# Chinese Samosas 咖哩角

Cuisine: chinese · Time: 150 minutes · Servings: 6

## Ingredients

- 500 g Ground Beef
- 500 g Potatoes (, diced)
- 3  Medium onions (, diced (300g))
- 1 ½ tbsp Curry Powder
- 1 tbsp Light soy sauce
- 1 ½ tsp Salt
- 1 tsp Sugar
- 2 tbsp Flour ( for making glue)
- 2 tbsp Water ( for making glue)
- 1 pkg Spring roll wrappers ((8.5” 20 sheets))
- 1 tsp Sugar ( for beef marinade)
- 1 tsp Light soy sauce ( for beef marinade)
- 1 tsp Cornstarch ( for beef marinade)
- 3 tbsp Oil  (for stir-frying filling)
- 600 ml Oil ( for deep-frying)

## Steps

1. Marinate beef with 1 tsp sugar, 1 tsp tight soy sauce and 1 tsp cornstarch.  Mix well and set aside
2. Dice potatoes into small pieces (approx. 4mm) and set aside
3. Dice onions into small pieces (approx. 4mm) and set aside
4. In a pan or wok, heat to medium high heat.  Add 1 tbsp oil, brown the beef and remove from heat. Leave the oil in the pan
5. Add onions and fry until just softens and remove from pan
6. Add 2 tbsp oil to the pan and add potatoes.  Fry until cooked
7. Add onions and beef back into the pan and mix
8. Make a well in the pan and add 1 ½ tbsp curry powder, 1 tbsp light soy sauce, 1 ½ tsp salt and 1 tsp sugar in the well, fry the sauces on its own for 10 seconds and mix well with the filling.  Turn off heat
9. Remove the filling from the pan and let cool.  Depending on your room temperature, this may take around 1 hour
10. Make the glue by combining 2 tbsp flour with 2 tbsp water.  You can also use a beaten egg
11. Cut the spring roll wrappers into 3 even strips per sheet using kitchen shears or knife.  Put the wrappers back in the package or under plastic wrap to prevent drying
12. When the filling has completely cooled you can start wrapping
13. Make a cone at one end of the wrapper, add approx. 18-20g of filling, fold the long end over the filling opening, tuck the end of the wrapper into an edge and seal with the glue mixture or egg
14. Repeat step 12 until all the filling and wrappers have been used
15. You can freeze them at this point if you are eating them at a later date
16. Heat oil to 165˚C or 325˚F.  Add Chinese samosas to the oil.  Do not overcrowd to prevent oil temperature from dropping too much
17. Fry until golden colour and remove from oil.  Approx 3-5 minutes
18. Rest on cooling rack for 5 minutes
19. If frying frozen Chinese samosas, do not thaw.  Fry at 165˚C or 325˚F for approx. 8 minutes or until golden colour.  Then let rest on cooling rack for 5 mintues
20. Serve

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Source: auntieemily — https://auntieemily.com/chinese-samosas/
Page: https://findfood.fun/vi/recipes/7355
Language: en (requested translation unavailable)