Ingredients:

  • 2 medium Yukon Gold potatoes, peeled and diced (about 500g)
  • 1 cup chopped kale or cabbage (about 70g)
  • 2 spring onions, finely chopped (about 30g)
  • 2 tablespoons unsalted butter (30g)
  • 1/4 cup whole milk (60ml)
  • Salt and pepper, to taste
  • 12 egg roll wrappers
  • Vegetable oil, for frying (about 2 cups or 500ml)

Instructions:

  1. Boil the diced potatoes in salted water until fork-tender (about 15 minutes), then drain.
  2. In a skillet, melt butter and sauté the kale until wilted; add chopped spring onions and cook for another 2 minutes.
  3. Mash the potatoes with milk, then mix in the sautéed greens. Season with salt and pepper. Chill the mixture in the fridge for 30 minutes.
  4. Place an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling into the center. Fold the bottom corner over the filling, then fold the sides inward, and roll tightly to seal. Use water to seal edges.
  5. In a deep pan, heat vegetable oil over medium heat (about 350°F or 175°C). Carefully add 3–4 egg rolls at a time and fry until golden brown (about 2-3 minutes each side). Remove and place on a baking sheet lined with paper towels to drain excess oil.