I am diving into Burmese deep-fried vegetarian appetizers with some Samosas for lunch from a Burmese restaurant in San Carlos, a San Francisco foodie suburb. Its four big deep-fried rice turnovers filled with a whole lot of vegetables like potatoes, red onions, peas, and carrots. It defiantly tastes potatoey, like very, very potatoey with some spice. It comes with a unique ten spice blend, but not sure if we feel it or just the potatoes. What gives this dish excitement is the unique house sauce. It will add that very needed moisture, so it doesn’t taste as dry and some extra flavor goodness. Big and heavy, careful they might fill you up before the main course. Make sure to slip these with a friend or a few, so you have enough room to enjoy some food Burmese food.