Title: Potato and Chive Turnovers with Sweet Carrot Salsa^
Categories: Vegetarian Salsa Tex Cheese
Yield: 6 Servings

		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	cl	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

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

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