1 lb. ground beef 2 tsp. red pepper powder 1 c. cabbage( chopped) 1 tsp. ginger( powder) 1 tsp. coriander powder 3 cloves garlic (minced) 2 tsp. cumin powder salt to taste Oil as needed for deep frying.
Shell or Pastry: 1 pkg. egg roll skin or wrapper (large size) egg-roll skins are sold in all grocery stores and are used as pastries to make Chinese egg-rolls)
Brown the meat in a saucepan and then add the rest of the ingredients mentioned in the items for stuffing. Simmer the mixture for about 20 minutes or until well done. Cut the large egg-roll into 4 equal pieces. Take i strip and make a triangular pocket by folding diagonally. Stuff them with the meat filling and seal them carefully by moistening the edges with water. Deep fry in oil until golden brown.
Note: instead of using ready made egg-roll skins you may make your own pastry as mentioned in "vegetable samosass"