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Quarantine Samosa and Spring Rolls Recipe and Preparation

Updated on July 10, 2020
Olumisin Tolulope Tinuoye profile image

A cafe owner, recipe collector, writer, and aspiring food blogger.

Samosa & Spring Rolls

Samosa is a crispy outer layered and vegetable-filled finger food that originated from Asia and spread through Africa and India in the 13th century. Aside from the tastiness of this snack, it is very easy to make and does not involve so much hassle. Samosa and spring rolls share the same texture but different shapes and fillings. The good thing is you can make both from the same dough or batter. Cooking is all about creativity and dynamics. As for me, I learned two ways of making samosa, namely:

Batter Method

Dough Method

But for the purpose of this article would like to share the batter method, because it is quick and easy. Why would anyone want to go a difficult and long route? When you can go a shorter and faster one and arrive at the same destination.


Ingredients for both samosa and spring rolls

  • 2 cups Flour, All purpose
  • 1 egg, medium sized
  • 1 teaspoon salt, iodized
  • 1 tablespoon sugar, granulated
  • 11/4 cups water, cold
  • 1 Litre vegetable oil, for frying
  • 1 bulb onions, medium sized
  • 500 grams minced meat
  • 250 grams sweetcorn
  • 250 grams green peas, organic
  • 2 strands spring onions, organic
  • 250 grams carbbage, organic
  • 1 seasoning cube
  • 1 tablespoon dark soy sauce
  • 2 table spoons sesame oil
  • 1 carrot, medium sized


Samosa is the Triangular shaped snack crispy on the outside, soft and chewy on the inside. It is healthy for children and adults alike and here is a quick way to prepare it.

Making of the Batter:

  • Put the flour in a clean bowl
  • Add the salt, sugar and mix all together
  • Add the cold water
  • Add the egg and mix till smooth, ensure no lumps. I usually mix with my hands, when smooth set aside.

Making of Samosa Wrappers

  • Get a frying pan on the gas stove
  • Make sure stove is on low heat
  • Dip a dry cloth in oil and use it to oil the pan, this is to ensure the batter can separate easily from the pan
  • Put a pastry brush in the batter
  • Brush the pan with the brush to the size of the pan
  • The sheet will start forming by solidifying and pulling from the edge of the pan and spread on a flat surface to cool, better not to pile the wrappers so it will not get stuck together.
  • Gently pulled the sheet from the pan and do these repeatedly till finish then cut into square shapes when wrapper cools. This concludes the making of the wrappers

Making of the filling

  • boil the minced meat in another pot add salt seasoning cube to taste
  • Wash and chop all vegetables
  • Put a frying pan on the stove on low heat to dry
  • Add the sesame oil
  • Add onions and fry for a while
  • Add the spring onions the carrots and the green peas fry all together
  • Add salt and seasoning cubes to taste
  • Add the dark soy sauce fry all together.
  • Finally, add the boiled minced meat and stir it all together. Then the filling is ready

Folding and Filling of Samosa

  • Cut the sheets into square shapes
  • Put the filling at the top square right corner
  • Fold from one angle to the other.

Frying of Samosa

  • Deep frying is required for the best result.
  • Put vegetable oil in a frying pan like 4 inches deep
  • once it's hot enough, put the folded samosa to fry till it's golden brown

Click thumbnail to view full-size


Making of Spring rolls

Like I earlier said, spring rolls and samosa share the same wrapper but different fillings. And one can get creative with the fillings, whatever works for you is fine.

To make the fillings for Spring rolls

Put a frying pan on low heat

Add the sesame oil

Add the chopped vegetables

Add seasoning cube and salt to taste

Add the dark soy sauce

stir well for 5 mins.

cut wrappers into a square shape

put a tablespoon full of the fillings

then fold as shown in the picture.

Frying of Spring rolls

Once done wrapping, fry on a medium heat pot of oil as in samosa till golden brown.

Cook Time

Prep time: 40 min
Cook time: 10 min
Ready in: 50 min
Yields: 10 samosas and 10 spring rolls

Worthy of note

Worthy of note is the fact that wrapped samosa or spring rolls can be stored in an airtight bag and kept in the freezer for at most a period of 6 weeks to be fried.

Hope you find it informative enough. I tried it out with my children and it was fun all the way. The good thing about it is the sense of accomplishment you feel when you look at the arrays of samosa and Springrolls on a platter in your kitchen and you thought yes! I actually made that from scratch to finish. Awesome!!!!

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 Olumisin Tolulope Abisola


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    • Olumisin Tolulope Tinuoye profile imageAUTHOR

      Olumisin Tolulope Abisola 

      12 months ago from Lagos Nigeria

      Yes, Sp Greaney, it was fun making it and more fun eating.

    • sangre profile image

      Sp Greaney 

      12 months ago from Ireland

      These look delicious. I've never made these from scratch. I usually buy the premade one. Must try doing this.


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