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Dainty pouches filled with spicy vegetables and tied with a blade of lemon grass.
- Sieve the flour and salt together.
- Add the hot water gradually and make a soft dough.
- Knead for a while and keep aside for 30 minutes.
- Apply oil on your palm and knead the dough until it becomes smooth and elastic.
- Roll out thinly on a floured surface, using a rolling pin and cut into 25 to 30 squares of 75 mm. (3").
- Pound the garlic, coriander and peppercorn in mortar to form a paste.
- In a bowl, mix the paste with the mashed potatoes, carrots, peanuts, soya sauce, sugar and salt. Mix throughly.
- Place a spring roll sheet on a dry surface.
- Fold the gold bags as illustrasted in the diagram,refer handy tip.
- Deep fry in hot oil till golden brown.
- Drain and tie with a blade of lemon grass.
- Serve hot with a dip of your choice.
- Spoon a little of the filling mixture in the centre of a wrapper square and gather all the 4 corners in the centre to form a pouch.
- Seal the centre of the fold with a little cornflour paste.
- Fluff out the gathers to make it look like a money bag.
- Roll the wrapper dough as thin as you can. The gold bags will look and taste better.
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