1 1/2 lb extra-lean beef, ground
1/2 t cumin seed
2 T green onion, chopped
1 dash garlic powder
1 dash seasoned salt
1 dash black pepper
1/4 c all-purpose flour
2 t water
1 package 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. With a pastry brush, brush all 4 edges of skin with flour and water mixture. Place about 1 tablespoon of meat mixture just above center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
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 remaining samusas, frying 3 or 4 at a time.