Ingredients
-
-
2 -3 russet potatoes
-
1 tablespoon olive oil
-
2/3 bunch cilantro, chopped
-
3 green onions, chopped (the whole thing)
-
3/4 teaspoon salt (or to taste)
-
1/2 teaspoon black pepper (or to taste)
-
1/8 teaspoon cayenne pepper (or to taste)
-
1 teaspoon freshly ground coriander seed
-
egg roll wrap
-
canola oil
-
-
1/2 jalapeno, sliced (seeds removed if you like it less spicy)
-
1 garlic clove
-
1/4 teaspoon salt
-
1/4 cup vinegar
-
3 tablespoons yogurt
-
1/2 cup yogurt
-
1 teaspoon lemon juice
-
-
1 bunch cilantro, bottom of stems discarded
-
1 teaspoon turmeric
Instructions
- Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender.
- Drain the water and mash the potatoes thoroughly.
- Mix in all spices, green onions and cilantro.
- To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of egg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/2 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.).
- Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay.
- For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce.
- For yogurt sauce: Stir all ingredients together, add water if you would like a thinner consistency.
- To serve: Drizzle both sauces over boulanee and enjoy!