Steps

1. Leave the spring roll wrappers at room temperature for about 10 minutes to make them easier to peel.
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2. Peel the skin off the 150g of potatoes and remove any eyes.
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3. Cut the potatoes into 8 equal pieces and place them in a heatproof bowl.
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4. Cover the potatoes with plastic wrap and microwave for 3 minutes at 600W.
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5. Mash the microwaved potatoes with a fork or masher.
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6. Push the potatoes to the side of the bowl and crack the 2 eggs into the empty space.
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7. Poke about 3 small holes in the egg yolk with a sharp object.
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8. Cover with plastic wrap and microwave for about 1 minute 45 seconds to 2 minutes at 600W.
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9. Break up the microwaved eggs with a fork or masher.
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10. Add 3 tbsp of mayonnaise, 1/4 tsp of salt, and a pinch of coarse black pepper to the mashed potatoes and eggs, and mix evenly.
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11. Cut each spring roll wrapper into 3 long, thin strips.
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12. Place one strip of the cut spring roll wrapper with the shiny side down. Place the prepared filling on the edge closest to you.
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13. Fold the spring roll wrapper into a triangle, and moisten the end with water to seal securely. [This is the trick!] Folding it into a triangle makes it easy to create without any special techniques.
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14. Lightly oil a frying pan and heat over medium heat.
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15. Place the spring rolls seam-side down in the hot pan and cook until the bottom is colored.
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16. Once colored, flip them over and cook until the other side is also golden brown.
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17. Remove the cooked spring rolls from the pan and drain off excess oil.
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18. Once drained, arrange them on a plate.
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