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Photo: Tina Evans
Yield 3 dozen


  • 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

How to Make It

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

  2. 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.

  3. 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.