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2 tablespoons vegetable oil, plus more for deep-frying
4 medium potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chopped yellow onion
3/4 cup canned peas and carrots, drained
1 cup Kikkoman Thai Red Curry Sauce
Flour for baking sheet
12 large wonton wrappers
In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4-5 minutes. Cool. Lightly flour baking sheet. Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1-2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet. In deep-fryer or deep, heavy pot, heat oil to 350°F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney.
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