Dairy-Free Vegetable Samosas

Instructions

1. 1Peel and cut the 2 medium potatoes into 1.27 cm cubes. Finely chop the 1/2 medium onion. Mince the 2 cloves of garlic. Grate the 1 tablespoon of ginger.
2. 2Heat the 2 tablespoons of oil in a large skillet over medium heat (176.7°C/175°C). Add the chopped onion, minced garlic, and grated ginger, and cook for 3-5 minutes, stirring often, until the onion is softened and lightly golden.
3. 3Add the 1/2 cup of carrots and 1/2 cup of peas to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the carrots are slightly tender.
4. 4Add the cubed potatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, and 1/2 teaspoon of salt to the skillet. Stir everything together well to coat the vegetables evenly. Cook for 5-7 minutes, stirring frequently, until the potatoes are tender and the spices are fragrant.
5. 5Remove the skillet from the heat and let the vegetable mixture cool completely. This is important to prevent the spring roll wrappers from tearing.
6. 6Lay one of the 16 spring roll wrappers flat on a clean surface. Spoon 2-3 tablespoons of the cooled vegetable filling onto the center of the wrapper. Fold the wrapper over the filling to create a triangle or cylinder shape, using a tiny bit of water to seal the edges firmly.
7. 7Pour the 2 cups of oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Carefully place 3-4 samosas into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning them occasionally, until they are a deep golden brown and crispy.
8. 8Using a slotted spoon, carefully remove the fried samosas from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Repeat this frying process with the remaining samosas.
9. 9Serve the dairy-free vegetable samosas hot.

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