These spring rolls are delicious served as an appetizer or a light main dish. Note to vegans: Most egg roll wrappers are made with cornstarch, flour and water, but some contain eggs. Check labels.
- 1 large carrot, peeled and diced
- 2 Tbs. canola oil plus about 4 cups for deep-frying
- 1/2 cup minced onion
- 2 Tbs. minced fresh ginger
- 2 serrano chiles, seeded and minced (about 1 Tbs.)
- 3 cups cooked black-eyed peas, drained and mashed
- 1 cup frozen green peas
- 1 Tbs. garam masala or curry powder
- 1 tsp. ground coriander
- 3 Tbs. lemon juice
- 1/2 tsp. cayenne, or to taste
- 16 egg roll wrappers
- 1 Tbs. cornstarch mixed with 2 Tbs. water
Put carrots in 3 cups boiling water, and cook about 15 minutes, or until very tender. Drain, and set aside.
Heat 2 Tbs. oil in 2-qt. saucepan over medium heat. Add onion, ginger and serrano chiles, and sauté about 2 minutes, until soft and fragrant.
Add mashed black-eyed peas, and cook mixture about 10 minutes, or until it dries. Add green peas, carrots, salt, garam masala, coriander, lemon juice and cayenne. Mix, and set aside.
Place egg roll wrapper on counter with one corner pointing toward you. Shape 1/4 cup mixture into 3-inch-long log, and place it on wrapper, parallel to edge of counter and far enough above closest corner to be within edges of wrapper. Fold corner over filling, fold sides over tightly and roll tightly to far corner. Moisten corner with cornstarch mixture to help keep roll closed. Repeat with remaining wrappers and filling. Set aside, or cook immediately.
Heat 2 inches oil in skillet over medium heat. Fry 3 or 4 rolls at a time about 5 minutes, until crisp and golden. Keep hot in 250F oven. Serve immediately.
- Calories: 340
- Carbohydrate Content: 57 g
- Cholesterol Content: 5 mg
- Fat Content: 7 g
- Fiber Content: 7 g
- Protein Content: 13 g
- Sodium Content: 390 mg
- Sugar Content: 4 g