Chinese Samosas 咖哩角

🧂 Ingredients

• 500 g Ground Beef
• 500 g Potatoes

  , diced
• 3 Medium onions

  , diced (300g)
• 1 ½ tbsp Curry Powder
• 1 tbsp Light soy sauce
• 1 ½ tsp Salt
• 1 tsp Sugar
• 2 tbsp Flour

  for making glue
• 2 tbsp Water

  for making glue
• 1 pkg Spring roll wrappers

  (8.5” 20 sheets)
• 1 tsp Sugar

  for beef marinade
• 1 tsp Light soy sauce

  for beef marinade
• 1 tsp Cornstarch

  for beef marinade
• 3 tbsp Oil

  for stir-frying filling
• 600 ml Oil

  for deep-frying

Instructions

• 1 Marinate beef with 1 tsp sugar, 1 tsp tight soy sauce and 1 tsp cornstarch. Mix
  well and set aside
• 2 Dice potatoes into small pieces (approx. 4mm) and set aside
• 3 Dice onions into small pieces (approx. 4mm) and set aside
• 4 In a pan or wok, heat to medium high heat. Add 1 tbsp oil, brown the beef and
  remove from heat. Leave the oil in the pan
• 5 Add onions and fry until just softens and remove from pan
• 6 Add 2 tbsp oil to the pan and add potatoes. Fry until cooked
• 7 Add onions and beef back into the pan and mix
• 8 Make a well in the pan and add 1 ½ tbsp curry powder, 1 tbsp light soy sauce, 1
  ½ tsp salt and 1 tsp sugar in the well, fry the sauces on its own for 10 seconds
  and mix well with the filling. Turn off heat
• 9 Remove the filling from the pan and let cool. Depending on your room
  temperature, this may take around 1 hour
• 10 Make the glue by combining 2 tbsp flour with 2 tbsp water. You can also use a
  beaten egg
• 11 Cut the spring roll wrappers into 3 even strips per sheet using kitchen shears
  or knife. Put the wrappers back in the package or under plastic wrap to prevent
  drying
• 12 When the filling has completely cooled you can start wrapping
• 13 Make a cone at one end of the wrapper, add approx. 18-20g of filling, fold the
  long end over the filling opening, tuck the end of the wrapper into an edge and
  seal with the glue mixture or egg
• 14 Repeat step 12 until all the filling and wrappers have been used
• 15 You can freeze them at this point if you are eating them at a later date
• 16 Heat oil to 165˚C or 325˚F. Add Chinese samosas to the oil. Do not overcrowd to
  prevent oil temperature from dropping too much
• 17 Fry until golden colour and remove from oil. Approx 3-5 minutes
• 18 Rest on cooling rack for 5 minutes
• 19 If frying frozen Chinese samosas, do not thaw. Fry at 165˚C or 325˚F for approx.
  8 minutes or until golden colour. Then let rest on cooling rack for 5 mintues
• 20 Serve

Nutrition Info