Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice.
Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water.
Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice.
Cook slowly for 5 minutes. Leave to cool.
Make spring rolls with the above filling in Phyllo pastry (should make about 25).
Deep fry.
Eat hot or cold.
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