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.
Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone.
Fill about 1 tbsp of filling into the triangle and pressing it down with your finger.
Once you fill the cone, take the bottom left corner up towards the right side. Dip your finger in water and press to seal.
It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with more water.
Heat oil in a wok and drop the triangles in it. They are done when light golden brown.