Southern Living
Photo: Tina Evans
3 dozen


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1/2 cup dried lentils
2 garlic cloves, minced
2 carrots, diced
1 medium onion, diced
1/2 teaspoon salt
1 teaspoon dried crushed red pepper
1 to 2 teaspoons curry powder
1 teaspoon ground cumin
2 to 3 tablespoons chopped fresh cilantro
9 egg roll wrappers
Vegetable oil
1 (9-ounce) jar mango chutney


Cook lentils according to package directions, adding garlic and next 6 ingredients; drain. Stir in cilantro.

Cut each wrapper into 4 squares; spoon about 1 teaspoon lentil mixture on half of each square. Moisten edges with water, and fold in half diagonally, pressing edges with a fork to seal.

Pour oil to depth of 1 inch into a large skillet or Dutch oven; heat to 375°. Fry, 3 at a time, 30 seconds or until golden, turning once, and drain on paper towels. Serve immediately with mango chutney.

Created date

October 2003