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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
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Next grind the cumin, fennel and coriander seeds in either a mortar and pestle or spice grinder. Set aside until later.
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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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