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
- 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.
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