Spiced Potato & Pea Egg Rolls with a Sweet & Spicy Chili Sauce

These eggs rolls aren’t your classic eggs rolls. They’re a twist on the traditional Indian Samosa. It’s similar in taste to a samosa, but rather than a triangular shape, these are shaped like Chinese egg rolls. The savory filling is made up of mashed potato, peas and Indian spices. The Chili sauce is sweet and spicy and the perfect dip for these crispy egg rolls.

Spiced Potato & Pea Egg Rolls with a Sweet & Spicy Chili Sauce

Makes about 16

 Ingredients

• 1 package egg roll wrappers

• 2 russet potatoes

• 1 tbsp butter (or coconut oil)

• 1 tsp garam masala

• ½ tsp turmeric

• ¼ tsp ground ginger

• ¾ tsp curry powder

• ¼ tsp salt

• 1 cup frozen peas

• Vegetable oil

 For the Sweet & Spicy Chili Sauce:

•  2 tsp cornstarch

• ½ cup rice vinegar

• 1/3 cup sugar, plus 1 tbsp

• 1/3 cup water

• 2 tbsp Huy Fong Chili Garlic Sauce

 Directions

1. Cook potatoes until soft. I like to microwave them to be quick: Prick potatoes several times with a fork, place on a microwave safe dish and microwave for 10 minutes, flipping over halfway. Once they are completely soft, let them cool a bit.

2. While the potatoes are cooking, make the sauce: In a small bowl, dissolve the cornstarch in a spoonful of water. In a medium pan, add the cornstarch mixture, rice vinegar, sugar, water and chili paste. Turn heat to high, bring to a bowl, then reduce heat to low and cook for about 10 minutes, until sauce has thickened. Remove from heat and set aside.

3. Once the potatoes are cool enough to handle, cut them in half and spoon the insides into a medium bowl, discarding the skin. Using a fork, mash the potatoes with the butter. You can either leave little chunks of potatoes or mash it until completely smooth. Add the garam masala, turmeric, ginger, curry powder and salt. And mix until combined. Mix in the frozen peas.

4. Wrap the egg rolls: Have a small bowl of water close by. Place one egg roll wrapper in front of you, arranging it so it looks like a diamond. Using your fingers, wet the wrapper. Place a small spoonful of the potato mixture just below the center (in between the center and the corner closest to you). Fold the corner closest to you up and over the mixture and secure the corner a couple inches beneath the top corner. Next, fold the left and right corners towards the center. It should now look like an open envelope. Finally, tightly roll it up. Secure the seam with water. Repeat with the remaining potato mixture (makes about 16). See below for photos.

5. In a large shallow pan, heat ¼ cup vegetable oil over medium heat. Add the egg rolls and fry for about 8 minutes, turning then often so they fry evenly.  Serve with the Sweet & Spicy Chili Sauce!