1. Heat frypan to medium heat. Add cumin and stir continuously for 20-30 seconds. Add onion for a further 30 seconds, and stir until softened.

2. Add potatoes and carrot, and 1/4 cup water with pinch of salt. Cover and cook for about 5 minutes until potato tender (al dente), but not mashed. Stir in peas and combine well for 1 minute.

3. Take one rice paper wrapper at a time. Submerge in small amount of water until soft and pliable, 20-30 seconds. Place on a tray. Add 1/2 -3/4 cup of vegetable mixture to 1/6th of the paper. Fold wrapper in half, then fold twice more encasing the vegetables in a triangular shape. Fold over the curved end and hold firmly between fingers. Dip into small amount of oil both sides, then place on a baking tray on baking paper.

4. Bake in a 180C oven for 30 minutes, rotating 4-5 times during the cooking time. Samosas should be crisp when cooked.

5. Serve with fresh coriander and dipping sauce such as sweet chilli or soy sauce.