Categories: Appetizers, Snacks, Indian 
      Yield: 1 servings 
  
      2 tb Oil, vegetable 
      1    Onion;finely chopped 
      1 tb Ginger root;fresh, chopped 
      1    Garlic clove; finely chopped 
      1 tb Curry powder 
  1 1/2 ts -salt 
    1/4 c  -water 
  1 1/2 c  Peas; frozen 
      4    Potatoes;cooked and diced 
    1/4 c  Coriander; chopped fresh 
     24    Spring Roll wrappers or 
           -Egg roll wrapper 
      1    Egg; lightly beaten 
           -Vegetable oil for frying 
  
  This recipe uses either spring roll wrapper or Egg roll wrappers to save 
  time rahter the traditional pastry. They may be found in any Chinese store 
  or in many groceries. These made be made ahead of time and frozen. 
   
  Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few 
  minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add 
  water, peas and potatoes. Heat mixture thoroughly; combine well. Add 
  coriander but do not cook. Cool completely. Separate wrappers individually. 
  If difficult to separate, unwrap package and cover with a damp cloth. After 
  a few minutes, top wrapper can be removed. Place tablespoonful of filling 
  on wrapper. Brush edges with egg and fold over filling into a triangular 
  shape. Place on baking sheet lined with a clean tea towel. Separate second 
  wrapper and repeat. Unused wrapper can be refrozen if wrapped well. Heat 1 
  inch of oil in deep skillet. Cook in batches few minutes on each side until 
  golden and crisp. Drain on a rack or paper towels. Serve with chutney as a 
  dip if you wish. MAKES: approx 24 
   
  Source: Marion Kane, The Toronto Star