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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
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 |
Directions:
1. Cook lentils according to package directions, adding garlic and next 6 ingredients; drain. Stir in cilantro.
2. 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.
3. 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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