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This recipe uses either spring roll wrapper or Egg roll wrappers to save time rahter the traditional pastry.
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They may be found in any Chinese store or in many groceries.
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These made be made ahead of time and frozen.
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Heat 2 tablespoon of oil in deep skillet.
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Add onions, ginger and garlic.
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Cook few minutes without browning.
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Add curry and salt.
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Cook 30 to 60 seconds.
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Add water, peas and potatoes.
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Heat mixture thoroughly; combine well.
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Add coriander but do not cook.
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Cool completely.
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Separate wrappers individually.
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If difficult to separate, unwrap package and cover with a damp cloth.
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After a few minutes, top wrapper can be removed.
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Place tablespoonful of filling on wrapper.
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Brush edges with egg and fold over filling into a triangular shape.
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Place on baking sheet lined with a clean tea towel.
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Separate second wrapper and repeat.
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Unused wrapper can be refrozen if wrapped well.
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Heat 1 inch of oil in deep skillet.
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Cook in batches few minutes on each side until golden and crisp.
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Drain on a rack or paper towels.
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Serve with chutney as a dip if you wish.
