Spicy Spring Rolls - cooking recipe

Ingredients

750 g potatoes
4 tablespoons vegetable oil
1 medium size onion, finely chopped
175 g peas, shelled
1 tablespoon ginger, finely grated
3 fresh red chilies, finely chopped
3 tablespoons coriander leaves, finely chopped
3 tablespoons water
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
1/2 teaspoon chili powder
2 tablespoons lemon juice
phyllo pastry
vegetable oil (for deep frying)

Preparation

Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice.
Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water.
Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice.
Cook slowly for 5 minutes. Leave to cool.
Make spring rolls with the above filling in Phyllo pastry (should make about 25).
Deep fry.
Eat hot or cold.