Boulanee (Afghani Potato Turnovers) - cooking recipe

Ingredients

BOULANEE
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
1 teaspoon turmeric
egg roll wrap
canola oil
CILANTRO SAUCE
1 bunch cilantro, bottom of stems discarded
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
YOGURT SAUCE
1/2 cup yogurt
1 teaspoon lemon juice
1 garlic clove, pressed
salt
1 -2 tablespoon water (optional)

Preparation

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. Saute 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!