here's a recipe that others seemed to love, although one i didn't care for until i tried it with a more traditional chinese filling; however, i promised to post both, so:
stuff you need for the indian-ish way:
a carrot, peeled and diced
a semi-truck full of canola oil
1/2 C minced onion
2 T fresh minced ginger (uh, YUM!)
chile peppers - your call how many...
3 C cooked black-eyed peas, drained and mashed
1 C frozen green peas
a lil salt
1 T (or more) curry powder
3 T lemon juice
1/2 t cayenne pepper
16 egg roll wrappers - look in the chilled "health food" section - sometimes they are near the vegetables...get the big square ones if you can
1 T cornstarch mixed with 2 T water
what you do:
boil the carrots for 15 min and set aside
saute onion, ginger, chiles for 2 min
add the B.E.P. (mashed) and cook for 10 min or so - should be pretty dry
add the green peas, curry, lemon juice, cayenne and then set aside
position an egg roll wrapper with the corner toward you
put some stuff in there and wrap it up!
put some of the cornstarch/water on the edges and then seal - it should be pretty secure
heat 2 inches oil in skillet - on medium
fry a bunch up at one time - takes 4-5 min
keep warm in 250 deg. oven
NOW - instead of that inside mixture, i tried:
cabbage, carrots, celery - some chinesey things. you can experiment.
tofu
even those see-throughy noodles would be good!
good fortune!