In a skillet over medium heat, heat 1 tablespoon of neutral oil. Sauté the diced onion, minced garlic, and grated ginger, cooking until the onion becomes translucent, about 5 minutes. Stir in the mild curry powder for 30 seconds to bloom the spices. Add cubed Yukon Gold potatoes and a splash of water, then cover and cook for 8-10 minutes until the potatoes are fork-tender. Stir in the coconut milk and thawed peas, gently mash the mixture with a fork and let it cool.

Pour warm water into a wide, shallow bowl, then soak one rice paper sheet for 5-10 seconds until it is just pliable. Carefully lay the soaked wrapper flat on a damp surface. In the lower third of the wrapper, place about 2 tablespoons of the cooled curry potato filling. Fold in the sides snugly, and then roll tightly from the bottom to secure the filling.

In a skillet over medium-high heat, warm another tablespoon of oil. Once hot, carefully place the assembled rice paper rolls seam side down into the skillet. Fry for about 2-3 minutes on one side until they turn a beautiful golden brown and have developed a mahogany hue, then flip and cook the other side for the same amount of time.

In a small bowl, whisk together 3 tablespoons of creamy peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 teaspoon of sriracha, and 2 tablespoons of warm water. Blend until the mixture is smooth and easily pourable.