Easy curry puffs with spring roll wrappers

Trim the fat off dark meat chicken, cut it small, and chop with a cleaver or chef's knife, turning the knife angle and flipping the meat, to a coarse grind.

Peel and dice the sweet potato small and steam 10 minutes, until a fork goes through but the edges stay sharp.

Cook the onion in a little vegetable oil in a wok with a pinch of salt until soft, sweet and translucent.

Add the curry powder over moderate heat and bloom in the oil about 15 seconds without burning; add the chicken.

When the chicken is no longer clumpy, add the sweet potato, fish sauce, soy sauce, sugar and white pepper; cook until no liquid pools and the potato starts to break down and turn creamy, adding a splash of water if dry.

Stir in the cilantro stems; taste and adjust with a little pinch of salt.

Whisk the egg; cut each 10-inch spring roll wrapper into four even strips (about 6 cm).

Put a rounded teaspoon of filling at one end, fold into a triangle and keep folding up tightly; brush the end with egg and make the last fold. For large puffs, cut wrappers into three and double wrap.

Fry in oil at 350F a few minutes, until golden brown and crispy.