• Boil potato and egg in a pot for 10-15 mins on a medium-high heat.
  4 medium-sized potato, 3 eggs
• Once boiled, peel potatoes and egg. Mashed it and set it aside in the bowl.
• Add chopped onion, cilantro, and all seasonings to the bowl. Mix everything well.
  ⅓ cup chopped onion, ¼ cup chopped cilantro, salt to taste, pepper to taste, 1 tsp garlic powder
• Fill a shallow dish or large plate with warm water.
• Dip the rice paper.
  10 sheets rice paper roll (Vietnamese roll)
• Take one sheet of rice paper and immerse it in the water for about 10-15 seconds or until it becomes soft and pliable.
• Lay the soaked rice paper flat on a clean, damp surface like a cutting board or pastry mat.
• Place 1½ tbsp fillings in the center of the rice paper, leaving some space at the edges for folding.
• Lift the edge of the rice paper closest to you over your filling, and fold the left and right sides toward the center. Continue to roll the rice paper away from you, tucking in the sides as you go, until it's fully wrapped.
• Repeat the process with the remaining rice paper sheets and filling ingredients.

Frying Pan Roll

• Heat oil on a pan.
  2 tbsp any vegetable oil
• Once the oil is hot, place the rolls in the pan and cook for 2-3 minutes until they turn golden brown.
• Flip the rolls and cook the other side until they also turn golden brown.
• Once done, remove the egg potato paper roll from the pan and place it on a paper towel. (Soak up excess oil.)

Peanut Sauce

• In a bowl, combine peanut butter, soy sauce, garlic, and warm water. Make sure everything is well mixed until the sauce is smooth.
  1 tbsp peanut butter, ½ tsp soy sauce, ½ tsp minced garlic, 2 tbsp warm water, red chili sauce (optional)