A Snack for my Husband (and me)

A few weeks ago Chad and I went to a chain asian restaurant (more like fast food) called Mama Fu's. It mostly serves stir fries and noodle bowls, but has a few appetizer items as well. I noticed that they had beef curry egg rolls. I thought that sounded interesting so we got an order to share. They were definitely yummy, but thought I could make them better. Chad loved them. Since I had some left-over egg roll wrappers in the fridge that were going to expire soon I decided to make this "snack" for our dinner tonight. The crispyness of the wrapper, and the spicyness of the beef, potato, pea and carrot filling were a match made in heaven. Although, I think the filling over some rice would be great too (and not as fattening).

Curry Beef Egg Rolls

1/2 lb. lean ground beef

1 carrot chopped finely

1 potato diced small

1/4-1/2 cup frozen peas

1/2 onion grated (I used the food processor and processed the hell out of them)

2 cloves garlic minced

1 Tbs. red curry

1 Tbs. garam masala

2 tsp. cumin

pinch or more of cayenne pepper

salt and pepper to taste

1/2 cup chicken stock

6-8 egg roll wrappers

oil for frying

Heat a medium skillet over medium heat. Add ground beef and vegetables(except frozen peas) and cook until meat has browned. Add spices and chicken stock. Cook about 12-15 minutes or until potatoes are cooked through. Add peas the last few minutes. Set aside and let cool completely.

When mixture has cooled put about a Tbs. and a half of filling in the wrapper. (make sure it is perpendicular to a point of the wrapper). Wrap up like a burrito and brush flap so it seals. Repeat.

In the same pan (wash first) heat oil (about 2 cups, 1/4 way up a 10" skillet with 2" sides) until temp. reaches 300 degrees. Fry until golden and drain on a paper towel lined plate. Serve immediately. A yogurt based sauce would be a great accompaniment here, unfortunately I had no yogurt ; )