Ingredients Jump to Instructions ↓

  1. 2 Potatoes (medium)

  2. 2 tablespoons 30ml Cooking oil

  3. 2 Garlic cloves - minced

  4. 4 Ginger - (quarter-size) - minced

  5. 1 Fresh red or green jalapeño chile - seeded, minced

  6. 1 Onion - finely chopped (medium)

  7. 1/4 cup 27g / 1oz Frozen peas and carrots - thawed

  8. 2 tablespoons 30ml Curry powder

  9. 2 tablespoons 30ml Oyster-flavored sauce Turnovers

  10. 10 Egg roll or spring roll wrappers

  11. 2 tablespoons 30ml Flour

  12. 2 tablespoons 30ml Water Cooking oil - for deep-frying Plum sauce or sweet and sour sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 2-quart pan, boil potatoes until tender when pierced, about 20 minutes; drain and let cool. Peel potatoes and cut into 1/4-inch cubes. Place a wok over high heat until hot. Add the 2 tablespoons oil, swirling to coat sides. Add garlic, ginger, and chile; cook, stirring, until fragrant, about 10 seconds. Add onion and stir-fry until soft, 3 to 4 minutes. Add peas, carrots, potatoes, curry powder, and oyster-flavored sauce. Mix well and cook for 1 minute. Remove from heat and let cool. Cut wrappers into thirds. Mix flour and water until smooth. Lay two strips end to end and glue together with flour and water paste. Place 1 tablespoon filling at one end; fold wrapper over filling bringing one corner diagonally across to form a triangle. Continue to fold maintaining a triangle shape, (like folding a flag) until you reach the end. Secure end with flour and water paste. In a wok, heat oil for deep-frying to 350 degrees. Deep-fry samosas a few at a time, turning occasionally, until golden brown, about 3 minutes. Remove with a slotted spoon; drain on paper towels. Serve warm with plum sauce or sweet and sour sauce. This recipe yields 10 turnovers.


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