Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALSA--------------------------------
1 c Diced carrot 1 tb White vinegar
1/3 c Diced green bell pepper 1 tb Catsup
1 tb Olive oil 1 cl Garlic, minced
1/3 c Sliced green onions 1/4 ts Cayenne pepper
2 tb Packed brown sugar

--------------------------FILLING-------------------------------
6 sm Red potatoes (2 1/2-3oz 2 tb Snipped fresh chives
Each), peeled 1/4 ts Salt
4 c Water 6 Egg roll wrappers, trimmed
1/3 c Parmesan cheese To 6" square
2 tb Shredded carrot 1/4 c Vegetable oil

In a 1-quart saucepan, combine carrot, bell pepper and olive oil.
Cook over medium heat 5-7 minutes or until carrots are tender,
stirring frequently. remove from heat. Add remaining salsa
ingredients. Mix well and cover. Chill at least 2 hours.

In a 2-quart saucepan, combine potatoes and water. Bring to a boil
over medium-high heat. Cook until tender, about 10 minutes; drain.
cool completely, then shred potatoes.

In a medium mixing bowl, combine potatoes and remaining filling
ingredients. Place 1/2 cup filling in cneter of each egg roll skin.
Brush edges lightly with water. Fold bottom corners over to opposite
end, forming triangles. Press edges to seal.

In a 12" nonstick skillet, heat 1/4 cup vegetable oil over medium-high
heat. Add turnovers, 2 at a time, to skillet. Cook 3-4 minutes or
until golden brown, turning once. Drain on paper towel lined plate.
Serve turnovers with salsa. Makes 6 turnovers.

Per serving: 241 calories, 4 g protein, 13 g fat (48%), 28 g
carbohydrate, 4 mg cholesterol, 253 mg sodium, 2 g fiber.

Vegetarian Times Low Fat Fast Spring 95 Carolyn Shaw 6-95
Submitted By CAROLYN SHAW On 08-24-95

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