Easy Beef Samosas with Spring Roll Wrappers are a quick appetizer or main course that is sure to satisfy! Make these beef samosas for game day or parties too!
What is a Samosa?
A Samosa is a traditional Indian hand pie that is made with either a vegetable filling or a meat and veggie filling. There are two types of Indian Samosas - Punjabi-style and Gujarati-style.
The difference between the two styles is mainly in the pastry that is used to wrap the filling. Punjabi-style Samosas are wrapped in a shortcrust pastry while Gujarati-style samosas are wrapped in a very fine pastry like filo.
Although Samosas have been around for centuries, they are currently more of a group of dishes than they are a specific recipe. They are made in India, of course, and have migrated to northern Africa, parts of central Asia, Israel, and beyond. Each region has made changes to the wrapper as well as the filling to fit their tastes and culture.
For the absolute BEST Samosas in the world, visit Dishoom at one of their eight UK locations. But when you can't travel to the UK, why not make your own?
I highly recommend the cookbook from this amazing restaurant! Dishoom: From Bombay with Love is an incredible book full of inspiring recipes and spectacular photography.
How to Make these Easy Beef Samosas with Spring Roll or Egg Roll Wrappers
Typically, Samosas are made with homemade dough. The type of dough depends on the type of samosa that you are making, as discussed above.
While cooking and baking from scratch allow you to control the ingredients, it is not always feasible. And why not take a shortcut if you have the opportunity in order to get dinner or appetizers on the table faster??
Even Mary Berry admits that she doesn't make her own puff pastry and filo!
Egg roll or spring roll wrappers are readily available in most stores just about worldwide. They are thicker than filo pastry but much thinner than the typical shortcrust used for Punjabi-style Samosas.
Spring roll wrappers are easy to work with, ready to use out of the package, freeze well, and crisp up beautifully whether they are fried or baked. Spring roll wrappers also have no flavor at all and are perfect with ANY filling, either sweet or savory.
The one thing that you want to make sure you do when using spring roll wrappers for these delicious little hand pies is to wrap them so that they stay closed and the filling doesn't come out while frying or baking.
Here is a step-by-step tutorial on the folding technique that works best. The 'glue' is vital but is easy to make. Just a little flour and water makes the perfect glue to seal these easy beef samosas with spring roll wrappers!
Cooking Methods
I have fried the Beef Samosas in this recipe since this is the usual cooking method for traditional Indian Samosas.
Vegetable or peanut oil are the preferred oils for frying samosas. They both have a high smoke point, making them perfect for frying without burning or smoking and setting off your fire alarm!
Vegetable oil doesn't impart any flavor at all. Peanut oil does impart a little bit of a nutty flavor, which is a great accompaniment to the filling in these Indian Samosas!
Alternate Cooking Methods
This recipe has also been tested in the air fryer and baked in the oven. Both methods worked well. The baking temperature for the baked and air-fried samosas was 350 degrees F. They baked for about 18 minutes in the oven and about 10 minutes in the air fryer.
I found that Samosas that are cooked in the air fryer were more likely to split if they were very full of filling. If you plan to air fry them, just make sure not to overfill them.
Variations for this Recipe
The beef filling in these delicious little meat hand pies is seasoned perfectly with garam masala, cumin, ginger, garlic, turmeric, pepper, and chili powder.
You can change the level of heat from the chilis and the chili powder if you prefer not heat or super high heat.
I have found that serrano chilis and Kashmiri chili powder offer the perfect level of spice for most people. They aren't too hot for people that don't like spice but they definitely leave a warm feeling after eating them!
You could leave both of these ingredients out if you prefer to reduce the spice level or change them out for other ingredients if you prefer.
Alternate Fillings
- Try going vegan with these Samosas and replace the meat with potatoes. Sweet potatoes or white potatoes that hold their shape would be best. Potato Samosas are very common in India!
- Lend a bit of Mexican flare by adding black beans and chicken in place of the meat, use jalapenos and replace the garam masala and cinnamon with an equal amount of taco seasoning.
- Make Shepherd's Pie inspired samosas by using lamb instead of ground beef.
- Change out the vegetables with whatever you have on hand. Peas are very common in samosas but I left them out because of picky eaters in my house. Use what you have on hand! Just make sure to chop the veges small!
Try some of my other Middle Eastern recipes!
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Easy Beef Samosas with Spring Roll Wrappers
Equipment
- Frying Pan/Skillet
- Knife
- Tongs
- Pastry Brush
Ingredients
- 1-2 packages Spring Roll Wrappers, square (about 30 wrappers)
- 2 teaspoon Flour
- Vegetable Oil for frying
For the Filling
- 140 grams carrot, peeled and finely chopped (2 meium)
- 175 grams red onion, finely chopped (½ large onion)
- 2 small serrano chilis
- 2 tablespoon olive oil
- ½ teaspoon cumin seeds
- 2 cloves garlic, mashed
- 3 grams ginger paste
- ½ teaspoon kashmiri chili powder
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 pound lean ground beef
- 1 tablespoon lime juice
- 1 ½ teaspoon garam masala
- ½ teaspoon ground cinnamon
Instructions
- Heat the olive oil over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds. Turn down the heat and add the carrots and onions and cook for 5 minutes, until softened but not browned.
- Add the chilis, garlic, and ginger paste. Stir to combine and cook for about 3 minutes. Stir in the chili powder, cumin, turmeric, pepper, and salt and saute for 2 to 3 minutes.
- Add the ground beef and cook until it is no longer pink. Break up the meat as it cooks into very small pieces.
- Turn down the heat, add the lime juice, cover and simmer for 10 to 15 minutes.
- Add the garam masala and cinnamon, stir in, and then immediately remove from heat. Place in a bowl and cool until no longer hot or warm.
- When you are ready to make the samosas, mix the flour with a little water to make a paste. I use about 1 ½ tablespoon water.
- Place about 1 tablespoon of the meat mixture on one of the wrappers as shown in the photos. Fold over the corner of the wrapper. Flip the wrapper over in half. Apply a small amount of the flour paste to the triangle that is extended. Fold the triangle over the meat filling. Use your finger to press the mixture into the triangle if it has fallen out. Fold the triangle over. Apply the paste to the triangle of pastry that is extended. Fold over the meat-filled triangle and seal well. Follow the detailed photo above.
- Repeat this process with all of the wrappers.
- Heat vegetable oil in a heavy-bottomed saucepan until it reaches 350 degrees F. Using tongs to avoid burns, place the triangles in the hot oil and fry for 2 to 3 minutes per side, until golden brown. Remove from oil and drain on a paper towel-lined plate.
Cheree Hull says
Hubs has a co-worker who occasionally makes these (and other traditional dishes from her country) and they're sooo yummy! We're definitely going to give these a go. Maybe for Superbowl? Thx!
Tanya Ott says
I hope you enjoy them! The spices in the filling are just amazing!