My Weakness

I’m a sucker for deep fried foods, but I rarely make them. It’s too messy. I always seem to ruin a shirt, even if I wear an apron (I have no idea how that happens, but it has!). And let’s not forget it’s not the healthiest way of cooking. But if it’s for a special occasion, then I might be inclined to do it.

Instead of making regular egg rolls, I used a filling made of curried potatoes, similar to samosa filling. Hubby really enjoyed these, and I hope you will too.

Curry rolls

• 1 large potato
• 1 sweet potato
• 1 onion, finely minced
• 1 cup frozen peas
• 2 cloves garlic, finely minced
• 1 tbs grated ginger
• ½ to 1 tbs curry powder (to taste really)
• 2 tbs finely chopped cilantro
• salt and pepper to taste
• 1 package wonton wrappers wrappers
• 1 scrambled egg for egg wash
• oil for deep frying
• Tamarind chutney for dipping (recipe below)

Dice the potatoes into 1 inch squares and boil until soft enough to mash with a fork.

In a skillet over medium-high heat, sauté the onions until soft. Add the garlic, ginger and peas, and continue to sauté for a couple minutes more, until the peas are warmed. Finally add the curry powder and cook for about another minute.

In a large bowl, mix the boiled potatoes and onion mixture. Add the cilantro and mix/mash until uniform. Season well with salt and pepper. Wrap the filling in
the wonton wrappers. You can roll them into mini rolls (like I did), or you can just make triangles (easiest method). Make sure to seal the seam with egg wash. Fry in hot oil until golden brown. Serve with tamarind chutney (or any chutney you prefer).


Easy Tamarind chutney

• ¾ cup tamarind puree (explained in this post)
• ¼ cup water
• ½ cup raisins
• ½ cups sugar
• 1 tsp chili powder
• 1 tsp cumin or fennel seeds
• dash of salt

Dry toast the seeds, then grind them in a mortar (I actually like to keep them whole because I like the texture they give).

In a small sauce pan, combine all the ingredients and bring to a boil. Reduce heat and simmer for 30minutes. Cool slightly before running through a small food processor (not necessary to process if you like it chunky).

Makes about 1 cup. It should keep in an airtight container for at least 2 weeks.