Crispy Potato Pockets

• 2 lbs potatoes, peeled and cut into quarters
• 10 ounces salsa, any kind
• 1 (16 ounce) package egg roll wraps
• salt and black pepper
• 1 tablespoon olive oil
• 1 cucumber, peeled, seeded, and diced
• 1 teaspoon dried dill
• 1 quart yogurt

1. Boil the potatoes until they're soft and falling apart.
2. In a large bowl, combine potatoes and salsa (adding cooked meat is optional at this stage).
3. Mix ingredrients until consistency is similar to "chunky" mashed potatoes.
4. Add salt and pepper to taste.
5. Place small amount of potato mixture onto egg roll wrapper.
6. Wet edges of wrapper and fold in half to form triangles.
7. Seal with a fork.
8. Do not overstuff wrappers.
9. In a large skillet, heat olive oil over medium-high heat.
10. Saute stuffed wrappers until golden brown and crispy.
11. Serve warm wrappers with cool cucumber dill sauce for dipping.
12. Cucumber Dill Sauce: Combine cucumber, yogurt, dill, and salt to taste.

potatoes, salsa, egg roll wraps, salt, olive oil, cucumber, dill, yogurt

Taken from www.food.com/recipe/crispy-potato-pockets-248839 (may not work)