There are no close relatives of the samosa in Cambodia. However, the Cambodian kitchen has excellent spring rolls which are either served cold or deep-fried. The filling includes shrimp, shredded cucumber, carrots, bean sprouts and sweet basil.

A Burmese samosa, which is somewhat similar to its Indian counterpart has curried potatoes inside lightly fried dough shells. In all Burmese cities and towns one finds vendors with samosa salad carts, selling the Indian favourites cut into pieces and topped with hot lentil soup. A good sprinkling of masala spice, onion rings and salt makes it a warming, filling meal.

True to its mixed Chinese and Spanish heritage, the Filipino kitchen has

• the Siomai which is a steamed dumpling of Chinese origin and
• the Empanada which is a filled pastry puff similar to the ones found in Spain.

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The samosa goes by the name curry puff, a pastry pouch filled with curried potatoes and deepfried until golden brown.

True to form in Singapore, many versions of the humble Curry Puff have evolved. The Malay version ('epok-epok') is smaller, and usually filled with curried potato, or canned sardines. The Chinese version is larger, and usually contains potato and chicken curry, with some versions including half a boiled egg.

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In Vietnam the closest thing to a samosa are the fried spring rolls known as Cha Gai (nem ran in the North) and the steamed rice flour rolls known as Banh Cuon.

 

For more information look at:
Vietnamese Food

The Thai kitchen has steamed dumplings called Khanom Jeeb. They are stuffed with variations of minced pork or beef, prawn, ground shrimp, crab meat, or potato starch, as well as other vegetables. Basic flavors include water chestnut and bamboo. They are sometimes served in dried banana-leaf cups or wrapped in an egg rice pastry and steamed.