• Heat your oven to 425℉

To make the samosa filling:

• Heat a non stick skillet to medium low and add the carrots, onions, garlic and ginger.
• Saute until the veggies begin to soften, about 5 minutes.
• Add the frozen peas along with the garam masala, cumin and curry powder. Cook for a minute or two
• Add the mashed potato and chopped cilantro to the skillet and season well with sea salt and pepper.
• Mix the veggies well
• Working one wrapper at a time, add a large spoonful of the veggie mixture onto one half of the egg roll wrapper then using a wet finger ru

To fill the wrappers:

• place an eggroll wrapper in front of you positioned like a diamond shape.
• Add a large spoonful of samosa filling to one half of the diamond, then wet the edges of the wrapper with a finger dipped in water before closing the samosa by folding the wrapper in half and pressing firmly on the seams.
• Place the wrapped samosas under a damp kitchen towel while you continue to build the rest of the samosas so the wrappers don't dry out.

To cook the samosas:

• Line a large baking sheet with parchment paper
• brush both sides of the samosa with a bit of cooking oil before arranging on the tray
• Bake for 12-15 minutes, turning once halfway through