Fusion parcels with bamboo shoots, carrots, and coconut-infused red curry paste.
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Heat 1 tablespoon of oil in a pan and fry the red curry paste over medium heat until fragrant.
Add the diced carrots and bamboo shoots, sautéing for 3-4 minutes until softened.
Stir in the coconut cream, palm sugar, and soy sauce, simmering until the liquid has reduced to a thick glaze.
Fold in the mashed potatoes and green peas, mixing thoroughly until the curry paste is evenly distributed; let the mixture cool completely.
Cut the pastry sheets into long strips and place a tablespoon of the filling at one end.
Fold the pastry into triangles, ensuring the corners are tightly sealed, and use egg white to glue the final edge.
Heat the frying oil to 350°F (175°C) and fry the samosas in batches until golden brown and crispy.
Drain on paper towels and serve warm with a side of sweet chili dipping sauce.
