Indian Potato Spring Rolls

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Indian potato spring rolls and so easy to make and so delicious to eat!

Prep Time20

Cook Time50

Total Time1 10

Course: 200+ Easy Appetizers Recipes

Servings:

Author: Sweet Basil

In large pot, cover potatoes with water.
3 3/4 lbs Potatoes
Bring to a boil, reduce heat and simmer 10 min or until just barley tender.
In large saute pan, heat oil over medium heat.
6 Tablespoons Canola Oil
Add cumin seed, mustard seed and asafetida.
1 Tablespoon Cumin Seed, 1 Tablespoon Black Mustard Seed, 1/2 teaspoon Asafetida
When mustard seeds start to pop, add potatoes, stir until coated with oil and spices.
Add garlic, coriander, paprika, salt, tumeric and cayenne.
3 Tablespoons Minced Garlic, 2 Tablespoons Ground Coriander, 1 Tablespoon Salt, 1 Tablespoon Tumeric, 3/4 teaspoon Cayenne Pepper, 2 Tablespoons Paprika
Cook, stirring occasionally, about 10 minutes, mashing potatoes with spoon or spatula until chunky.
Stir in cilantro.
2 Tablespoons Chopped Cilantro
Place about 3 tablespoon potato mix in center of 1 egg roll wrapper.
24 Egg Roll Wrappers
Flatten slightly and top with 1 baton of paneer.
Fold up bottom edge of wrapper to enclose potato mixture and paneer.
6 oz Paneer
Brush top of wrapper with egg, fold in sides and roll up tightly to form spring roll.
3 Eggs
Repeat until all the ingredients are gone.
Deep fry in 350 degree oil, about 2 minutes or until golden brown and crisp.
Cut in half diagonally and serve with 1 tablespoon chutney.

Put all ingredients in the blender & chop.
7 1/2 Cups Cilantro Leaves, 6 Serrano Chilis, 6 Tablespoons Lime Juice, 6 Tablespoons Water, 3/4 teaspoon Cumin Seed, 3/4 teaspoon Salt, Canola Oil as Needed

store in an airtight container in the refrigerator