Samosa Spring Rolls

Crisp spring rolls filled with warmly spiced potato and peas inspired by samosas.

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Using spring-roll wrappers makes a lighter, elongated shell around the familiar cumin-spiced potato filling.

Ingredients

• 12 spring-roll wrappers
• 500 g potatoes, peeled and cubed
• 150 g frozen peas
• 1 tsp cumin seeds
• 1 tsp garam masala
• 0.5 tsp ground turmeric
• 0.5 tsp chilli powder
• 2 tbsp coriander, chopped
• 1 tbsp lemon juice
• 2 tbsp flour mixed with water
• oil for frying or brushing
• salt

Step-by-step method

1. Boil the potatoes in salted water for 12–15 minutes until tender, drain well and crush roughly rather than making a smooth mash.
2. Heat 1 tablespoon oil in a pan, toast cumin seeds for 30 seconds, then add peas, garam masala, turmeric and chilli powder.
3. Add the potato, season with salt and cook for 2 minutes; turn off the heat and mix in coriander and lemon juice, then cool completely.
4. Place a wrapper like a diamond, add a narrow line of filling near the bottom, fold in the sides and roll tightly, sealing the edge with flour paste.
5. For frying, heat oil to about 175°C and fry in batches for 3–4 minutes until evenly golden; alternatively brush with oil and bake at 210°C until crisp.
6. Drain fried rolls on a rack or kitchen paper and allow them to cool for 3 minutes.
7. Serve hot with mint chutney or tamarind sauce.