In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
Add curry powder, salt, cumin, cayenne and pepper to mixture.
Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
Add peas and cook a few minutes, then stir in coriander and remove from heat.
If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
Arrange on baking sheet and brush lightly with oil.
Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
Serve with coriander chutney, tamarind chutney, and/or hot onion relish.