Spicy Spring Rolls
Ingredients
- 750 g potatoes ⓘ
- 4 tablespoons vegetable oil ⓘ
- 1 medium size onion, finely chopped ⓘ
- 175 g peas, shelled ⓘ
- 1 tablespoon ginger, finely grated ⓘ
- 3 fresh red chilies, finely chopped ⓘ
- 3 tablespoons coriander leaves, finely chopped
- 3 tablespoons water ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon garam masala
- 1 teaspoon ground roasted cumin seeds ⓘ
- 1/2 teaspoon chili powder
- 2 tablespoons lemon juice ⓘ
- phyllo pastry ⓘ
Instructions
- Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice.
- Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water.
- Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice.
- Cook slowly for 5 minutes. Leave to cool.
- Make spring rolls with the above filling in Phyllo pastry (should make about 25).
- Deep fry.
- Eat hot or cold.
Nutrition & Diet Analysis (per serving)
482
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).