Vegetable Filling

1. Bring a medium sized pot of water to a rapid boil. Fill a large bowl with ice water. Add the diced potatoes to the boiling water and cook for 6 minutes before draining and plunging into the the ice water to stop the cooking process. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the carrot and onion. Cook until onion is almost transparent. Add the minced garlic and cook until transparent. Drain the par-boiled potatoes before adding them to the skillet. Add the salt, paprika, turmeric and curry powder. Mix in the cooked peas and cook over medium heat until the potatoes are tender. Gradually add between 3-6 tbsp of water, as needed, to keep the mixture from sticking to the pan.
3. Add coconut milk, lemon juice, and nutritional yeast. Use a fork to mash 1/3-1/2 of the potatoes - once mixed, the mixture should clump together. Continue cooking until the mixture is quite thick and stiff. Taste and adjust seasonings to suit your preference (salt, coconut milk, and nutritional yeast, etc.) Set mixture aside.

Folding & Frying Samosas

1. Refer to the image below the recipe for step-by-step instructions for folding the samosas.
2. Place about 1 tbsp of filling in the lower left quadrant of your spring roll wrapper.
3. Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.)
4. Fold the entire lower half up so that the bottom edge is now even with the top edge.
5. Fold the top left corner down, back over the filling and flush with the center.
6. Fold the triangle of folded filling once to the right.
7. Fold the triangle of folded filling to the right a second time, up and into a small triangle parcel. Heat a medium saucepan with 1.5" of deep frying oil over medium-high heat. Once the oil is hot (the oil should be almost smoking hot), deep fry the samosas for 1-2 minutes per side, until the wrapper is a deep golden brown. Drain.