patches like this which is okay if it's a little bit like that it's okay it's not a big deal but with the big ones you that's why you want to double wrap these okay so the best thing to have with these is of course si Racha hot sauce yes and I have a recipe for it I put that up a few weeks ago these are the perfect combination of crispy on the outside and soft and creamy on the inside the sweetness of the sweet potato really works well with the tart sort of vinegary spiciness from si Racha oh my god these are so addictive promise you you put this out they'll be gone in no time oh and if you want to bake it you can do that as well I'll put the instructions for baking in the written recipe which is going to be on a Thai Kitchen comm and when you make it please a mere photo and I will include a sample them in the hot side kitchen newsletter if you haven't subscribed please subscribe to the YouTube YouTube channel so you can be alerted when I put up new videos and I will see you next time for your next delicious type\n"
