Filling Ingredients

• 2 medium potatoes

• 2 tbsp cooking oil

• 2 cloves garlic, minced

• 4 slices of ginger

• 1 fresh red or green jalapeno chili, seeded and minced

• 1 medium onion, finely chopped

• 1/4 cup frozen peas and carrots, thawed

• 2 tbsp curry powder

• 2 tbsp oyster flavored sauce

Other Ingredients

• 10 egg roll or spring roll wrappers

• 2 tbsp flour

• 2 tbsp water

• Cooking oil for deep frying

• Sweet and sour sauce

Getting Started

1. In a 2 qt pan, boil potatoes until tender when pierced, about 20 minutes; drain and cool.  Peel potatoes and cut into 1/4 inch cubes

2. Place wok over high heat until hot.  Add 2 tbsp oil, swirling to coat sides.  Add garlic, ginger and chili; cook, stirring until fragrant, about 10 seconds.  Add onion and stir fry until soft, about 3 - 4 minutes.

3. Add peas and carrots, potatoes, curry powder and oyster flavored sauce.  Mix well and cook for 1 minute.  Remove from heat and let cool.

4. Mix flour and water into a paste

Cooking

1. Cut wrappers into thirds.  Mix flour and water until smooth.

2. Lay two strips end to end and glue together with flour and water paste.

3. Place 1 tbsp of filling at one end; fold wrapper over filling bringing one corner diagonally across to form a triangle.  Continue to fold maintaining a triangle shape.  Secure end with flour and water paste.

4. In a wok, heat oil for deep frying to 350 F.  Deep fry somosas a few at a time, turning occasionally, until golden brown, about 3 minutes.  Remove with a slotted spoon and drain on a paper towel.

5. Serve warm with sweet and sour sauce.

(May add 1 lb cooked ground beef flavored with 1 tbsp soy sauce and 1 tbsp curry powder to the filling prior to making the somosas)

Makes about 20

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