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samosa eggroll

Samosa Egg Roll

A mashup of two of my favorite apps--samosas and egg rolls. 
Prep Time 20 mins
Cook Time 20 mins
folding 15 mins
Course Appetizer, Side Dish, Snack
Cuisine American, Chinese, Indian
Servings 25 egg rolls


  • 2 3/4 lbs peeled potatoes
  • 1 tablespoon canola oil
  • 2 Tbs butter
  • 1/8 teaspoon hing (asafetida)
  • 1 tablespoon amchur powder or sub lemon juice
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 3 tablespoons grated ginger
  • 2 cloves garlic, minced
  • 3 tablespoons canned minced green chilis if using fresh use less to taste
  • 1 cup frozen peas
  • 1 tablespoon garam masala
  • 1 tablespoon Kashmiri chili powder
  • 2 teaspoon ground coriander
  • salt
  • 1 18- oz Twin Dragon Asian Egg Roll Wrappers


  • Boil potatoes under fork tender.  Drain and crumble.
  • Sauté mustard seeds, cumin seeds and hing in butter and oil until fragrant (around a minute).  Add ginger, garlic and chilis and sauté another few minutes until the ginger is fragrant.  Add peas and the rest of the spices.  Sauté about 5 minutes until peas are cooked.   Carefully stir in the potatoes so as not to mash them. Let cool until safe to handle, about 5-10 minutes.
  • Heat about 2 inches of canola oil in a large, shallow pan to 350. Place a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper.
  • Place the wrapper so it like a diamond in front of you then fold each side towards the middle, brushing each edge with egg, and roll towards the top. Repeat until the filling is gone.
  • Fry until golden, flipping occasionally, drain on paper towel-lined plates.