Peel the potatoes and chop into small cubes (think of the size you want to put them into the spring rolls), and then par boil for about 12-15 minutes or until pretty much cooked. Drain and set aside for a few moments.
Preheat the oven to about 200°C (about 400°F).
Put a dash of olive oil in a frypan, and fry the spices for about 20 seconds or until they are lovely and aromatic. Add the frozen peas and coat in the spice mix. Then, add the potatoes and do the same. Fry for about 3 minutes all up, or until the peas are not yet frozen (they don't need to be fully cooked, as they go into the oven after this).
Once your mixture is done, get a sheet of spring roll wrapper and place in front of you on an angle (so a corner is facing you, like a diamond). Then place in some filling, fold up the two side edges, and then wrap. When you come to the last corner (which should be the furthest corner from you), dip your fingers in water and dab on the corner so it all sticks together.
Once you've done all your spring rolls, put them in a very lightly greased oven tray and bake for about 15 minutes.
Notes
Makes about 15 spring rolls. You probably won't use all of the spring roll wrappers with this quantity, but (if you didn't buy them frozen), you can then freeze the remainder.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/?p=1691