| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Indian |
Appetizers, Snacks, Indian |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil, vegetable |
| 1 |
|
Onion;finely chopped |
| 1 |
tb |
Ginger root;fresh, chopped |
| 1 |
|
Garlic clove; finely chopped |
| 1 |
tb |
Curry powder salt water |
| 1 1/2 |
c |
Peas; frozen |
| 4 |
|
Potatoes;cooked and diced |
| 1/4 |
c |
Coriander; chopped fresh |
| 24 |
|
Spring Roll wrappers or Egg roll wrapper |
| 1 |
|
Egg; lightly beaten Vegetable oil for frying |
INSTRUCTIONS
This recipe uses either spring roll wrapper or Egg roll wrappers to save
time rahter the traditional pastry. They may be found in any Chinese store
or in many groceries. These made be made ahead of time and frozen.
Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few
minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add
water, peas and potatoes. Heat mixture thoroughly; combine well. Add
coriander but do not cook. Cool completely. Separate wrappers individually.
If difficult to separate, unwrap package and cover with a damp cloth. After
a few minutes, top wrapper can be removed. Place tablespoonful of filling
on wrapper. Brush edges with egg and fold over filling into a triangular
shape. Place on baking sheet lined with a clean tea towel. Separate second
wrapper and repeat. Unused wrapper can be refrozen if wrapped well. Heat 1
inch of oil in deep skillet. Cook in batches few minutes on each side until
golden and crisp. Drain on a rack or paper towels. Serve with chutney as a
dip if you wish. MAKES: approx 24
Source: Marion Kane, The Toronto Star
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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