Samosa and Spring Roll: The Ultimate Nigerian Guide (Recipe, Differences, and Expert Tips)

Author: Chef Badmus Dayo, KoboKitchen | Difficulty: Beginner to Intermediate | Total Time: Approximately 2 hours (including cooling) | Last Updated: February 2026

Prep Time: 45 minutes | Cook Time: 30 minutes | Yield: 40 to 50 pieces

No Nigerian party is complete without a platter of Nigerian small chops, and the undisputed stars are always the crispy samosas and spring rolls. Growing up in Kwara State, grabbing one of each (or maybe five of each) was the first thing I did at any birthday, wedding, or owambe celebration. My mother would always position herself near the small chops table, partly to monitor how many I was eating and partly because she loved them just as much.

But what is really the difference between these two beloved party snacks? They are both crispy, savoury, and perfect for dipping. And most importantly, how can you make them perfectly at home to impress your guests?

In this ultimate guide, we will break down everything you need to know about these essential Nigerian party foods. As someone who has folded hundreds of these for parties, from my student days at Kwara State Polytechnic to catering for family naming ceremonies and weddings, I am going to share my secrets. We will cover the key differences, provide a foolproof recipe popular in Nigeria, and answer every question you have ever had about these beloved snacks.

Samosa vs. Spring Roll: The Main Differences Explained

Let me settle the debate once and for all. While both are fried pastries commonly served at Nigerian celebrations, they are completely different. The quickest way to look like a pro at any owambe gathering is to know the main differences.

According to information from several Nigerian food experts, including techniques demonstrated on Chef Lola's Kitchen, the distinctions are clear and consistent across authentic recipes.

Quick Comparison Table

Feature	Samosa	Spring Roll
Shape	Triangular or Cone	Cylindrical or Tube
Origin	Middle East, Central Asia, India	East Asia, Southeast Asia (China)
Wrapper	Thicker, pastry-like dough (Samosa wrap)	Thinner, paper-like wrapper (Spring roll sheet)
Typical Nigerian Filling	Spiced minced meat, potatoes, peas	Shredded cabbage, carrots, minced meat
Texture	Crunchy, slightly chewy, flaky	Light, thin, super crispy
Cooking Method	Deep fried or baked	Deep fried

Here is something I learned the hard way during my early cooking experiments: these differences matter when you are planning quantities for a party. Spring rolls feel lighter, so guests tend to eat more of them. Samosas are more filling because of the thicker pastry and potato content. For a party of 50 people, I typically prepare 100 spring rolls but only 75 samosas.

Estimated Nutritional Information (Per Piece)

Based on nutrition data from food databases and recipes similar to those found on Yummy Medley, here are approximate values assuming standard deep frying with about 10 percent oil retention:

Nutrient	Samosa (1 piece)	Spring Roll (1 piece)
Calories	150 to 180 kcal	80 to 120 kcal
Protein	5 to 7g	3 to 5g
Carbohydrates	12 to 15g	8 to 10g
Fat	8 to 12g	5 to 8g

Note: Values are approximate and vary based on filling ingredients, wrapper brand, and frying technique.

All About the Samosa

Why Is It Called a Samosa? What Is Its Origin?

The samosa is not originally from Nigeria, but we have adopted it as one of our own. Its journey is fascinating. According to culinary historians, the snack is believed to have originated from the Middle East, with its name tracing back to the Persian word "sanbosag." It travelled through India, where it became incredibly popular with various regional fillings, and eventually made its way to West Africa through trade routes and migration patterns.

What makes the Nigerian version unique is our bold use of curry powder and scotch bonnet peppers (ata rodo). When I first started making samosas during my polytechnic days, I used the standard Indian recipe I found in a cookbook. It was good, but it did not feel like home. The moment I added ata rodo and increased the curry powder, everything changed. That warmth and heat is what defines Nigerian samosas and sets them apart from versions found elsewhere in the world.

What Is Another Name for Samosa?

You will often hear it called sambusa or sambousek, especially in the Horn of Africa and the Middle East. In Northern Nigeria, some people also call it "sanbusa," showing the direct influence of Arabic cuisine on our food culture. It is all part of the same delicious family of filled pastries that spans continents.

All About the Spring Roll

Why Is It Called a Spring Roll?

The spring roll has its roots in East Asia, specifically China. It gets its lovely name from the Spring Festival (Chinese New Year), where they were traditionally made with the fresh, new vegetables of the spring season. The original filling celebrated the first harvest of the year, making it a dish of renewal and prosperity.

As noted by food experts at All Nigerian Recipes, spring rolls are imported from Asian countries but they are now so popular in Nigeria that you would think they are originally from here.

What Are the Two Types of Spring Rolls?

This confuses a lot of people, and I understand why. The "spring roll" we love in Nigeria is the fried version.

However, there is also a fresh or summer roll (common in Vietnamese cuisine), which is not cooked at all. It uses a soft, translucent rice paper wrapper and is served cold, usually with a peanut dipping sauce. What we eat at Nigerian parties is always the crispy, deep fried version with a satisfying crunch.

Is Spring Roll Chinese or Filipino?

It definitely has Chinese origins. However, many countries have developed their own version over centuries of cultural exchange. The Filipino version, called Lumpia, is very similar to what we make in Nigeria and is also incredibly popular across Southeast Asia. According to food historians, it is a snack that has truly travelled the world and adapted to local tastes wherever it has landed.

The Ultimate Nigerian Samosa and Spring Roll Recipe

Now for the part you have been waiting for. Here is my step by step guide to making party worthy small chops. The secret lies in the fillings and the fold.

I learned the foundation of these recipes from my mother's kitchen in Kwara State, but I have refined them over 15 years of experimentation. The measurements I am sharing are what I have found work best for Nigerian taste preferences.

Ingredients You Will Need

For the Samosa Filling

• 500g minced beef (or chicken for a lighter option)
• 1 large onion, finely chopped
• 2 medium potatoes, boiled and diced into small cubes
• 1/2 cup green peas (frozen or canned work equally well)
• 2 tablespoons curry powder
• 1 teaspoon dried thyme
• 1 to 2 scotch bonnet peppers (ata rodo), minced (adjust to your heat tolerance)
• 2 cooking spoons vegetable oil
• Salt and seasoning cube to taste

For the Spring Roll Filling

Based on authentic West African techniques similar to those shared on Chef Lola's Kitchen, the Nigerian spring roll filling differs from traditional Asian versions:

• 1 small head of cabbage, finely shredded
• 2 large carrots, grated
• 1 large onion, finely chopped
• 250g minced chicken or beef (optional; can be made purely vegetable)
• 1 tablespoon light soy sauce
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 cooking spoon vegetable oil
• Salt and white pepper to taste

For Assembly

• 1 pack samosa wrappers (pastry sheets)
• 1 pack spring roll wrappers (sheets)
• Sealing Paste: 1/4 cup all purpose flour mixed with 1/4 cup water to form a smooth paste
• Vegetable oil for deep frying

You can find most of these ingredients at any Nigerian market. For tips on smart shopping and getting the best prices, check out our guide to smart shopping in Nigerian markets.

Step by Step: How to Make the Samosa Filling

Step 1: Prepare Your Aromatics

Heat the oil in a large pan over medium heat. Add your chopped onions and sauté until soft and translucent. You are not looking for browning here; you just want to release their natural sweetness. This takes about 3 to 4 minutes.

Step 2: Cook the Meat

Add the minced beef to the pan. Break it apart with your wooden spoon and cook until it is evenly browned. This is important: do not rush this step. Properly browned meat adds depth of flavour that under cooked meat simply cannot provide. As demonstrated in techniques from Veena Azmanov's kitchen, taking time with this step creates a more flavourful filling.

Step 3: Build the Flavour Base

Stir in the curry powder, thyme, minced pepper, salt, and seasoning cube. Let it cook for another 2 to 3 minutes until fragrant. You will notice the smell of the curry powder will deepen and become less "raw." This is how you know the flavours have bloomed. My mother calls this the "marriage point," where everything comes together beautifully.

Step 4: Add the Vegetables

Add the diced, boiled potatoes and green peas. Stir everything together and let it simmer for 5 minutes for the flavours to marry properly.

Step 5: Cool Completely

Taste and adjust seasoning if needed. Set the filling aside to cool down completely. This is a crucial step that many people skip. A hot filling will make your pastry soggy and difficult to fold.

Pro Tip: I spread my filling on a large tray and place it near a window or fan. This cools it down in about 20 minutes instead of an hour.

Step by Step: How to Fold a Perfect Samosa

This "cone and fill" method is the classic Nigerian technique. It is my favourite part of the entire process, and with practice, you can fold dozens in minutes.

1. Make the cone. Take one samosa sheet (they are usually long strips). Fold one corner over to form a triangle, then fold it over again to create a small, sharp cone with an opening at the top.
2. Seal the cone. Use your flour paste to seal the edge of the cone. Press firmly to ensure no gaps remain.
3. Fill it carefully. Spoon about 1 tablespoon of your cooled samosa filling into the cone. Do not overstuff it. I know it is tempting, but overstuffed samosas burst open during frying.
4. Seal the top. Dab more sealing paste on the remaining flap and fold it over the opening, pressing firmly to seal the samosa completely.
5. Set aside. Cover with a clean cloth while you fold the rest to prevent the wrappers from drying out.

Step by Step: How to Make the Spring Roll Filling

Here is an important note that many recipes get wrong: according to techniques demonstrated by experienced Nigerian cooks in video tutorials, the vegetables in Nigerian spring roll filling should be cooked until soft, not kept crunchy like in some Asian versions. This helps remove excess moisture and prevents the rolls from becoming soggy during frying.

Step 1: Start with Aromatics

Heat 1 cooking spoon of oil in a wok or large pan over high heat. Add the onion, garlic, and ginger. Stir fry for 30 seconds until fragrant. The high heat is important here; it prevents the vegetables from releasing too much water initially.

Step 2: Add Protein if Using

If you are including minced chicken or beef, add it now and cook until browned. As noted in the recipe from Chef Lola's Kitchen, using a wooden spoon to break the meat into tiny pieces ensures even distribution throughout your filling. Research from Yummy Medley confirms that Nigerian spring rolls tend to have some type of meat in them, unlike purely vegetable Asian versions.

Step 3: Add Vegetables

Add the shredded cabbage and carrots. Continue stir frying on medium to high heat for 5 to 7 minutes. Unlike some recipes that call for tender crisp vegetables, you want the vegetables to become soft and release their moisture. This is the authentic Nigerian technique, and it prevents your spring rolls from bursting during frying.

Step 4: Season

Stir in the soy sauce, salt, and white pepper. White pepper gives a cleaner taste that complements the Asian inspired flavours.

Step 5: Cool Completely

Transfer the filling to a wide plate or tray and allow it to cool completely. Any residual steam needs to escape before wrapping.

Step by Step: How to Roll a Perfect Spring Roll

This is the "envelope" fold technique that creates a tight, secure roll.

1. Position your wrapper. Place one spring roll sheet on your work surface in a diamond shape, with one corner pointing towards you.
2. Add the filling. Place about 2 tablespoons of the cooled filling near the bottom corner, leaving about 2 inches of space from the edge.
3. First fold. Fold the bottom corner up and over the filling, tucking it slightly under.
4. Side folds. Fold the left and right corners in towards the centre. It should now look like an open envelope.
5. Roll tightly. Roll the entire thing upwards towards the top corner. Keep it tight but do not squeeze out the filling.
6. Seal. When you have a small flap left at the top, brush it with the flour paste and complete the roll. The paste will seal it shut securely.

Important: Remember to keep both the rolled and unrolled sheets covered with a damp kitchen towel to prevent them from drying out, as recommended by experienced cooks at Chef Lola's Kitchen.

Frying: The Final Step to Crispy Perfection

Step 1: Heat Your Oil

Heat about 3 to 4 inches of vegetable oil in a deep pot or wok to about 180°C (350°F). If you do not have a thermometer, test it by dropping a small piece of wrapper into the oil. It should sizzle immediately and float to the top.

Step 2: Fry in Batches

Do not overcrowd the pan. This is the number one mistake home cooks make. Fry your samosas and spring rolls in small batches of 4 to 5 pieces at a time.

Step 3: Monitor the Colour

Fry for 5 to 7 minutes, turning occasionally, until they are a deep, beautiful golden brown and crispy all over. According to multiple Nigerian cooking tutorials, the exact browning level is a personal preference; some prefer a lighter golden colour while others like a deeper brown.

Step 4: Drain Properly

Remove with a slotted spoon and drain on a wire rack. This is one of my best kitchen discoveries: a wire rack keeps them crispy all around, while paper towels can make the bottom side soggy from trapped steam.

For more information on choosing the right cookware for frying, read our ultimate guide to cooking pots in Nigeria.

Pro Tips for Party Planners: Making and Storing in Advance

This is the real secret for stress free hosting. You should almost never make these on the day of the party. Trust me on this one. I learned this lesson after a disastrous naming ceremony where I was still frying spring rolls while guests were already eating jollof rice and party jollof was getting cold.

Making Ahead (Uncooked)

The best part about these snacks is that you can do all the hard work days or even weeks before your event. You can prepare both the samosas and spring rolls completely, up to the point of frying.

How to Freeze Properly

1. Place the folded, uncooked samosas and spring rolls in a single layer on a parchment lined baking sheet. Make sure they are not touching each other.
2. Freeze them for about 1 to 2 hours until they are solid. This step is crucial to prevent them from sticking together in storage.
3. Once frozen solid, transfer them into a freezer bag or airtight container. They will keep perfectly for up to 2 to 3 months.

Cooking from Frozen

There is no need to thaw them before frying. In fact, frying them from frozen often results in a crispier finish because the rapid temperature change creates more steam, which puffs up the pastry. Simply add the frozen snacks directly to your hot oil. You will need to add about 2 to 3 extra minutes to the cooking time. Your oil must be at the right temperature; if it is too cool, the frozen snacks will absorb too much oil as they thaw.

Reheating Cooked Leftovers

If you have leftovers, avoid the microwave at all costs. It will make them soggy and disappointing. The best way to bring them back to life is in an air fryer or conventional oven. A few minutes at 180°C (350°F) will make them hot and crispy again.

For more food storage tips, our guide to making food last longer covers everything you need to know.

Samosa Wrapper Substitute: Can You Use Spring Roll Sheets?

Yes, you absolutely can. It is a common shortcut that many Nigerian home cooks use, and I have done it countless times myself. In many traditional Nigerian recipes, the distinction is not always strictly observed, especially when you are in a hurry or cannot find the specific wrapper you need.

According to information from Veena Azmanov's recipe guide, using spring roll wrappers for samosas is a perfectly acceptable alternative. The taste will be great, but the texture will be different. Your samosa will have a lighter, shatteringly crisp skin (like a spring roll) instead of the classic flaky, slightly chewy pastry. It is all a matter of preference. I have done it many times when I have run out of samosa wrappers, and no one has ever complained at my parties.

However, I do not recommend going the other direction. Using samosa wrappers for spring rolls results in a heavy, doughy product that does not have the delicate crunch people expect from a proper spring roll.

The Perfect Nigerian Pepper Dipping Sauce

You cannot serve these plain. In Nigeria, small chops are almost always served with a peppery, slightly sweet chili sauce that complements the savoury filling perfectly. You can buy commercial versions, but making your own is easy and tastes significantly better.

Quick Nigerian Pepper Dip Recipe

Ingredients:

• 4 to 5 scotch bonnet peppers (ata rodo)
• 1 red bell pepper (tatase)
• Half an onion
• 1 seasoning cube
• Pinch of salt
• Splash of water

Instructions:

Blend all the peppers with the bell pepper, onion, and a splash of water until smooth. Pour into a small saucepan, add the seasoning cube and salt. Simmer for 10 minutes until it thickens slightly.

This is different from a sweet Thai chili sauce; this one is pure, flavourful heat with a savoury backbone. You can add a teaspoon of honey if you want a touch of sweetness, but traditional Nigerian small chops sauce tends to be more savoury than sweet.

For another refreshing party drink pairing, check out our homemade zobo drink recipe.

Get Creative: Filling and Wrapper Variations

Once you have mastered the basics, you can experiment freely. This recipe is just a starting point for your creativity.

Beyond the Beef: Other Filling Ideas

Chicken Suya Filling

For a truly unique Nigerian twist, try filling your samosas with shredded chicken that has been seasoned with suya pepper (yaji). The smoky, nutty spice blend creates an incredible fusion of Nigerian street food culture and traditional small chops that will have your guests asking for your secret.

Pure Vegetable Filling

For a delicious vegetarian option, you can use the spring roll filling recipe for your samosas. According to information from All Nigerian Recipes, you can use any combination of vegetables including green peas, carrots, and bell peppers. You can also add sweetcorn, mushrooms, or even seasoned lentils. This is a great way to create budget friendly options for students or anyone watching their food expenses. See our cheap Nigerian meals guide for more ideas.

Fish Filling

A simple filling of shredded, cooked mackerel mixed with onions, curry, and a touch of pepper is absolutely delicious in a spring roll. This was my go to during my student days when minced beef was beyond my budget, and it remains a favourite.

Corned Beef Filling

For a quick option, sautéed corned beef with onions, curry powder, and diced potatoes makes an excellent samosa filling. It is not traditional, but it is delicious and budget friendly for those times when you need to stretch your naira.

Making Your Own Wrappers (The Expert Move)

Feeling adventurous or cannot find wrappers in the store? You can make your own. While spring roll wrappers are very difficult to replicate at home (they require specialized equipment), samosa pastry is manageable with some patience.

Basic Homemade Samosa Pastry

According to traditional recipes like those from Veena Azmanov, the key to flaky samosa pastry is in rubbing the fat into the flour properly:

• 2 cups all purpose flour

• 4 tablespoons ghee or vegetable oil

• 1/2 teaspoon salt

• 1/2 cup warm water (approximately)

Mix the flour, salt, and add the melted ghee or oil. Rub it well into the flour until it resembles coarse breadcrumbs. Gradually add water until you have a stiff dough. Knead briefly (do not overwork it), rest for 30 minutes covered with a damp cloth, then roll out very thinly and cut into strips.

Starting a Small Chops Business in Nigeria

If you have mastered these recipes and receive constant compliments at parties, you might be considering turning your skills into a business. The small chops market in Nigeria is thriving, especially for events like:

• Naming ceremonies
• Weddings and engagement parties
• Birthday celebrations
• Corporate events
• Church programs

Key considerations for entrepreneurs:

• Start by taking orders from friends and family to build your reputation
• Calculate your costs carefully, including ingredients, packaging, and delivery
• Invest in proper freezer storage for advance preparation
• Consider partnering with event planners and caterers
• Build a social media presence showcasing your products

For more on Nigerian naming ceremony catering, see our guide on Nigerian naming ceremony food.

Help! My Samosas or Spring Rolls Went Wrong (Troubleshooting)

Do not worry; it happens to everyone, including experienced cooks like myself. Here are the most common problems and how to fix them based on years of trial and error.

Problem: "My Wrappers Tore While I Was Folding Them"

Solution: This usually happens for two reasons. Either your filling was too hot (the steam weakens the pastry), or the wrappers themselves dried out while you were working. Always keep the wrappers you are not using under a slightly damp cloth. Also, let your filling cool for at least 30 minutes before folding. According to tips from Chef Lola's Kitchen, keeping both rolled and unrolled sheets covered with a damp kitchen towel prevents drying.

Problem: "My Snacks Burst Open While Frying"

Solution: The culprit is usually a weak seal or overstuffing. Make sure you use a proper flour and water paste (not just water) and press the edges firmly. Also, be careful not to put too much filling in; leave enough room for a strong seal. The steam generated during frying needs somewhere to go, and a weak seal gives it an exit point.

Problem: "They Came Out Soggy and Oily, Not Crispy"

Solution: This is almost always an oil temperature issue. If your oil is not hot enough, the pastry absorbs it instead of instantly crisping. Or, you overcrowded the pan, which drastically lowers the oil temperature. Always fry in small batches and let the oil come back up to temperature between batches. You can also check out our frying pan guide for more tips on proper frying techniques.

Problem: "The Outside Is Burnt but the Inside Is Still Cold"

Solution: Your oil was too hot. Lower the heat and let it stabilize before adding your next batch. Also, if you are frying from frozen, you may need to lower the temperature slightly and fry for longer to ensure even cooking.

Problem: "My Spring Rolls Are Soggy Inside Even Though the Outside Is Crispy"

Solution: Your vegetable filling likely had too much moisture. Make sure to cook the vegetables until they release their water and become soft before cooling and wrapping. Some cooks also recommend draining the filling in a colander for a few minutes. According to techniques demonstrated by Nigerian cooks, the vegetables should go soft during cooking, which helps release excess moisture.

Frequently Asked Questions

Is Samosa a Junk Food?

It depends on how you define junk food. Because it is deep fried, it is high in calories and fat, so it is best enjoyed in moderation as part of a balanced diet. However, samosas contain nutritious ingredients like vegetables, protein, and complex carbohydrates from potatoes. Making them in an air fryer can reduce the fat content by up to 70 percent. For healthier Nigerian eating options, see our 7 day Nigerian food timetable for weight loss.

Is a Samosa or a Spring Roll a Type of Dumpling?

Broadly speaking, they can be considered types of filled and sealed pastries, which is the family that dumplings belong to. However, most culinary traditions classify dumplings as items that are typically steamed or boiled, like Chinese jiaozi or Nepalese momo. Samosas and spring rolls are more accurately described as fried pastries or fried appetizers.

Which Is Healthier: Spring Roll or Egg Roll?

Generally, a spring roll is healthier than an egg roll. Spring roll wrappers are thin and absorb less oil during frying, while egg roll wrappers (common in American Chinese cuisine) are thicker and contain egg, making them higher in calories after frying. Based on nutritional data, a typical fried spring roll contains 80 to 120 calories, while an egg roll can contain 150 to 200 calories.

What Is the White Stuff in Spring Rolls?

In some Asian recipes, you will find thin, translucent noodles inside spring rolls. These are usually rice vermicelli or glass noodles (made from mung bean starch). They are added to provide a different texture and to absorb excess moisture from the vegetables. Nigerian spring rolls typically do not include these, but you can add them for variety.

What Do French People Call Spring Rolls?

The fried version (like ours) is often called nem or nem rán in France, reflecting Vietnamese influence. The fresh, uncooked Vietnamese style version is called rouleau de printemps, which literally translates to "spring roll."

What Is the Difference Between Spring Roll and Popiah?

Popiah is a fresh, non fried spring roll from Southeast Asia, similar to the Vietnamese fresh roll. It is often filled with cooked turnip (jicama), bean sprouts, shredded omelette, and crushed peanuts. It is wrapped in a thin wheat flour skin but is never fried, giving it a completely different texture experience.

Can I Bake Samosas Instead of Frying?

Yes, you can. For a healthier, lower fat version, brush them lightly with oil and bake in a hot oven at around 200°C (400°F) for 15 to 20 minutes, or until golden brown and crispy. The texture will be different; less "bubbly" and more like a baked pastry, but still delicious. For more oven techniques, check our baking vs roasting guide.

Can I Use an Air Fryer?

Absolutely. An air fryer is a fantastic, healthy alternative to deep frying. Lightly brush or spray the samosas and spring rolls with oil. Cook at 190°C (375°F) for 8 to 12 minutes, shaking the basket halfway through, until golden and crisp. This is also one of the best tools for reheating leftover small chops without making them soggy. Learn more in our air fryer cooking guide.

How Many Samosas and Spring Rolls Should I Make for a Party?

A good rule of thumb is 3 to 4 pieces per guest if you are serving other small chops (like puff puff and chicken). If samosas and spring rolls are the only finger foods, plan for 5 to 6 pieces per person. For a Nigerian naming ceremony or wedding, always prepare 20 percent extra to account for enthusiastic appetites.

Where Can I Buy Wrappers in Nigeria?

Samosa and spring roll wrappers are available in major supermarkets like Shoprite, Spar, and Justrite. You can also find them in Chinese grocery stores in Lagos, Abuja, and Port Harcourt. Some local markets now stock them in the frozen foods section. If you cannot find them, consider making your own samosa pastry using the recipe provided above.

How Long Do Uncooked Samosas and Spring Rolls Last in the Freezer?

Properly stored in airtight containers or freezer bags, uncooked samosas and spring rolls will maintain their quality for up to 2 to 3 months in the freezer. They can be fried directly to frozen without thawing.

Your Small Chops Journey Starts Now

So there you have it: the complete breakdown of Nigeria's favourite party snacks. You are no longer just a fan; you are an expert. You know the difference between samosa and spring roll, the secret to perfect fillings, and how to fold, fry, and freeze them like a professional caterer.

This is a fantastic recipe to master for any Nigerian celebration, from casual get togethers to elaborate owambe parties. The skills you develop here, including proper folding, temperature control, and batch cooking, will serve you well in countless other recipes.

Now I have to ask: which team are you on, Team Samosa or Team Spring Roll? Let me know your favourite (and if you have any secret filling ingredients) in the comments below.

About the Author

Chef Badmus Dayo is the founder of KoboKitchen, a passionate food lover who discovered the joy of cooking during his days as a student at Kwara State Polytechnic. Inspired by lessons from his mother's kitchen, Chef Dayo has spent over 15 years turning budget friendly cooking into an art form. What started as a necessity has grown into a commitment: sharing affordable, authentic Nigerian recipes with families, students, and food lovers everywhere.