Vegan Curry Samosas

5 from 1 vote

These are flavorful vegetarian/vegan appetizers that also make a great side dish.

Course Appetizer, Side Dish

Cuisine Asian, Indian

Prep Time 30

Cook Time 15

Total Time 45

Servings samosas

Calories 13kcal

Add oil to a large frying pan and heat over medium-high heat.
Once the oil is hot, add the onion, garlic, curry powder, turmeric, cumin, salt, and pepper. Stir together and cook for about 2 minutes, just until the ingredients are well combined and the vegetables are slightly softened and fragrant.
Slowly pour in the vegetable broth and add the potatoes. Stir and cook for about 3-5 minutes, until the potatoes have slightly softened.
Add the carrots and peas, and cook for about 2 minutes.
Turn off the heat and transfer the filling to a large bowl; set aside.

Place the egg roll wrappers (that have been sliced in half, so you have 36 total wrappers) and the bowl of water next to a large cutting board or other flat, sturdy surface. Start to assemble the samosas.
Place one wrapper on the cutting board and using your fingers, wet the sides of the wrapper with the water.
Scoop about a half tablespoon of filling mixture and place it toward the bottom right corner, leaving empty space around the filling on all sides.
Gently guide the right bottom corner of the wrapper to meet the opposite edge, forming a triangle at the bottom of the wrapper. Gently press the sides together to seal in the filling.
Carefully fold the triangle up two more times until the edge meets the top edge of the wrapper and you have a full triangle. Gently seal the edges together, using a little more of the water to help seal as needed.
Set the samosa aside on a plate or wire rack, and repeat the steps with the remaining wrappers and filling.

Heat about 2 inches of vegetable oil in a Dutch oven or other large heavy pan until the oil reaches about 350°F.
While the oil is heating, place a wire rack over a baking sheet. Set aside.
Using tongs, gently lower one filled samosa into the hot oil at a time. Working in batches, fry a few samosas at a time. Turn each over once as soon as you start to see the edges of the samosas start to turn golden brown.
When both sides are fried and crisped to a golden brown, remove the samosas from the pan and place on the prepared wire rack, allowing the excess oil to drip onto the baking sheet. This allows the samosas to remain crispy and to remove excess oil.
Repeat until you've fried all of the samosas. Serve with sweet chili sauce.

Makes 36 samosas.

Cooking tips:

Do not overfill each samosa! If you're finding it too difficult to assemble the samosas without filling falling out or being squished out, use less filling. I find that either a heaping teaspoonful or a half tablespoon of filling tends to be the right amount, but you may find that you can use a little more or less.
After the first batch fries up, the other batches will fry more quickly, so watch them carefully so they don't overcook.
If you find that one side of a samosa isn't sealing well, you can carefully dip that side only first into the hot oil when frying, then after a couple of second, gently lower the rest of the samosa into the hot oil. Doing this helps seal that side first and keep the filling from falling out while frying.

Storage & reheating tips:

Allow to cool, then store in an airtight container in the refrigerator for up to 3 days.
To reheat, it's best to use an air fryer and reheat at around 350°F for about 2 minutes, or until heated through.