Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté for about 5 minutes until softened and translucent.

Stir in minced garlic and ginger along with spices like cumin, coriander, and turmeric, cooking for an additional 2 minutes until fragrant.

Add 1 pound of ground beef (or your chosen meat option) to the skillet, breaking it apart with a wooden spoon. Cook for about 7 minutes, stirring occasionally, until browned and fully cooked.

Once the meat is cooked, stir in optional peas, raisins, chiffonaded cilantro, and season with salt and pepper to taste. Mix everything thoroughly and allow the filling to cool for about 10 minutes.

While your filling cools, prepare your spring roll wrappers by cutting them in half or into thirds, laying them out on a clean surface.

Take a spoonful of filling and place it in the center of each wrapper. Fold into a triangle shape, pinching the edges tightly to seal.

In a deep frying pan or pot, heat enough vegetable oil to fully submerge the sambusas, aiming for 365°F (170°C). Fry for 3-4 minutes until golden brown.

Use a slotted spoon to remove the sambusas, placing them on paper towels to drain excess oil. Serve warm.