Potato and Chicken Samosa & Spring Rolls

Originating from Asia, spring rolls have become popular worldwide for their versatility and delicious taste. With an Indian twist on the traditional Chinese chicken spring rolls and samosa, we present a filling that combines both cuisines into one flavourful filling. Using a blend of aromatic spices and herbs that can used in samosas or spring rolls, this recipe is shatteringly crisp on the outside with a juicy chicken and potato filling.

Yield:  18 - 20 servings

Prep time: 20 minutes

Cook time: 30 minutes

Total time: ~50 minutes

Ingredients

• 3 medium sized potatoes*

• 2 shallots sliced

• 1 cup cooked chicken shredded*

• 1 tablespoon oil**

• 4 cloves garlic crushed

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1 teaspoon chili powder

• 1 teaspoon onion powder

• 2 teaspoons salt

• 5 whole chilies chopped

• 15 - 20 spring roll wrappers

• 2 teaspoons flour (for sealing rolls)

• 1 tablespoon water (for sealing rolls)

Notes:

*Feel free to just use potatoes and chicken if you have just one in hand. If you have both, we recommend you try both.

**Use more oil for frying the spring rolls and samosa later. While traditional spring rolls are deep-fried for a crispy texture, you can bake them as a healthier alternative. To bake the spring rolls, preheat your oven to 375°F (190°C) and arrange the rolled spring rolls on a baking sheet lined with parchment paper. Lightly brush or spray the spring rolls with oil to help them brown and crisp up in the oven. Bake for 20-25 minutes, turning halfway through, until the spring rolls are golden brown and crispy.

How it all comes together: