Curried Vegetable Samosas With Cilantro-Mint Chutney

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1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

1/4 cup chopped red onion

2 tablespoons fresh lemon juice

1 tablespoon water

1/4 teaspoon kosher salt

1/8 teaspoon sugar

1 serrano chile, coarsely chopped

1 (1/2-inch) piece peeled fresh ginger

1 1/4 cups mashed cooked peeled baking potatoes

1/4 cup cooked yellow lentils

1 tablespoon minced fresh mint

1 teaspoon Madras curry powder

1 teaspoon butter, softened

1/4 teaspoon ground cumin

1/2 cup frozen petite green peas, thawed

10 egg roll wrappers

1 large egg, lightly beaten

Cooking spray

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