Heat large nonstick skillet over medium-high heat. When hot, crumble lamb into skillet. Add onion and ginger; cook stirring occasionally, until meat is no longer pink, 3 to 5 minutes. Stir in sweet potato and curry paste, until fully combined.

Add water, salt, pepper and tomato; reduce heat to medium-low and cook uncovered and stirring often, until mixture is almost dry and sweet potatoes are tender, about 5 minutes. Remove from heat, stir in coriander.

If using larger egg roll wrappers, cut in half diagonally. Place 1 to 2 tsp (5 to 10 mL) filling in centre of each wrapper (depending on size of wrapper). Moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal. Arrange on baking sheet; brush lightly with oil. Bake in 375°F (190°C) oven for 10 to 12 minutes or until golden and crisp.   Serve warm or at room temperature.

Tip:  Make as above, cool and refrigerate in covered container for up to 2 days. Reheat on baking sheet in 350°F (180°C) oven for about 5 minutes or until warm.