- 1 tbsp Olive oil
- 1lb Beef, minced
- 1 small Onion, finely chopped
- 1 clove Garlic, minced
- 1/2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground tumeric
- 1 tsp Ginger, minced
- ½ cup Frozen peas and/or minced carrots
- 20 Spring roll wrappers
- 2″ Oil
Heat oil in a large frying pan and brown the beef. Reduce heat and add onion, garlic, cumin, coriander, turmeric, and ginger. Cook, stirring at times until potatoes are just tender. Mix in peas and/or carrots. Allow mixture to cool.
Place a mound of filling in one corner of a spring roll wrapper, leaving a 1cm border. Don’t overfill triangles or they could split when cooking.
Fold the pastry corner with filling tightly diagonally to create a triangle, then continue to fold, retaining the triangle shape. Continue with remaining wrappers and filling.
Heat oil to a depth of 2 inches in a deep-sided frying pan or saucepan. Cook samosas in batches until golden on both sides. Transfer to a paper-towel lined plate, then serve with sriracha sauce.