Combine all ingredients and knead to form a soft dough. Refrigerate for one hour.

Roll dough out very thinly to a 14-inch square.

Cut 10 circles four to five inches in diameter from the dough (a dessert plate may be a good guide).

Saute onions in oil. Add vegetables and saute for additional 30 minutes.

Add matzo meal, eggs, and spices. Mix well.

Place two tablespoons of filling in center of each dough circle. Roll up like a blintz, tucking in both ends.

Prior to serving, deep fry in hot oil for three minutes or until golden brown. Drain on paper towel.

Serve hot; with mushroom sauce as an entree or with gravy as a side dish.