Tested Recipe with Slight Adjustment Adapted from https://hot-thai-kitchen.com
Ingredients: (makes 11 pieces)
260g yellow-flesh sweet potato (peeled and small diced)
1½ tbsp cooking oil
½ cup small diced onion
A pinch of salt
1 ½ tsp curry powder
200g ground chicken (coarsely chopped)
1 tbsp light soy sauce
1 tsp fish sauce
1 ½ tsp sugar
¼ tsp ground white pepper
¼ cup finely chopped cilantro stems
11 sheets of 8 1/2-inch spring roll wrappers
1 egg (beaten well)
Adequate cooking oil for deep-frying
- Steam sweet potato for 10 minutes just until a fork can go through with no resistance, but the pieces should still maintain their shape.
- For the filling:
- In a skillet, heat cooking oil over medium heat. Add onion, season with a pinch of salt, and sauté until the onion is translucent and starts to brown slightly. Add curry powder and stir for about 15 seconds. Add chicken and toss just until there are no big clumps. Add sweet potato, light soy sauce, fish sauce, sugar and white pepper. Toss the filling constantly over medium heat until there is no more liquid pooling at the bottom of the pan, and the potato has broken down enough that it allows the filling to be creamy and hold together better, about 5 minutes. Stir in cilantro stems and remove from heat. Taste and adjust seasoning with more salt as needed. Let cool to room temperature before wrapping.
- To wrap:
- Cut the 8 ½-inch spring roll wrappers into 2 equal strips, and place 3 tbsp of filling at the end of the strip. Wrap each piece into a triangle, sealing the end with the beaten egg. Wrap it again into a triangle with another piece of wrapper and seal the end. Repeat the process for the remaining ingredients.
- To fry:
- Heat up adequate cooking oil for deep-frying. Deep fry the samosa over medium heat on batches until golden brown. Drain on paper towel to absorb excessive oil, and let cool slightly before serving.
- Serve with Thai sweet chili sauce.