“Egg roll wrapper fills with spicy vegetable mix and deep fry and severs with a yogurt cucumber sauce.”
1hr 20mins

Ingredients Nutrition


  1. In a large wok cover with water bring to a rolling boil add the russet potatoes and Yukon gold potatoes boil until soft. While hot, soft, peel off skin. With your hands, coarsely mash the potatoes in a large mixing bowl. Add chopped onions, peas and carrots, corn, sweet and garlic chili sauce, curry powder, cumin, salt, sugar, and chopped herbs. Mix thoroughly and taste the mixture and adjust seasoning to taste.
  2. Cut egg rolls into strips about 3” x 6” and spoon a large potato filling onto one end of the strip and brush the other end with water. Fold the strip of wrapper into a triangle press together to seal.
  3. Deep fry until golden brown in 350° oil, about 4 minutes. Remove and place on a baking pan line with paper towel and a rack.
  4. In a mixing bowl combine the yogurt, cucumber, cumin and mint leaves and chill for an hour before serving.

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