Samosa is prepared using Spring Roll Skin as wrapper and curried potato as filling. Samosa filling can be different kind like curry with potato or chicken.
Sometimes it can be tuna but overall this is a very popular snack with different shapes and sizes. Samosa is one of Singaporean traditional food. Enjoy!! Other related recipe – Singapore Popiah Recipe, Egg-rolls vs Spring-rolls.
3 large potatoes, cut into small cubes
150 mixed vegetables
8 sheets of spring roll wrappers
170g fresh curry paste
Water for boiling potatoes
1 beaten egg (for seasoning the wrappers)
Boil a pot of water. When boiling, add potato cubes and boil for 5 minutes. Remove potatoes from pot, drain and set aside. Reserve cooking liquid.
Heat up 4 tbsp of oil. Fry fresh curry paste untill brown. Add in the potatoes.
Take the reserved liquid, and add enoough to cover the potatoes by 5cm. Set over medium heat and allow to boil untill liquid has evaporated. Add mixed vegetables. Stir and remove pan from heat.
Allow the mixture to cool down before wrapping.
Fill wok with enough oil to completely cover samosa when frying.
Over medium-low heat, fry each samosa until golden brown.
Cut each sheet of square wrapper in half.
Taking one corner of the rectangular wrapper, fold over such that the left edge meets the top adge, and you get the triangular fold, then continue to fold over along the edges to get a triangle while sealing in the fillng. Seal the edge by dabbing o the egg mixture.
2.Spring roll shape
Cut each sheet of square wrapper in half if you prefer a smaller spring roll.
Place a spoomful of the potato fillingabout 4cm an width, covering part of the filling. Do the same for other side of the rectangle.
These two folds will keep the filling tucked in as you finally fold up the wrapper to form a cylinder and seal the edge with the egg mixture.