Start by peeling and chopping the starchy Russet potatoes. Place them in a large pot, covering with water, and bring to a boil. Cook for about 10 minutes or until tender; they should easily mash with a fork. Once done, drain the potatoes and let them cool slightly, then mash until smooth and set aside.

In a skillet over medium heat, add a tablespoon of oil. Once the oil is hot, add diced onions and sauté for 2-3 minutes until they become soft and aromatic. Next, add the mashed potatoes, green peas, curry powder, chili powder, sugar, and salt to the skillet. Stir well to combine and cook for another 5 minutes until the mixture is dry. Allow this flavorful filling to cool to room temperature.

Take your spring roll wrappers and cut them into rectangles for easier handling. Place a heaping teaspoon of the cooled potato filling onto one end of each wrapper. Brush the edges with egg white to help seal the samosas, then fold the wrapper over the filling, pressing the edges tightly to create a triangle shape. Make sure they are well sealed to prevent any leakage while frying.

In a deep fryer or a heavy-bottomed pot, heat oil to 350°F (176°C). Fry the samosas in small batches to maintain the oil's temperature, cooking each batch for 5-7 minutes. You should be looking for a golden-brown color and a crispy texture. Once done, remove the samosas with a slotted spoon and drain on paper towels to absorb excess oil. Serve warm for the best crunch!