Project Description

Makes 12 to 24
1 lb potatoes, cut in chunks
½ lb kohlrabi, cut in chunks
2 tbsp Butter
2 yellow onions, diced
2 cloves garlic, diced
1 cup green peas
½ cup carrots, diced
1 tbsp yellow curry
1 tsp dry cumin
1 tsp dry cilantro
egg roll wrappers

Place the potatoes and kohlrabi into a large pot, cover with cold water and bring to a boil. Cook until vegetables are fork tender. Meanwhile sauté the onion, garlic and carrots in the butter until golden. Add the curry, cumin and coriander, cook until the spices are fragrant. Drain the cooked vegetables and smash leaving some chunks. Stir in the onion and carrot mixture, then add peas. Place 1 tbsp filling onto each wrapper. Moisten the edges with a bead of cold water, fold over corner to corner and pinch to seal. Deep fry until golden brown. Serve with the tomato relish.


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