2 tablespoons vegetable oil
1 1/4 teaspoons whole cumin seeds
1/2 teaspoon whole coriander seeds
1 hot green chili, minced
1 piece fresh ginger, about 1/2-inch cube, minced
1 medium onion, diced
4 medium red potatoes, cooked, diced
3/4 cup peas
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
8-10 eggroll wrappers
Oil for deep-frying
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the cumin and coriander; cook until they are fragrant, 2 minutes.
Add the chili and ginger; cook 1 minute. Reduce heat to medium and add
onion. Cook, stirring occasionally, until onion begins to soften, 4 to
5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove from heat
and add cilantro. Filling can be made a day ahead and refrigerated; bring
to room temperature before using.
Spoon filling onto bottom half of eggroll wrappers, using about
1/3-cup filling for each. Fold over and trim into half-moons.
Moisten fingers with water; pinch closed.