Heat oil in a large dutch oven over medium-high heat. Add the sausage, or whatever ground meat you are using, to the pan and break up with a wooden spoon. Toss in the diced onion and cook until the sausage is no longer pink.
Add the cubed sweet potato to the pot and stir to combine. Pour in 1/4 cup water and place the lid on the dutch oven. Allow the ingredients to cook for 15-20 minutes, until the sweet potato is easily pierced with a fork.
Remove the lid and make a well in the middle of the dutch oven. Add the fresh minced ginger, salt and all of the spices to this well and cook for 30 seconds, mixing the aromatics the entire time with the wooden spoon. Once the 30 seconds is over, mix the spices completely into the sweet potato mixture.
Remove the dutch oven from the heat. Using a hand held masher, mash the sweet potatoes into the sausage and spices. Now pour in the cooked peas, and mix to combine.
Place the egg roll wrappers on a clean surface, along with a small bowl of water. Place the first wrapper you are using in a diamond shape. Scoop 2-3 tbsp of the sweet potato mixture into the middle of the egg roll, just south of the midline.
Fold the bottom corner up and tuck it under the food, making sure it is tight. Now fold the two side corners over. Dip your fingers in the water and run them along the seams of the corners to seal the egg roll.
Now tightly roll the egg roll up towards the top corner. Once it is completely rolled, dip your fingers in the water again and run them along the seams to seal the egg roll. Do this for each egg roll. SEE BLOG POST IMAGES