They are not available to buy where I am, and the filo (phyllo?) pastry is way too thick. I've made my own spring roll wrappers using a thin batter made of flour (mix of plain and cornflour), water and salt, then basically making very, very thin pancakes out of it. Then filled and deep fried - they were perfect!
I've been looking up samosa wrapper recipes and they mostly seem to involve making a dough which you then roll out (like making tortillas). I'm wondering whether they'd be thin enough like this. I find when I make tortillas they also tend to be a bit on the thickish side.
Has anyone tried it? And is there any reason not to use the same batter and pancake-method as for spring rolls?
My mum used to make them when I was little and it was quite a phaff. You have to roll the dough very thinly and it's a bit of a skill but possible. Sometimes as a shortcut she used frozen spring roll wrappers from the Chinese shop which worked well so worth trying that method.