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Heat the pan with oil then sautés garlic and onions until translucent and aromatic. Add the crumbled tofu. Continue stir-frying until tofu become slightly browned. Season with salt and ground black pepper.
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Toss in the cabbage and green chilis and give a quick stir then add all the spices at once. Let it cook for 2 to 3 minutes at medium to high heat.
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Add wonsoy and kinchay leaves, squash, carrots and potatoes. Stir until well mixed. Set aside the filling.
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Get a piece of square lumpia wrapper and cut into vertical sheet (3-inch wide and 8.5 inches long). In a clean working surface, lay a sheet of cut lumpia wrapper in a vertical position and put a filling on one-side (bottom) portion of the wrapper then cover the filling with other side of wrapper creating a triangle shape. Continue folding up then seal the edges with little amount of water. Set aside.
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Heat up sauce pot and bring all the ingredients for the sauce to a boil and continue cooking for 3-5 minutes then remove from heat. Cool and set aside.
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In a hot oil, deep fry the samosas until golden brown. Strain or place fried samosas on paper towel to remove any excess oil.
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Serve hot with spicy tamarind sauce.