| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
|
8 |
Pastries |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 1/4 |
ts |
Whole cumin seeds |
| 1/2 |
ts |
Whole coriander seeds |
| 1 |
|
Hot green chili, minced |
| 1 |
|
Piece fresh ginger, about 1/2-inch cube, minced |
| 1 |
md |
Onion, diced |
| 4 |
md |
Red potatoes, cooked, diced |
| 3/4 |
c |
Peas |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Chopped fresh cilantro |
| 10 |
|
Eggroll wrappers |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Heat 2 tablespoons oil in a large skillet over
medium-high heat. Add the cumin and coriander; cook
until they are fragrant, 2 minutes. Add the chili and
ginger; cook 1 minute. Reduce heat to medium and add
onion. Cook, stirring occasionally, until onion begins
to soften, 4 to 5 minutes. Add potatoes, peas and
salt; cook 1 minute. Remove from heat and add
cilantro. Filling can be made a day ahead and
refrigerated; bring to room temperature before using.
2. Spoon filling onto bottom half of eggroll wrappers,
using about 1/3-cup filling for each. Fold over and
trim into half-moons. Moisten fingers with water;
pinch closed. 3. Heat several inches of oil to 375
degrees in a deep saucepan. Fry turnovers, several at
a time, until they are crisp and golden, 2 to 3
minutes. Drain on paper towels and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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