For egg rolls, you will need:

50 frozen egg / spring roll sheets, about 10in x 10in each – defrosted and kept moist by placing a clean damp cloth on top

2.2lb or 1kg lean ground lamb

2 small onions, finely chopped

2 stalks of celery, finely chopped

2.2lb or 1kg potatoes, peeled and cut into half centimeter cubes

1 cup frozen peas

2 cloves of garlic, finely sliced

2 green / spring onions, sliced

1 tbsp crushed ginger

2 tbsp chopped parsley

1 tbsp chopped coriander

3 tbsp medium curry powder

2 tbsp chopped chilies

2 tbsp oil

1 cup water

oil for deep frying

(makes 50 rolls) In a large wok, heat the oil and fry the ginger, onion, celery, chilies and garlic for about 2 minutes over medium heat. Add the lamb and curry powder and fry until the meat is brown. Add the potatoes and water and fry for another 10 minutes. Stir in the green/spring onions, parsley and coriander.

Take one pastry sheet, place 2 heaped tsp of the lamb mixture near one corner and fold the corner over the mixture. Now fold the two adjacent corners towards the center and, finally, roll the filled corner towards the last remaining corner to form a roll. Use a drop of water to seal the end. See photos below. Repeat until all the sheets are filled.

In a deep fryer, heat about 2 inches (minimum) of oil to 160°C (325°F). Fry the rolls in batches for about 5 minutes per batch.Drain off excess oil and serve.