|I enhanced the mushroom flavor with some luxurious truffle salt.|
I fried up six of these for lunch -- just for me. Since the recipe makes a lot, I folded all of the other samosas, put them on a plate in the fridge, and fried them up for dinner. If possible, these really must be eaten right out of the fryer. These would be perfect for a dinner party, or any occasion where hors d'oeuvres are needed -- such one of the last lazy afternoons of summer.
Ready to use spring roll wrappers.
1 1/2 cups mushrooms, diced
1/2 red onion, diced
1 Tbs olive oil
1 tsp curry powder
Ground Salt and pepper to taste.
Sautee the mushrooms, onions and olive oil in a pan until soft -- sprinkle with curry powder, salt, and pepper.
Cut the spring roll wrappers into 3 inch wide rectangles (I cut each of mine in half the long way). Cover it with a damp cloth while working with it so it doesn’t dry out.