For the samosa filling: Toast 1/4 teaspoon of the cumin seeds in a small skillet until fragrant; crush in a mortar and pestle or a spice grinder.
Combine the crushed cumin, onions, bell peppers, coriander, red pepper flakes, Thai chiles, the remaining 1/2 teaspoon cumin seeds, the garlic powder, salt, potatoes and green onions and mix well. Set aside.
For the samosas: Mix together the flour and 3 to 4 tablespoons water in a small bowl until the mixture forms a thick paste.
For each samosa, place 2 heaping teaspoons of the filling on one edge of each egg roll wrapper strip. Fold each wrapper to make a triangle, holding the filling in carefully. Using your index finger, apply the flour mixture to the edges of each wrapper and fold the wrapper back onto itself (still making a triangle); press the edges of the wrapper to seal. Continue folding each samosa until completely wrapped--seal the final fold with more paste. (The final fold should be in the middle of the backside of each samosa.)
Heat the oil in a wok or large, heavy saucepan over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Add the samosas carefully to the hot oil and fry on both sides until golden brown. Remove and drain well.
Serve immediately or freeze to enjoy later.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.