Baked Veggie Samosas
Prep time
Cook time
Total time
  • 1 large russet potato, peeled and finely diced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped fine
  • 2 medium carrots, chopped fine
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • ¼ teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ΒΌ teaspoon dried ground ginger
  • 1 cup frozen peas
  • 1 package eggless egg roll wrappers
  1. Bring a medium sized pot of water to a boil. Add the potatoes and simmer until the potatoes begin to soften, about 10 minutes. Drain and set aside.
  2. In a large skillet heat the oil over medium high heat. Add the onion, carrot and spices. Saute, stirring well to combine for 3 to 5 minutes or until the vegetables begin to soften.
  3. Add in the potatoes and peas. Continue to cook and stir until well blended. Remove from heat and set aside to cool to room temperature.
  4. Preheat the oven to 375 degrees while you prepare the samosas
  5. Spray 2 large cookie sheet with non-stick spray and fill a small bowl with water.
  6. With a butter knife cut the eggroll wrappers into triangles. Dip your fingers in the water and run it along the long edge of the triangle. Carefully fold the long edge in half and crimp them together to form a cone (see above). With a teaspoon scoop the vegetables into the cone. Fold the crimped point over the filling, and then fold the opposing point over the edge. Dab your finger in water again to seal the final point down. Repeat this process until you run out of wrappers or filling.
  7. Spread the filled wrappers out on the trays and spray the tops with the nonstick spray.
  8. Place them in the oven for 8. Flip each one and place them back in the oven for another 8 to 10 minutes. The outside should be golden when done.
  9. Serve immediately.
Recipe by Sweet Love and Ginger at