Spring Roll Samosa is made with ready-made samosa sheet. This is a fusion samosa. The filling is Chinese spring rolls filling and the outer crust is our Indian samosa sheet. This really tasted awesome. Even kids would love this a lot.
Everyone is fond of Chinese cuisine. So this samosa takes you the next level. This preparation takes hardly few mins to make the entire process as we use ready-made samosa sheet. For the filling, I have used cabbage, carrot, beans, and capsicum. You can add or reduce any veggies of your choice. To make it healthy, instead of deep frying you can even bake it. If you don’t want to use samosa sheets, you can make the dough at home using maida or whole wheat flour as we do it for Roti. You can check for Punjabi Samosa where I have made the homemade outer crust. Now let us see how to prepare this recipe.
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- 12-15 Samosa Sheets ready made
- 2 cups Mixed Vegetables cabbage, carrot, beans, green capsicum
- 1 Onion finely chopped
- 5 Garlic pods finely chopped
- 1 Green chili finely chopped
- 1 tbsp Soya Sauce
- 1 tsp Rice Vinegar
- 1 tbsp White pepper powder
- 2 tbsp Spring Onion Greens finely chopped
- salt to taste
- oil to deep fry
- 1 tbsp All purpose flour/Maida
- 2 tbsp Water
- Keep readymade samosa sheets at room temperature for an hour closed with a damp cloth. Shred cabbage and capsicum lengthwise. Grate carrot, chop beans finely. Finely chop the garlic, onion and green chili. Heat a Kadai and add oil. Once oil gets heated add garlic and saute until it turns golden brown. Then add onion and green chili. Saute till onion turns translucent. Then add vegetables. Saute for 3-4 minutes.
- Then add vinegar, soya sauce, white pepper powder, salt to taste and mix well. At last, add spring onion greens and mix well. Let it cool completely. Our filling is ready.
- Mix maida and water to make a thick paste and set aside which we will be using to seal the samosa sheet. Now take a sheet, place a tbsp of veg filling and fold it in a triangle shape as shown below.
- At end apply maida mix and seal the samosa sheet. Repeat this step for all samosas.
- Heat oil in a kadai. Once oil gets heated add samosa one by one do not overcrowd. Cook samosa on low flame only. Cook until outer crust becomes golden brown and crisp. Once done remove it on a kitchen towel. Serve hot with ketchup.
- Increase or decrease the spices for filling according to your taste.
- Samosas should be sealed properly or else the filling may come out when fried.
- Samosas should be fried on low flame only.
- If you are health conscious, instead of deep fry you can even bake this.
Crispy out and soft in Spring Roll Samosa is ready to relish.
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