• 1 Pack Large Egg Roll Wrappers

Filling

• 6 Oz Lean Beef Or Lamb -- finely ground
• 1 Medium Cooked Potato -- diced
• 1/4 Cup Green Peas -- cooked
• 1 Medium Onion -- grated
• 1 Clove Garlic -- crushed
• 1/2 Inch Piece Fresh Ginger -- grated
• 2 Teaspoons Curry Powder
• 1/2 Tsp Chilli Powder
• 1/4 Tsp Turmeric
• 1 Tsp Salt
• 1/4 Tsp Black Pepper
• 2 Tbsp Butter
• 1 Tbsp Lemon Juice
• 1 Tbsp Fresh Coriander, Chopped -- or mint

Cover the egg roll wrappers with a damp cloth until needed.
 
Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approximately 2 tablespoons of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and  herbs. Stir well and leave to cool.  Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the  whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.  Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with a fresh mint chutney.  Makes 36 samosas.

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