Spring Roll Samosas

We are always trying crazy combinations at my house! So we decided to fuse Asian and Indian cuisine in this oddly delicious meal. 

Spring Roll Samosas

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Yields 8 Spring Rolls

Ingredients:

Spices

• 1 tsp fennel seeds
• 1/2 tsp ground cumin
• 1 tsp ground mustard
• 1/4 tsp ground turmeric

Filling 

• 2 lbs potatoes (4 medium), cut into 1/2 inch chunks 
• 1 1/2 tsp salt
• 2 tbs olive oil
• 1 medium onion, minced
• 3 medium garlic cloves, minced 
• 1 tsp ginger juice
• 1/2 cup frozen peas
• 8 wanton rice wrappers

Instructions:

1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Combine the spices and set aside. Cover the potatoes with an inch of water and sprinkle in 1 tsp of the salt. Bring the water to a boil, then reduce to a simmer and cook the potatoes until they are tender, 12 to 15 minutes. Drain the potatoes and set aside.
2. Heat the oil in a large non-stick skillet over medium-high heat until shimmering. Add the spices and saute until they are fragrant, about 10 seconds. Add the onion and 1/2 tsp salt and cook until softened, 5 minutes. Stir in the garlic and ginger and cook for 30 seconds. 
3. Add the drained potatoes and cook until they brown around the edges, 5 minutes. Stir in the peas to combine.
4. Soak a wanton wrapper in a dish of water until softened, 15-20 seconds. Spoon some potato filling into the center of the wrapper, roll the wrapper and tuck in the sides. 
5. You can eat them now, but we prefer to bake them. If you want to bake the spring rolls, place them on the baking sheet and bake them until they are crisp and golden brown,  30-40 minutes. I topped mine with hot sauce, get creative and have some fun with them.