Nigerian Spring Rolls

Instructions

Boil the peeled potatoes in salted water until tender. Drain them and mash with a fork.

Heat a few teaspoons of oil in a pan. Add the chopped onion and minced garlic and stir fry until the onion turns translucent.

Add the minced fish or meat and cook for about 10 minutes, until it is cooked through. Stir in the oyster sauce, soy sauce and chopped tomatoes, and cook until most of the liquid has evaporated.

Add the carrots, cabbage, scallions, bell peppers and chile peppers. Cook until the vegetables are soft, then stir in the stock cube and let the filling cool.

Mix a little flour with water to make a thin paste to use as glue.

Lay a wrapper on a flat surface and spread 2 tablespoons of filling near the edge closest to you. Roll the wrapper up over the filling until it is just enclosed, then fold in the left and right sides so nothing can squeeze out. Keep rolling into a small log.

Brush a little flour glue on the open edge, finish the fold, and set the roll down with the glued side facing down. Repeat with the remaining wrappers and filling.

Heat enough oil in a pot for deep frying. Fry the rolls in batches until dark golden and crisp on all sides, then drain on paper towels and serve hot.