Скачать с ютуб Jamaican Spring Rolls | Ackee and Saltfish в хорошем качестве

Jamaican Spring Rolls | Ackee and Saltfish

INGREDIENTS: Frozen spring roll pastry (thawed in the fridge overnight) ⭐ I get these are regular supermarkets in the freezer or Asian food stores Fillings: Cooked Ackee and Saltfish    • How to Cook Ackee and Saltfish Jamaic...   Cooked Saltfish and Callaloo    • Jamaican style Callaloo and Saltfish ...   Slurry: About 4 tbsps water to 4 tsps cornstarch (You'll use less or more depending on how many rolls you do) TIPS: 1. Keep unused pastry and rolls covered with damp cloth to prevent them from drying out 2. If using a pan and no thermometer try medium high heat. 3. After making a roll lay it with the sealed side down to help keep it sealed even better 4. Remember that different things determine how dark the spring rolls will be. For example: a) The ingredients in the raw spring roll pastry (Browning agents like caramel) or b) How clean the oil is 5. After frying, drain the fried rolls standing upright in a colander or strainer or the deep fryer basket rather than laying flat