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+ servings

Samosa Egg Rolls

Sue Lau
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Course Appetizer
Cuisine Indian
Servings 20


  • 2 pounds russet potatoes (peeled and diced)
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 cup frozen peas (thawed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon mustard seed
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon amchur powder
  • 1/2 teaspoon black pepper
  • salt to taste
  • pinch asafoetida
  • cooking oil (as needed)
  • 1 20-count package egg roll wrappers
  • chutneys of choice


  • Cook diced potatoes in boiling salted water until fork tender, 10-12 minutes.
  • Drain and mash.
  • Heat oil in a large skillet and saute onions until tender with thawed peas and seasonings.
  • Stir in mashed potatoes and mix well.
  • Heat oil in a skillet about 1-2 inches deep to moderately hot, about 325F.
  • Place egg roll wrapper on a flat surface and dampen outside edges with water.
  • Place 1/4 cup filling in the lower center of wrap.
  • Fold outside edges towards the center then roll up like a cigar, wetting the last edge to form a seal.
  • Repeat with remaining rolls.
  • Fry rolls in hot oil for several minutes until browned and crisp on all sides. Turn the heat down if they blister and brown too quickly.
  • Drain egg rolls on paper toweling.
  • Serve with chutneys or dips of choice. Examples include hot onion chutney, tamarind chutney, coconut chutney, tomato chutney or coriander chutney. Use a sweet sour sauce if you can't get chutneys.


From the kitchen of palatablepastime.com
Keyword finger foods
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