Ingredients

3 tbsp (45 mL) vegetable oil 1 Ontario Onion, finely diced 1 Ontario Carrot, finely diced 2 medium Ontario Yukon Gold Potatoes, about 12 oz (375 g), peeled and finely diced 2 tsp (10 mL) each of finely chopped gingerroot and curry powder 1 tsp (5 mL) salt 1/2 tsp (2 mL) ground cumin 1/4 tsp (1 mL) each of cayenne and black pepper 1 cup (250 mL) water 1/2 cup (125 mL) frozen peas, thawed 2 tbsp (25 mL) chopped fresh coriander leaves 36 egg roll or wonton wrappers

Description

Heat 2 Tbsp (25 ML) Of The Oil In Large Nonstick Skillet Over Medium Heat. Add Onion, Carrot, Potatoes And Ginger; Stir-fry Until Softened, About 5 Minutes. Combine Curry Powder, Salt, Cumin, Cayenne And Pepper; Add To Skillet, Stirring Well And Cook For

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