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1
In a medium saucepan bring some lightly salted water to boil for potatoes.
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2
Add potatoes and frozen peas.
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3
Cook until potatoes are tender about 15 minutes.
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4
Drain, set aside.
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5
Heat oil in a large saucepan over medium-high heat.
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6
Brown cumin seeds and bay leaf.
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7
Add in onions and ground beef.
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8
Saute until beef has all been browned and the onion is soft, about 5 minutes.
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9
Add garlic, fresh ginger.
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10
Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
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11
Stir in the potato mixture.
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12
Remove from heat and chill in the refrigerator for 1 hour, or until cool.
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13
Remove bay leaves.
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14
In the meantime, make an egg-wash beating the egg and water in a small bowl.
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15
Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
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16
Brush both sides of a spring roll wrapper with egg-wash.
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17
In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
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18
Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
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19
Fry until golden brown, in small batches, about 3 minutes.
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20
Drain on paper towels and serve warm.
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21
Can be eaten cold but taste better warm.
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22
Use sweet chili sauce, mango chutney or plum sauce for dipping.
