Recipe

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• 2 lbs potatoes, peeled and cut into quarters
• 10 oz salsa, any kind
• 1 (16 oz) package egg roll wraps
• salt and black pepper
• 1 tbsp olive oil
• 1 cucumber, peeled, seeded, and diced
• 1 tsp 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.