In food processor, chop onion, celery and parsley to a finely chopped mix. Put in a pan with beef, olive oil, pepper, turmeric, cinnamon, salt, water and potato. Cook over moderate heat, covered, for about 1/2 hour. All the liquid should evaporate. Mix briskly to mash the potato. Remove pan from heat and stir in eggs. Mix to a smooth puree. Cool. Take 1 spring roll wrapper and fold in the round edges to make a square. Put 2 tablespoon of filling into the lower center of the wrapper. Dab the lower edges with water and fold over to shape into a triangle. The edges should stick together. Heat 1 cup oil in skillet and fry the triangles over moderate heat about 3 minutes.
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