Tempeh samosa

Ingredients

• 15 sheetsspring roll wrappers
• 200 gminced beef
• 100 gtempeh
• ½onion
• 2spring onions
• 1egg white
• 1 packetSajiku rendang seasoning
• 1 litrecooking oil
• To tastechilli sauce

Instructions

1. 1

   Prepare the vegetables

   Finely chop the onion, slice the spring onions and grate the tempeh.

2. 2

   Cook the beef

   Stir-fry the onion and spring onions until fragrant. Add the minced beef and cook, stirring, until it changes colour.

3. 3

   Season the filling

   Add the grated tempeh and rendang seasoning, then stir-fry until cooked.

4. 4

   Fill and fry

   Place some of the filling on each spring roll wrapper and fold it into a triangle. Seal the edge with egg white, then fry until cooked. Serve with chilli sauce.

What are tempeh samosas?

Samosas are crisp, folded pastries associated with South Asian cooking, commonly filled with savoury ingredients and spices. This version combines minced beef with tempeh and rendang seasoning for a filling with a distinctly Indonesian flavour.

Spring roll wrappers make a thin, crunchy casing, while the egg white helps seal the triangular parcels before frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 7g protein, 14g carbs, 12g fat.

The wrappers supply most of the carbohydrates, while the beef and tempeh contribute protein; frying oil adds fat, and the seasoning and chilli sauce can contribute sodium. Serve a few samosas with vegetables or salad to balance the plate.

Building the filling

Onion and spring onion: stir-frying them first releases their aroma and gives the filling a savoury base.

Tempeh and beef: grating the tempeh helps it mix through the mince, so each parcel gets both ingredients. Cook the beef until it changes colour before adding the tempeh and seasoning.

Folding and sealing

Filling amount: use enough to make a satisfying parcel, but leave room to fold the wrapper without forcing the edges apart.

Seal: brush or dab egg white along the edge and press it closed. A secure seam helps keep the filling inside during frying.

Getting the texture right

The wrappers should turn crisp and golden as they fry; the filling should be cooked through. Avoid overfilling, which can make the parcels awkward to fold and more likely to split.

The method does not specify a frying temperature or time, so watch the samosas closely and adjust the heat if the wrappers colour too quickly.

Choosing the seasoning

Rendang seasoning: the packet seasoning provides the main spice character of this filling. Stir it in with the tempeh so it is distributed through the mixture.

Chilli sauce: serve it alongside the fried samosas for dipping, adding as much as you like.

Serving the samosas

Serve them freshly fried while the wrappers are crisp, with chilli sauce on the side. They can be offered as a snack or as part of a lunch spread.

For a more rounded plate, pair them with a fresh salad or vegetables; these add freshness alongside the rich fried pastry and savoury filling.

Recipe notes & tips

• Grate the tempeh finely so it combines evenly with the minced beef.
• Let the filling stop steaming before folding the wrappers, so they are easier to handle.
• Keep unused wrappers covered while you fold the samosas so they do not dry out.
• Press the wrapper edges firmly together after applying egg white.
• Fry in batches if needed so you can turn and monitor the parcels easily.

Variations

• More tempeh: increase the tempeh and reduce the beef for a more tempeh-forward filling.
• Vegetable addition: mix finely chopped cooked vegetables into the filling.
• Extra heat: serve with a hotter chilli sauce.
• Different dipping sauce: offer a mild sauce alongside the chilli sauce.
• Smaller parcels: use less filling in each wrapper for bite-sized samosas.

Common mistakes to avoid

• Overfilling: the wrapper may tear or refuse to seal, so use a modest amount of filling.
• Loose seams: filling can escape during frying; press the egg-white-sealed edges firmly together.
• Dry wrappers: they can crack when folded, so keep the unused sheets covered.
• Unwatched frying: wrappers can brown quickly, so stay nearby and turn them as needed.
• Filling too hot: it can make the wrappers harder to handle, so allow it to cool briefly before folding.

How to store

Keep leftover samosas in a covered container in the fridge and eat within 2 days. Reheat in an oven or air fryer until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions