Nigerian Springroll and samosa are popularly known as ‘small chops’, Any Naija party without small chops is nearly incomplete. They are usually served as starters before the main food, trust Nigerians now; we love food, hehehe. So today, let’s make samosa and springroll.

Let’s start with the springroll

THINGS WE WILL NEED FOR SPRINGROLL

For the wrapper:

  • 2 cups of all-purpose Flour
  • Pinch of salt
  • Vegetable oil
  • Water
  • Paper towel
  • Kitchen brush
  • Non-stick pan

For the Filling:

  • Carrot
  • Red Pepper (Tatashe)
  • Green pepper
  • Red hot pepper( Atarugu, [optional])
  • Garlic
  • Ginger
  • Vegetable oil ( 1 tablespoon)
  • Maggi cubes
  • Cabbage
  • Curry
  • Thyme

PREPARATION

For the Wrapper:

  • In a bowl, add 2 cups of flour, 1 tablespoon of vegetable oil, pinch of salt, water then whisk well and break any lump. The mixture should be watery like that of pancake.

  • In another bowl, mix water and ½ tablespoon of vegetable oil and set aside
  • Pour some flour on a large try and set aside
  • Place a non-stick pan on low heat and clean the pan with the paper towel using the water and oil mixture.

  • Spread the batter with the kitchen brush and  make an oval shape ( it should not be too thick or thin)

  • Allow to heat for 20 seconds, drop the pan down; allow to cool for 30 seconds then remove with your hands and place on tray with Flour

  • Clean the pan with the paper towel and the water and oil mixture after each wrapper you make to cool down the temperature of the pan
  • Repeat this process until the batter is finished.

For the filling:

Before you start making the filling, slice all the vegetables into long, thin strips; grate the carrot with a hand grater. Mince the ginger and garlic.

  • Heat up 1 tablespoon of vegetable oil in a pan, then add minced garlic and ginger, Fry for 1 minute

  •  Add grated carrot, fry lightly for 30 seconds

  • Add red and green pepper then add the red hot pepper.Add 1 tablespoon of curry and thyme each, stir fry the vegetables

  • Add sliced onions, Cabbage and Maggi cubes then stir

  • Allow to steam for 1 minute then set aside

Rolling the springroll:

  • Whisk one egg

  • Lay the spring roll wrapper on a tray with the wide side facing you and add some filling, fold both edges and egg brush to bind it (the egg is used as a binding agent)

  • Roll the wrapper almost to the end and egg brush again, then roll to bind the end together

 

  • Repeat this for all wrappers and set aside for frying.

Oya! Let’s make the Samosa

THINGS WE WILL NEED FOR THE SAMOSA

All things used for the spring roll wrappers are the same for the samosa, so no need to type it again, my hand dey pain me, lol…

For the Filling:

  • Beef (minced)
  • Carrot
  • Onions
  • Red pepper (Tatashe)
  • Green pepper
  • Red hot pepper[ Atarugu {optional} ]
  • Garlic
  • Ginger
  • Curry
  • Thyme
  • Maggi cubes
  • Vegetable oil

Preparation:

For the wrapper:

Repeat the same process as for Samosa but this time around it should be long and straight. The only difference between Spring roll and Samosa wrappers is that, Spring roll wrappers are oval in shape and wider while Samosa wrappers are long and slimmer. Spread flour on a tray and place to avoid stickiness.

 

FOR THE FILLING:

Before you start making the filling, chop all the vegetables and mince the garlic, ginger and beef.

  • Heat up 1 tablespoon of vegetable oil and add minced garlic and ginger, fry for some seconds

  • Add minced beef and onions, fry lightly until golden brown, then add the red hot pepper, curry and thyme and stir.

  • Add chopped carrots and stir fry for 2 minutes, add red hot pepper then add red and green pepper

  • Add Maggi cubes, stir then set aside

 

FOLDING THE SAMOSA

  • Whisk one egg
  • Lay the Samosa wrapper on a tray, fold the edge from your right hand side almost to the middle forming a triangular shape

 

  • Hold the upper edge by your right hand side and fold to the other side opposite you and add the filling to the pocket formed from folding

  • Egg brush the part of the wrapper remaining and bind it behind

 

Heat up vegetable oil and fry the Samosas and Springolls and serve with peppered beef and other orisirisi for small chops. ENJOY

 

 

If you do not want to fry all the Samosa and Springrolls, sprinkle flour in a plastic container and place them inside, store in the fridge, You can also store the wrappers by spraying them with oil then place in a kitchen towel and refrigerate. I had fun making these, please do try them out and tell me how it went, thanks for stooping by, bye guys…

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