Curry Potato Rice Paper Rolls: Crispy

Instructions:

1. Sauté the onion, garlic, and ginger in oil over medium heat until translucent. Stir in the curry powder for 30 seconds until fragrant.
2. Add cubed potatoes and a splash of water; cover the pan for 8–10 minutes until potatoes are fork-tender.
3. Stir in coconut milk and peas, then lightly mash the mixture with a fork. Remove from heat and let it cool to room temperature.
4. Fill a wide bowl with warm water. Dip one rice paper sheet for 5–10 seconds until pliable but slightly firm, then lay flat on a clean surface.
5. Place 2 tbsp (30g) of the curry potato mixture in the lower third of the paper. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward.
6. For fresh rolls, serve immediately. For crispy rolls, heat 1 tbsp oil in a skillet over medium-high heat and fry rolls seam-side down for 2–3 minutes per side until mahogany-colored.
7. Prepare the dipping sauce by whisking together peanut butter, soy sauce, lime juice, sriracha, and warm water until smooth.