Potato Spring Rolls

About 16 potato springrolls Boil 2 large russet potatoes or cook them in a microwave oven. Peel and dice. Peel carrots and dice. Boil them or cook in a microwave oven.
	2 large size russet potatoes (1 + 1/2 lb.) 2 carrots
In a ceramic soup bowl, disolve and heat in a microwave oven:
	2 tbsp. water 1 tsp. chicken bouillon (powder)
Pour over hot potatoes and carrots.

In a large bowl put all the ingredients together and blend well.
	2/3 cup frozen peas 2/3 cup frozen corn 2/3 tsp. curry powder 1/8 tsp. pepper diced potatoes diced carrots salt to taste
Take out 2 tbsp. of potato mixture and wrap with a thin crepe-like spring roll sheet.
	16 thin spring roll sheets
Deep fry. Put it out on a sheet of paper towel and let it drain the oil. Serve them hot with "Tonkatsu Sauce" or "Sour Cream Dip".

Sour Cream Dip
Mix together:
	1/2 cup sour cream 1/4 cup mayonnaise 1/8 tsp. salt 1/4 tsp. curry powder

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