Pastel (Jewish Eggroll From Cochin, India)

• 1 pack eggroll shells
• 1 lb. oil for deep-fry
• 2 boiled eggs
• 2 lb. onions
• 1/2 lb. cabbage
• 1 carrot
• 1/2 lb. chicken breast
• 1 large can chopped mushrooms
• 1 medium potato
• 1/4 hot green pepper
• 1/2 c. chopped cashew nuts
• 1/2 c. chopped almond nuts
• 1/2 c. vegetable oil
• 1 tsp. salt
• 1 tsp. turmeric
• 1 Tbsp. chicken soup mix
• 1/2 tsp. black pepper

1. Chop the chicken breast, and chop all the vegetables.
2. Heat 1/2 cup oil in a big frying pan and add the chicken breast; mix until the meat becomes white and add all chopped vegetables.
3. Cook for 20 minutes while mixing occasionally.
4. Add the spices, nuts and mushrooms.
5. Cook for another 30 minutes while mixing occasionally. Chop eggs and add to filling.
6. Fry the filling in the shell as per directions on the bag.
7. Fry in deep frying pan until the shell is gold.

pack, oil, eggs, onions, cabbage, carrot, chicken breast, mushrooms, potato, green pepper, cashew nuts, almond nuts, vegetable oil, salt, turmeric, chicken soup mix, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321537 (may not work)