Spring rolls
Streight- to -the- point recipe series
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Streight- to -the- point recipe series 〰️
I personally find those endless recipe blog posts overwhelming , you know, the ones where you scroll forever just to find the ingredients.
So I decided to start a series of recipes on this blog that go straight to the point.
Enjoy cooking, guys!
These spring rolls are another freezer staple in my house. I fill them with potatoes, peas, curry, and paprika, then freeze them raw so I always have something ready to bake straight from frozen on a busy night.
I also use this recipe often for lunch boxes, and to teach at school to the children. Not only are they delicious, but so easy to make!
Ingredients
(makes about 15-20 rolls)
1 pack of samosa dough sheets
4 potatoes
1 small bowl frozen peas
2 tsp curry powder
1 tsp paprika
1.5 tsp salt
Sunflower oil (for sealing and brushing)
Directions
Boil the potatoes until tender, then peel and mash them.
Mix in the frozen peas, curry powder, paprika, and salt until well combined.
Spoon the filling onto each samosa dough sheet and roll, sealing the edges with a little oil.
Brush the rolls with oil.
Bake at 190°C for about 15 minutes, or air-fry for about 15 minutes (air fryer gives the best result).
Storage: Once cooked, keep in a container in the fridge for up to 4 days. Freeze raw for up to 4 months.
