First, make the dip. This tastes better cooled and when flavors have some time to mesh together. To do so, just mix together all the dip ingredients really well then store covered in the fridge in the meantime.
To get started on the egg rolls, boil the cubed potatoes in salted boiling water until tender. This should take about 15 minutes.
In the meantime, cook the diced onions and garlic in olive oil until fragrant and transluscent.
Add the chicken at this point and cook for about 10 minutes until perfectly tender. Season with curry, salt, pepper, onion, and garlic powder.
Mix all together then add the drained tender potatoes to the chicken mixture. Stir all together so all the seasonings get incorporated evenly. Season the potatoes with a little more salt and pepper as they need extra seasoning.
Set aside the filling. To each egg roll wrap, add 2 tbsp of filling along one of the corners then wrap around the filling and tuck in the sides and continue wrapping until you reach a triangular end. Add a brush of water to the end and seal the egg roll. Repeat.
To fry the egg rolls, bring about 4 cups of canola oil to about 350 F in temperature. The egg roll should sizzle as soon as it hits the oil. The egg roll will only require to be fried for 2-3 minutes until all sides are crisp and browned. Depending on the size of the pan/pot, you can fry several at a time.
After frying, place the egg rolls standing up on a paper towel-lined bowl so any excess oil drips off.
Enjoy warm as is or dip in the yogurt herb sauce which pairs perfectly with it.