Description
An addictive starter of chicken curry, mushrooms and green onions wrapped in an egg roll wrapper to form a triangle and fried until golden brown,
Ingredients
Scale
- 12-ounces boneless skinless chicken thighs (about 3), or 1 chicken breast if you prefer
- 1 bunch green onions, thinly sliced both green and white parts (3/4 cup)
- 1–1/2 cup mushrooms, minced (about 6 ounces)
- 2 teaspoons vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 teaspoons – 1 tablespoon Madras curry powder (to taste)
- 1 teaspoon lime zest
- 2 teaspoons fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package egg roll wrappers
- Canola or vegetable oil to fry
Dipping Sauce
- 1/2 cup rice vinegar
- 1/4 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Chop green onions and mince mushrooms. Peel and mince garlic and ginger and set aside.
- Cut chicken into small pieces of about 1/4”.
- Heat wok or large frying pan over medium high heat, add chicken and stir fry for 1-2 minutes until meat is not longer pink.
- Stir in garlic, ginger, 2 teaspoons curry powder, lime zest and juice and cook for 2 minutes.
- Add green onions and mushrooms and cook until the mushrooms have released their liquid and are dark.
- Add the salt and pepper and check for taste. Stir in the remaining curry powder as desire.
- Remove the pan from the heat and drain any excess liquid. Let cool for 5 minutes while you set up a folding station.
- Cut the egg roll wrappers in half so you have long rectangles.
- With you finger, paint with water across the top of a store edge, down the long edge of one side and halfway down the long edge of the other side.
- Place a scant tablespoon of filling in the bottom corner of the wrapper.
- Fold the opposite corner up over the filling to enclose it. The water will act as glue to seal the wrapper.
- Flip the triangle filled corner up and then fold it over the last flap of wrapper to form a triangle-shaped bundle.
- Repeat with remaining filling and wrappers.
- Heat 2” of oil in a heavy deep pan to 350° F.
- Fry the samosas in the oil until golden brown (4-5 at a time). Remove to a paper-towel lined platter to soak up any excess oil as they cool slightly.
- Serve warm with dipping sauce or sweet chili sauce.
Notes
The lime juice and zest brighten the curry. It makes the filling taste fresh. Use a thermometer to measure the temperature of the oil. When the samosas are fried at the correct tmepature, they do not get greasy, just crisp. Draining on a paper towel lined platter will soak up any excess oil.