
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
Directions:
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.




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





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