Description Edit

Ingredients Edit

Directions Edit

  1. Peel the potatoes and dice them into quarter-inch cubes.
  2. Heat the oil in a frying pan and put the onions into it.
  3. Fry them until they begin to turn brown at the edges.
  4. Add the Peas, ginger, chili pepper, fresh coriander, and water.
  5. Cover the frying pan, lower the heat to simmering, and simmer until the Peas are cooked, stirring occasionally. Add water if needed to keep the mixture from drying out.
  6. Add the potatoes, salt, etc., and mix.
  7. Cook on low heat for 3–4 minutes. Let the mixture cool slightly, so that it can be easily handled. #Stuff the egg roll wrappers with the filling and deep fry to a golden brown.

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