Samosa Rolls

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Samosa Rolls

By: Spoon Fork Spice

Prep Time:  30 Minutes 
 Cook Time: 40 Minutes
Serving Size: 25 Rolls




Intro:

In our household these are a staple during the month of Ramadan. These rolls are filled with beef or you can replace with chicken and are absolutely delicious and in my opinion so much easier to make than the triangle version. They are crispy on the outside, chewy on the inside and packed with flavor. The Shan masala seasonings can be found in your local Pakistani/Indian stores or if you're in the greater Houston area, most of the local HEB or Kroger in the suburbs carry them as well. If you can't find the seasoning you can substitute with 1/4 tsp. garam masala, 1 tsp. salt, 1 tsp. paprika, 1/4 tsp. turmeric, 1 tsp. cumin and 1 tsp. onion powder which is the same for the beef puff pastry filling I posted earlier on the blog but diff ratio. If you do make it let me know how it goes!

Ingredients:

  • 1 lb Ground Beef
  • 1/2 Packet Shan Seikh Kabob Masala (found in local Pakistani/Asian store)
  • 1/2 Diced Onion 
  • 2 Tsp. Garlic Paste
  • 1 Cup Chopped Cilantro
  • 1/2 Cup Oil
  • Cooking Spray
  • 1 Package Spring Roll Wrapper
  • 2 Tbsp. Flour 
  • Half Cup Water

1.) Heat up pan and add oil. Fry onions until golden brown.
2.) Add in garlic paste and fry for 2 minutes until fragrant. 
3.) Add in beef and shan masala mix and sauté for 2 minutes. Cover and let cook for 15 minutes. 
4.) Uncover and once fully cooked top with chopped cilantro and let cool to room temp.
5.) Make sure the spring roll wrappers are at room temp as I buy mine from the freezer section. Once they come to room temp separate each sheet and set aside. 
6.) Create flour and water mixture/paste which will help bind the samosa rolls once they're rolled up.
7.) Set spring roll wrapper on a food safe surface in a diamond shape. Take 1 Tbsp. of the beef mixture and place it on the end closest to you and begin folding and rolling until you reach the middle of the wrapper. At this point fold in the side corners by bringing them in one at a time over the middle. Bring one in and then bring the other one in which should overlap the first fold (I have a video tutorial on my instagram that I will be posting). Once the sides are folded in continue rolling the samosa roll as tight as possible until half an inch is remaining.
8.) Place a dab of the flour and water paste to help seal the samosa roll and finish rolling. Repeat until all samosa rolls are formed. 
9.) To cook the samosa rolls air fry at 375 for 14 minutes and lightly spray with cooking oil of choice, or deep fry until golden brown. 
10.) Let cool and enjoy with ketchup or chutney of choice

***Can be kept in freezer for 2 months so make ahead and cook as you go!