1 1/2 lb extra-lean beef, ground
1/2 t cumin seed
2 T green onion, chopped
1 ds garlic powder
1 ds seasoned salt
1 ds black pepper
1/4 c all-purpose flour
2 t water
1 pk square egg roll skins
1 c vegetable oil
1. In a large frying pan, mash ground beef with a fork. Add cumin,
green onion, garlic powder, seasoned salt, and black pepper and mix well.
2. Brown meat over medium heat. Drain off fat and set meat aside.
3. In a small bowl, combine flour and 2 teaspoons water and stir to
make a paste.
4. Place 1 egg roll skin on a flat surface. Cover remaining skins with
a slightly damp kitchen towel (not terry cloth) so they don't dry out.
Fill according to directions that follow recipe.
5. In a large frying pan, heat oil over .medium-high heat for 4 to 5
minutes. With tongs, carefully place 1 samusa in oil. Samusa should fry to golden brown in about 3 minutes. If it takes longer than this, increase the temperature of the oil. Remove from oil with slotted spoon and drain on paper towels. Repeat with re- maining samusas, frying 3 or 4 at a time.
HOW TO FILL SAMUSAS
1. With a pastry brush, brush all 4 edges of skin with flour and water
mixture.
2. Place about 1 tablespoon of meat mix- ture just above center of skin.
3. Fold skin in half over filling to form a triangle and press edges
together to seal.
4. Repeat with remaining skins.
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