Crispy Potato Pockets

Golden brown, crispy egg roll wrappers stuffed with a mixture of potatoes and salsa, accompanied by a cool cucumber dill sauce.

• Ready In: 22 mins
• Serves: 8

Ingredients

• 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

• For Dip

• 1  cucumber, peeled, seeded, and diced
• 1  teaspoon dried dill
• 1  quart yogurt

Directions

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.