Roast Pepper and Cheddar Samosa
Show Nutrition Info
Amount Per Serving
- Fat 20.2 g
- Cholesterol 35.3 mg
- Sodium 270.7 mg
For the filling
- 2Red pepper
- 1 tbspOil
- 200 gGrated D’Lecta natural cheddar cheese
- 6Spring roll sheets
- 2cups Oil(For frying)
- Salt to taste
- A pinch Pepper
- 1 tbspChopped Spring onion greens
Preheat an oven at 200°C. Rub the red pepper with 1 tsp oil and roast it in the oven for 15-20 minutes until charred all over.
Put the roasted pepper in a zip lock bag and let it cool.
Once cooled, remove the skin and chop.
Mix the chopped roasted pepper with the cheddar cheese, spring onions, salt and pepper.
Take the spring roll sheets, cut into half lengthwise.
Take a spoonful of mixture and put it at the bottom of each sheet.
Pick up one corner of the sheet and fold it over the filling so that it covers it fully.
Now keep folding the spring roll sheet over the filling in triangle until the whole sheet is used up.
Repeat with the remaining spring roll sheets.
Heat oil in a kadai or a wok.
Deep fry the samosas until golden and crisp and serve hot.