Instructions

1. 1

   In a large bowl, mix flour, sugar, baking powder, and salt.

2. 2

   In another bowl, whisk together milk, eggs, and melted butter.

3. 3

   Combine wet and dry ingredients, stirring until just mixed (batter should be slightly lumpy). Fold in optional add-ins.

4. 4

   Heat a skillet or griddle over medium heat and lightly grease it. Pour batter for each pancake (about ¼ cup) onto the skillet.

5. 5

   Cook until bubbles form, then flip and cook until golden brown on both sides.

6. 6

   Wash and peel the potatoes. Slice thinly using a mandoline or sharp knife.

7. 7

   Soak potato slices in cold water for 30 minutes to remove excess starch.

8. 8

   Drain and pat dry. Heat oil in a deep pan.

9. 9

   Fry potato slices in batches until golden brown and crispy. Drain on paper towels and sprinkle with salt.

10. 10

    In a bowl, mix flour and water to form a smooth dough. Cover and let rest for 30 minutes.

11. 11

    In another bowl, combine the mashed potatoes, peas, curry powder, cumin, and salt. Mix well.

12. 12

    Divide the dough into small balls, roll each into thin circles, and cut in half to form semicircles.

13. 13

    Create a cone shape with the semicircle, fill with potato mix, and seal edges with water.

14. 14

    Fry in hot oil until golden brown.

15. 15

    In a skillet, stir-fry vegetables and cooked meat (if using) with garlic and soy sauce until tender.

16. 16

    Cool the filling slightly.

17. 17

    Place a spring roll wrapper on a clean surface, add about 2 tablespoons of filling, and roll tightly, sealing the edge with a bit of water.

18. 18

    Fry in hot oil until golden brown and crispy.