In a bowl mix together all stuffing ingredients.
Place a piece of the samosa patti on a flat, dry surface and place a portion of the filling at one pointed edge.
Mix refined flour with sufficient water to make a thick paste. Apply this on the spring roll sheets with a brush.
Heat sufficient oil in a kadai.
Slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Serve hot with green chatny or sauce
