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Potato & Chive Turnovers w/Sweet Carrot Salsa

Source of Recipe

MealMaster


List of Ingredients

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

FILLING---

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




Recipe

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 center 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.