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1
In a large pot, place potatoes and add water.
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2
Bring to a boil, then lower heat to simmer for 10 minutes, until potatoes are cooked.
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3
While potatoes are cooking, prepare cilantro dip.
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4
In a blender, add ingredients for dip.
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5
Blend unit smooth.
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6
Set aside.
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7
Once potatoes are cooked, drain and return potatoes to the pot.
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8
On low heat, start mashing potatoes with a masher.
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9
Add curry powder, salt, pepper, and olive oil.
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10
Mix well.
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11
Finally, gently fold in thawed peas and carrots.
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12
On a cutting board, place one sheet of egg roll wrapper and a bowl with water.
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13
Dip your finger into the water and spread water on 2 adjacent edges (like an L shape) of the wrapper.
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14
Take about 2 spoonfuls of filling and place in the center of the wrapper.
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15
Carefully lift either the wet corner or the dry corner corner of the wrapper and fold in half.
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16
With your fingers, make sure to press down to remove any air bubbles.
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17
There should be enough filling for about 16 to 18 samosas.
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18
Line a baking sheet with foil.
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19
Place olive oil in a bowl and dip a brush in it.
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20
Brush oil on top of samosas.
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21
Flip and brush oil on the other side.
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22
Place on the lined baking sheet.
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23
Preheat oven to 325 degrees F. Bake samosas for 30 minutes, until both sides are crispy and golden brown.
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24
Eve with cilantro dip.
