Above: Deep Frying Samosas. Don't get me wrong, these were very tasty...they just fell apart.
I discovered that I still had some Samosa seasoned ground beef left in the freezer, left over from the deep frying attempt. I also remembered that I had egg roll wrappers in the freezer. I did not feel like deep frying so I tried to think of another way to make Samosa's. Quite a few years ago, I made a healthier version of Crab Rangoons (cheese wantons)from a recipe on weightwatchers.com. I decided to use this technique to make very easy and delicious (and creamy) Samosa style snacks.
egg roll skins (find them near the tofu usually)
1/2 lb. ground beef
1 carrot- minced
1/2 med. onion- minced
1 container garden veggie- or regular- cream cheese
2 tsp. curry
1 tsp. tumeric
1/4 tsp. cayenne
1 Tbs. Siracha Hot Sauce
1/2 c. Ketchup
1/4 tsp. Apple Cider Vinegar
1/4 tsp. Cayenne
1/4 tsp. Paprika
1 tsp. Bragg Liquid Aminos or Soy Sauce
Brown the ground beef in a non-stick pan that is large enough to encourage good browning. Use medium-high heat. I have really learned the importance of good browning. Don't stir the meat too much, or chop it up while its browning. Browning=flavor. After the meat is browned add the minced veggies and seasonings. Let those briefly sauté. Turn off the heat and add the cream cheese.