Thai Samosa Recipe
Deep fried rice paper rolls stuffed with taro root, red yam and pumpkin. Served with sweet and sour sauce. Vegetarian.
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Ingredients
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Filling
Samosa Rolls
Sweet and Sour Sauce
Frying
Method
Prepare the Filling
- 1
Cook the Taro Root, Red Yam, and Pumpkin
Peel and chop the taro root, red yam, and pumpkin into cubes. Boil them in salted water until tender, about 15 minutes. Drain and let cool.
- 2
Mash the Vegetables
Once cooled, mash the cooked taro root, red yam, and pumpkin together in a bowl until smooth.
- 3
Season the Filling
Add vegetable oil, salt, black pepper, coriander powder, and cumin powder to the mashed mixture. Mix well to combine.
Assemble the Samosas
- 4
Prepare Rice Paper Sheets
In a shallow dish, pour water. Dip each rice paper sheet into the water for about 10 seconds until soft.
- 5
Fill the Rolls
Place a rice paper sheet on a clean surface. Add 2 tablespoons of the filling in the center, fold the sides over, and roll tightly to enclose the filling. Repeat with remaining sheets and filling.
Prepare the Sweet and Sour Sauce
- 6
- 7
Thicken the Sauce
In a small bowl, mix cornstarch with 2 tablespoons of water. Add this mixture to the saucepan and stir until the sauce thickens. Remove from heat and let cool.
Fry the Samosas
- 8
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot.
- 9
Fry the Samosas
Carefully add the prepared samosas to the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.
- 10
Drain and Serve
Remove the fried samosas and drain on paper towels. Serve hot with the sweet and sour sauce.
