| Ingredients | Direction |
|---|---|
| 2 tbsp vegetable or peanut oil 8 oz potatoes, diced and boiled for 5 minutes 2 garlic crushed cloves 1 onion, chopped 2 tbsp Thai green curry paste 2 oz scant 1/2 cup frozen peas juice of 1 lime 1/2 tsp salt 16 x 4-inch square egg roll skins 1 egg, beaten vegetable or peanut oil, for deep-frying sweet chili sauce or Thai soy sauce, to serve. |
1. Heat the oil in a wok and stir-fry the potatoes, garlic, onion, and curry paste until lightly browned. Stir in the pease, lime juice, and salt, and stir-fry for 1-2 minutes. Remove from the heat. 2. Brush 1 egg roll skin with egg. Put a small spoonful of the potato mixture in the center and fold up the edges to enclose the filling and make a purse-shaped package. Press the skin tightly together to seal the package. Repeat with the remaining skins and filling to make 16 small packages. 3. Heat the oil for deep-frying in a wok. Add the vegetable packages, in batches, and deep-fry for 3-4 minutes, until golden brown. Drain on paper towels and keep warm while you cook the remaining packages. 4. Serve hot with a bowl of chili sauce or soy sauce for dipping. |