Afghan-Bolaanee (leek and/or potato filled pockets)

Afghan-Bolaanee (leek and/or potato filled pockets)

Ingredients:
* Egg roll wrappers
* 4 or 5 medium potatoes or leeks
* Salt to taste
* Oil for frying

Note: If you have a lot of time or have a large frying surface like a smooth griddle you can make a very large bolaanee, but since most people do not, I am not going to include how to make the dough from scratch. If you are really interested then e-mail me and I will send you the recipe. As a great and easy substitute use a package of egg roll wrappers and 1small bowl with 1/4 cup of water to seal the bolaanee.

How to cook:
Clean and boil the potatoes until they are very soft and let them cool. Peel the potatoes and salt to taste while mashing them with a masher or fork. Take the egg roll wrapper and fill it 1 1/2 tsp of potato and place it in the middle of the wrapper, and smooth down in the center. With your finger, dip it into the bowl of water and run the water around the edges of the egg roll wrapper. Take the end of the wrapper and attach it to the other end diagonal from it. Pinch together the wrapper all the way around and the bolaanee will form a triangle. Do not over or under fill the center, and make several before you begin frying because once the oil gets hot you will have trouble cooking them and making them at the same time. Fry until golden brown ~3 minutes on both sides. Drain the excess oil as you lift the bolaanee and place them on a plate with several paper towels under them to help remove the excess oil. Serve with chutney or as an appetizer.