Boil the corn on the cob then remove the kernels and set aside.

Boil the potatoes until soft and drain.

Heat a pan with 45ml oil, add curry powder and garlic, cook for 30 seconds.

Add the potatoes and season well.

Cook, stirring continuously until fragrant and the mixture has become a mash.

Add the corn and mix well. Adjust seasoning and allow mixture to cool.

Cut each spring roll pastry sheet into four squares and store under a damp kitchen towel while not using.

Place a square on the work surface with a corner pointing towards the body.

Place 25ml filling on the corner closest to you. Fold the corner over the filling and tuck in tightly.

Roll until level with the next 2 corners, fold in these corners, and continue to roll up. Seal with water.

Repeat the process with remaining wrappers and filling.

Green Dipping Sauce:

In a food processor, add all the ingredients and blend until smooth, adjust seasoning to taste.

Place in a medium-sized Le Creuset stoneware ramekin.

To Serve:

Just before serving, deep fry the spring rolls in vegetable oil for 30 seconds to a minute or until golden brown and crunchy.

Remove with a slotted spoon and drain on a kitchen towel.

Serve immediately with vibrant green dipping sauce on the side.