Cook diced potatoes in boiling salted water until fork tender, 10-12 minutes.

Drain and mash.

Heat oil in a large skillet and saute onions until tender with thawed peas and seasonings.

Stir in mashed potatoes and mix well.

Heat oil in a skillet about 1-2 inches deep to moderately hot, about 325F.

Place egg roll wrapper on a flat surface and dampen outside edges with water.

Place 1/4 cup filling in the lower center of wrap.

Fold outside edges towards the center then roll up like a cigar, wetting the last edge to form a seal.

Repeat with remaining rolls.

Fry rolls in hot oil for several minutes until browned and crisp on all sides. Turn the heat down if they blister and brown too quickly.

Drain egg rolls on paper toweling.

Serve with chutneys or dips of choice. Examples include hot onion chutney, tamarind chutney, coconut chutney, tomato chutney or coriander chutney. Use a sweet sour sauce if you can't get chutneys.