2 tblspns Vegetable Oil
1 1/4 tspns Whole Cumin Seeds
1/2 tspn. Whole Coriander Seeds
1 Hot Green Chili (Minced)
1 Piece Fresh Ginger (About 1/2-inch Cube) Minced
1 Medium Onion Diced
4 Medium Red Potatoes (Cooked Diced) 3/4 Cup Peas
1/2 tspn Salt
1/3 Cup Chopped Fresh Cilantro
8-10 Eggroll Wrappers
Oil for Deep-Frying | 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. 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. 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. |
