Can you think of a samosa with a fantastic, Asian spring roll filling? Imagine all those great Asian flavours when you bite into the crispy, samosa casing! That imagination resulted in this Asian style samosa recipe!
Samosa, in India, is a popular fried snack with a savoury filling, usually mashed potatoes (aloo) and spices. Other popular variants are made using minced meat, or a spicy onion mixture.
This post is about a new samosa recipe that we have been experimenting with. It doesn’t have any potatoes or onions. Instead, the filling is made with Asian spring roll ingredients – minced chicken, carrots, cabbage, spring onion, and ginger prepared with soy and oyster sauces.
I have to admit that this is a cheat recipe. I didn’t make the samosa wrapper/casing from scratch. Instead I used shop bought ready-to-cook samosa wrappers, which saved a lot of time!
Try this easy-to-make samosa recipe next time you have a party at home. Serve your first round of appetisers in less than 30 minutes! Serve great, home-made food, and still spend more time with your guests!
Asian Spring Roll Style Samosa
- 250 grams minced chicken
- 100 grams cabbage
- 2 - 3 spring onions
- 1 carrots (medium size)
- 1 inch ginger
- 1 teaspoon corn flour
- 1 tablespoon flour
- 1/2 teaspoon soy sauce
- 1 1/2 teaspoons oyster sauce
- as required salt
- Julienne the carrot, finely shred the cabbage, chop the spring onions and ginger. Heat some oil in a pan, and stir fry the ingredients till tender. Transfer to a bowl, we'll need the pan in the next step.
- In a mixing bowl, add the minced chicken, corn flour, and dark soy sauce, and mix well. Heat the pan again, and cook the chicken mix until cooked. Add back the stir fried vegetables, add the oyster sauce, stir well, and cook again. Taste the mix, and add salt if required.
- Make a paste adding some water to the flour. We'll use this paste to seal our samosas. (I) Place one samosa wrapper on a flat surface. (II) Fold one end to a triangle. (III) Fold again. (IV) Fold one more time to form a cone. (V) Using a spoon put samosa filling into this cone. (VI) Fold further and seal the samosa casing with the flour paste.
- Keep the samosas under a damp cloth, or a cling film so that they don't go dry. Prepare 20 samosas following the above steps. Heat oil in a thick, deep-bottom pan. When the oil is hot, slide one or two samosas and deep fry to a golden brown colour. Fry on both sides for a few seconds to get a nice, crispy texture.
- Drain the excess oil using kitchen towels. Serve hot with some sweet chilli sauce.