Samosas

Egg roll wrapper fills with spicy vegetable mix and deep fry and severs with a yogurt cucumber sauce.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 3  russet potatoes
• 4  yukon gold potatoes
• 1⁄2 cup onion, small cubes
• 1⁄2 lb  peas and carrots
• 1⁄2 cup corn
• 1  tablespoon Thai red curry paste
• 1⁄4 cup  chili-garlic sauce, Thai
• 2  teaspoons Madras curry powder
• 1⁄2 teaspoon cumin powder
• 2  teaspoons salt
• 1⁄2 teaspoon white pepper
• 1  tablespoon brown sugar
• 1⁄4 cup cilantro, chopped
• 2  tablespoons mint, chopped
•  egg roll wrap
•  oil
• 1  cup low-fat plain yogurt
• 1⁄2 cucumber, small cube
• 1⁄3 teaspoon cumin powder
• 1  teaspoon mint leaf, minced

Directions

1. In a large wok cover with water bring to a rolling boil add the russet potatoes and Yukon gold potatoes boil until soft. While hot, soft, peel off skin. With your hands, coarsely mash the potatoes in a large mixing bowl. Add chopped onions, peas and carrots, corn, sweet and garlic chili sauce, curry powder, cumin, salt, sugar, and chopped herbs. Mix thoroughly and taste the mixture and adjust seasoning to taste.
2. Cut egg rolls into strips about 3” x 6” and spoon a large potato filling onto one end of the strip and brush the other end with water. Fold the strip of wrapper into a triangle press together to seal.
3. Deep fry until golden brown in 350° oil, about 4 minutes. Remove and place on a baking pan line with paper towel and a rack.
4. In a mixing bowl combine the yogurt, cucumber, cumin and mint leaves and chill for an hour before serving.