Par-boil your potatoes the day before and place them in the fridge overnight (to form resistant starch)
Finely dice your onion and carrot
Dice your potatoes (no need to remove the skin)
Heat 2 tablespoons of ghee, olive oil or coconut oil in a high-sided non-stick pan on medium-high heat. When hot, add in your onion and carrot and sauté until the onion is translucent
Add in the chicken mince and sauté for 10 minutes. Make sure to break up the mince with your spatula / spoon so there are no large chunks
When the mince is half cooked, add in the curry powder, chilli powder and your choice of gluten free soy sauce and mix thoroughly. Continue to sauté until the chicken is cooked through and the sauce is absorbed (about another 10 minutes)
Add in the frozen peas and mix through. Cook for 5 minutes or until they are defrosted
Turn your stove-top off and let the meat and vegetables mix cool. Tip! You can make this mix the day before and then just wrap on the day of cooking
Spring Rolls
Pre-heat your oven to 200 degrees celsius (392 degrees fahrenheit)
Line a cookie tray with baking paper and drizzle on a tiny bit of olive oil (spread it around with your fingers)
Fill a pie or casserole dish (one large enough to place your full spring roll wrapper in at once) with warm water and set it on the kitchen bench
Set up your kitchen bench space: pie dish with warm water, next to a damp tea towel, your curry puff mix, cookie tray and your rice paper roll wrappers
Take a piece of rice paper and submerge it fully into the warm water. Count to 3 and then lift it out and place it on the damp tea towel. The paper will still feel firm when you take it out but it will continue to soften on the damp tea-towel.
Spoon two tablespoons of the chicken curry puff mixture onto the bottom middle of the roll (the side closest to you). Shape into a rough log shape
Start by folding up the bottom of the roll over the mixture and then fold in the two sides. Roll it forward until it is all wrapped up
Place the spring roll onto your baking paper lined cookie tray.
Repeat steps 4-7 until you have used all of the chicken curry puff filling.
As your water cools you may need to soak the spring roll wrappers a tiny bit longer (4~5 seconds); just go by feel as to what the texture should be to match the 3 second paper.
Make sure when you place your rolls onto the tray they don’t touch each other, otherwise they will stick together and rip. You may end up needing two cookie trays depending on how many rolls you make.