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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Had this for the first time in Seychelles. Got the recipe off a blog called Random Recipe . For those of you who can't stand tuna...replace it with mince...beef/lamb/chicken... Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
3 tbsp coriander, finely chopped |
2 tsp curry powder |
1/4 tsp turmeric |
3 cans tuna, drained |
16-20 spring roll sheets |
Directions:
1. In a skillet, heat oil over medium heat. Cook onions until transparent. Add in garlic and half of the coriander, cook until fragrant, about 1 min. Mix in curry powder and turmeric. Season with salt and pepper.
2. Remove from heat. Mix together cooked onions with tuna and add the remaining coriander.
3. Transfer filling to a bowl.
4. Cut spring rolls sheets into thirds (4cm x 20cm). Wrap the spring roll sheets with a damp towel for several minutes or until humid enough to handle it.
5. In a small bowl, add flour and enough cold water to reach a glue texture.
6. Use two spring roll sheets. Fold one corner and bring it to the opposite side of the strip. See Photo
7. Take the other corner and bring it on the opposite side of the strip to form a pocket. See Photo
8. Stuff the pocket with a teaspoonful of filling. See Photo
9. Apply flour mix on the strip end. See Photo
10. Fold it to form a triangle.
11. In a pot, heat vegetable oil for deep-frying. Fry samosas until golden brown, about 2 mins.
12. Remove excess oil with a paper towel. Serve hot!
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