Veggie and Italian Spring Rolls For Vegans

• 6 Spring roll wrappers
• 1 Tomato
• 1 medium Potato
• 3 tbsp Mayonnaise (egg free)
• 1 Olive oil (for frying)

1. Steam and peel the potato, and slice into sixths.
2. Slice the tomato lengthwise.
3. Here's the egg-free mayonnaise that I use.
4. (Please adjust the amount to your liking.)
5. Place the potato, mayonnaise, and tomato on the spring roll wrapper.
6. The position should be slightly lower than the center.
7. Pull the bottom edge of the wrapper towards the top to fold.
8. Layer the right side on top.
9. Do the same with the left side.
10. (Steps 5 and 6 are interchangeable.)
11. If you pull up and fold the parts with the fillings, the potato should be slightly visible through the translucent wrapper.
12. If you fold in the triangle on top, you don't need any glue!
13. Deep fry in 180C olive oil until golden brown to finish!

spring roll wrappers, tomato, potato, mayonnaise, olive oil

Taken from cookpad.com/us/recipes/150609-veggie-and-italian-spring-rolls-for-vegans (may not work)