Ingredients

Instructions

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