Baked Potato Samosas with Light Cilantro Lemon Dip

In a large pot, place potatoes and add water. Bring to a boil, then lower heat to simmer for 10 minutes, until potatoes are cooked.

While potatoes are cooking, prepare cilantro dip. In a blender, add ingredients for dip. Blend unit smooth. Set aside.

Once potatoes are cooked, drain and return potatoes to the pot. On low heat, start mashing potatoes with a masher. Add curry powder, salt, pepper, and olive oil. Mix well. Finally, gently fold in thawed peas and carrots.

On a cutting board, place one sheet of egg roll wrapper and a bowl with water. Dip your finger into the water and spread water on 2 adjacent edges (like an “L” shape) of the wrapper. Take about 2 spoonfuls of filling and place in the center of the wrapper. Carefully lift either the wet corner or the dry corner corner of the wrapper and fold in half. With your fingers, make sure to press down to remove any air bubbles. There should be enough filling for about 16 to 18 samosas.

Line a baking sheet with foil. Place olive oil in a bowl and dip a brush in it. Brush oil on top of samosas. Flip and brush oil on the other side. Place on the lined baking sheet.

Preheat oven to 325ºF. Bake samosas for 30 minutes, until both sides are crispy and golden brown. Eve with cilantro dip.