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1
Boil potatoes in salted water until they mash easily, about 15 minutes.
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2
Drain and mash with potato masher until smooth.
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3
In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
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4
Cook slowly--reduce heat if it starts to brown.
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5
When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
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6
In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
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7
In another small bowl, beat egg white to blend.
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8
Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
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9
Place about 1 1/2 teaspoons potato mixture in the center of each square.
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10
Brush edges lightly with egg white.
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11
Fold each square diagionally over filling to form a triangle; pinch edges to seal.
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12
Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
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13
When oil reaches 375 degrees F, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (cook only what will fit easily in one layer) lower pastries into oil.
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14
Fry until golden brown, turning once, 3 to 5 minutes total.
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15
Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
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16
Allow oil to return to 375 degrees F before you put in next batch.
