1 packet egg roll wrappers (about 20 sheets)
1lb of lean ground chicken
1 medium onion finely diced
4 medium potatoes diced small and boiled
1 1/2 cups of frozen peas (thawed)
2 serranos chilies (seeded ) finely diced
3-4 cloves grated or minced garlic
2 inches grated ginger
red chili flakes to taste
salt and black pepper to taste
1 heaping tsp of whole coriander seeds
1 heaping tsp of whole cumin seeds
1 heaping tsp of whole fennel seeds
1 tsp garam masala
canola oil for deep frying
First finely dice 4 small potatoes and boil them in some salted water. When they are fork tender drain and set aside until later
Next grind the cumin, fennel and coriander seeds in either a mortar and pestle or spice grinder. Set aside until later.
In a large pan add 2 Tbs of canola oil and saute the diced onions, green chilies and some salt until the onions are tender and brown. Then add the ginger and garlic and saute for another minute. tender. Next add the ground spices and saute well.
Removed onion and spice mixture from pan and add 1 more Tbs of canola oil. Brown the ground chicken with salt and pepper. Add the onion and spice mixture back to the pan and mix well.
Then add the boiled diced potatoes and frozen peas. Taste for seasoning and salt. Adjust as needed. Allow filling to cool down before proceeding with egg roll assembly
Add about 2 Tbs of filling in the center of egg roll. Fold bottom corner over and roll tightly. Fold sides over.
Roll tightly and seal the edge with water. Have all egg rolls done before frying. Do not lay on top of each other so they don't stick together.
Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels. Serve with a chili sauce if desired. Enjoy.
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