Spring Roll Samosas

• 6 large russet potatoes
• 1 small onion, chopped
• 1/2 cup fresh or frozen peas
• 20 frozen spring roll wrappers
• 1 egg yolk
• 2 tblsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder (available in Indian groceries)
• 1/2 tsp chilli powder (available in Indian groceries)
• Salt to taste

1. Thaw spring roll wrappers on the counter covered with a wet towel to prevent drying.
2. Add peas to boiling water for 5 mins. Drain and set aside.
3. Boil or pressure cook potatoes. Peel and cut into 1" cubes. Alternately, coarsely break up potatoes into 1" chunks with your fingers. This gives a better texture.
4. In a stir fry pan, heat the oil and add cumin seeds. Stir for a few seconds. Add onion, potatoes, peas, turmeric powder and chilli powder. Stir fry for 5 minutes, ensuring all the ingredients are well mixed. When onions are cooked through, remove from heat and set aside.
5. On a pastry board, lay one wrapper flat. Place a scoop of the potato filling in one corner and roll the wrapper burrito-style into a fat cigar shape. Brush egg yolk on the edges of the wrapper and press down to seal.
6. Heat oil in a frying pan till hot but not smoking. Fry the spring rolls in batches, ensuring oil does not get too hot. If bubbles form on the wrappers when frying, turn down the heat and let the oil cool down.
7. Serve with ketchup or a dip of your choice.

russet potatoes, onion, peas, roll wrappers, egg yolk, vegetable oil, cumin seeds, turmeric, chilli powder, salt

Taken from www.epicurious.com/recipes/member/views/spring-roll-samosas-1216182 (may not work)