Steam and peel the potato, and slice into sixths. Slice the tomato lengthwise.
Here's the egg-free mayonnaise that I use. (Please adjust the amount to your liking.)
Place the potato, mayonnaise, and tomato on the spring roll wrapper. The position should be slightly lower than the center.
Pull the bottom edge of the wrapper towards the top to fold.
Layer the right side on top.
Do the same with the left side. (Steps 5 and 6 are interchangeable.)
If you pull up and fold the parts with the fillings, the potato should be slightly visible through the translucent wrapper.
If you fold in the triangle on top, you don't need any glue!
Deep fry in 180℃ olive oil until golden brown to finish!
Story Behind this Recipe
I once saw a celebrity's wife making Italian spring rolls (with ham) on TV. Here's my even healthier variation. It's really popular amongst the girls. When serving men, it might be better to include ham, cheese, and tomato like the one I saw on TV.
Unless you put the potato on the bottom, the water from the tomato will break the wrapper when folding it in. Be careful! The filling may be eaten as it is, so just make sure the wrapper is cooked enough when frying. The calories for oil equals the amount of oil absorbed by the ingredients. This time, I calculated at 10% compared to regular fried dishes.