Sambusa

I love to make Samosa's, Sambusa's or egg rolls as we call them here in the States. I found a very tasty version from Saudi Arabia.  It is easy to make and is often made during Ramadan.  I tried to make them with a dough recipe but found it too frustrating to make.  I even went to the kitchen gadget store to buy a samosa maker. The dough stuck to the gadget and created holes.  So, I decided to use egg roll wrappers instead.  They turned out very well.  Next time, I am going to try using a pie crust and see how that works out.  Anyway, the flavor is wonderful. 

 

Ingredients:

 

3 tsp vegetable oil

1 lb of ground meat

1 cup of chopped onions

Salt/pepper to taste

1 ½ tsp turmeric

1 cup of chopped Italian Parsley or ½ cup each parsley and cilantro

1 cup of chopped green onions

1 package of egg roll wrappers

Oil for frying

In a large non-stick pan or skillet brown the meat over medium heat until it is cooked through.  Next add the spices and saute for a couple of minutes. Then add the chopped onion. Sauté until the onion is translucent.  Take off the heat and add the chopped green onions and the parsley, mix well.  Set aside to cool.  Pull out the egg roll wrappers and place about a soup spoon in one of the corners and fold up like an envelope.  See directions below.  Place a medium to large pan on medium to high heat, add enough oil to deep fry the sambusa's.   When the oil is hot, put 3-4 egg rolls at a time in the pot. Fry until they are golden brown.  Serve with salad.  Enjoy!

 

How to Fold Egg Rolls

Lay the egg roll wrapper on the counter in front of you with one of the corners toward you. Think of the corners (from top to bottom and running clockwise) as north, east, south and west.

Imagine a line from west to east. Put some egg roll filling just below the line, making sure to leave enough room towards the edges, so that the egg roll can be folded.

Fold the south corner straight up, partially covering the filling. Bring in the west and east corners to the center. The fold for west and east should make the sides of the egg roll perpendicular to the bottom. Tuck the filling into the pocket you just created.

Brush butter on the north flap. Bring the north flap down over the pocket and seal it over.