Makes 20 wontons (depends on size) / Preptime : 1 hour



6 to 7 sheets spring roll pastry

½ cup grounded dry fish (muguri hikimas)

5 big onion, sliced thin

3 spring curry leaves

4 piece pandan leaf

1 fresh chilly, chopped

2 garlic cloves. Chopped

1/4 cup Vegetable oil


2 tsp roasted curry powder

1 tsp coriander powder

½ tsp cumin powder

1 tsp flaked red dry chilly

2 tbsp. sugar

1 tsp. Salt


1_Heat oil in a skillet, add onion, pandan leaf, curry leaf, fresh chilly and fry until onions are very soft.

2_When onions get soft add garlic and dry tuna, give a good stir. Now add all the spices and salt. Mix well.

3_Cover the skillet and cook the mixture for 5 to 7 minutes. Season with salt and set aside to cool down.

4_Devide each spring roll sheet into 3 equal rectangular pieces. Place one spring roll rectangle sheet on a flat surface.

5_Add a spoon full of seeni sambol near one corner, apply water using your finger or with a pastry brush on sides of the sheet. Fold one end towards the side to form a triangle. Seal sides pressing with fingers, cut off the access sheet. Keep the wontons covered so that they don’t go dry. Prepare wontons until all filling is used.

6_ Heat oil in a thick, pan, when the oil is hot, slide one or two wontons and fry to a golden brown color.  Fry on both sides for a few seconds to get a nice, crispy texture.

7_Drain the excess oil using kitchen towels, serve hot with some sweet chilly sauce

Note: If you want you can bake wontons until crisp.

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