To make the salad, dice the boiled potatoes into cubes. In a medium bowl, add the diced potatoes, chopped onions,bell peppers, carrots, tomatoes, sweetcorn,mayonnaise and a pinch of salt. Mix everything together until well combined. Set aside in a refrigerator.

Egg rolls : crack open all the eggs in a medium bowl.

Add the onion, bell peppers, carrot, seasoning cube, curry powder and salt to taste.

Whisk together until well combined.

Heat a medium non stick pan on medium low heat, and add a table spoon of vegetable oil.

Add 1/3 of the egg mixture into the pan, roll the pan around to spread it out.

Let it cook for about 1 - 2minutes, or until it's half way done.

Then start to roll it up with a spatula until it is about half way rolled up.

Use your spatula to slide the rolled part backwards, add a table spoon of vegetable oil to the exposed side of the pan.

Add the second 1/3 of the egg mixture at the unfolded side,let it cook for another 1 - 2 minutes and then repeat steps 8 and 9

Add the last part of the egg mixture, let it cook for 1 minute and then roll it up completely.

Turn off the heat and let it rest for 5 minutes. Slice the egg roll and serve with your potato salad.