Curried Eggrolls
 

Curried Eggrolls

Serves 2-4

2 Tbsp olive oil
1 head Napa or Chinese cabbage, sliced thin
2 potatoes, peeled, diced finely and cooked
salt and pepper
1-2 tsp curry powder
1 Tbsp chicken stock
eggroll skins
vegetable oil

Heat the olive oil in a saute pan. Add the Napa cabbage and fry until the
cabbage is limp. Add the potatoes and season with some salt and pepper.
Next, sprinkle the curry powder over all and toss. Taste to adjust the
seasonings. Add the chicken stock if the mix seems dry. Lay out an eggroll
skin. Place some of the filling on the center of the skin in a neat row
about 3 inches long. Start rolling from the point closest to you. Next,
fold in the two edges, then wet the point that faces away from you.
Complete the rolling, tightly. Heat about an inch of vegetable oil in a
fry pan over a high heat. Add the eggrolls, being sure they don't touch
eachother. Fry, turning, so they brown evenly. Remove to a paper towel.
Cut in half and serve as an appetizer with spicey broiled shrimps.

HINTS:
These eggrolls are perfect as an appetizer or as an entree. The choice is
yours.

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=3457&rnews_story_type=37&floyd_ story_type=1&category=1&startrow=71>




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