Samosa paste: 2 Tbsp. all-purpose flour 3 Tbsp. water
1 pkg. large spring roll wrappers, thawed if frozen 1 small jar Nutella canola oil, for cooking sugar, for sprinkling
In a small dish, stir together the flour and water to form a paste. Cut the spring roll wrappers, which will be square, into three strips.
Fold the end of one strip over to form an equal-sided triangle, then fold over again, maintaining the triangle shape. Lift it up and spoon a bit of Nutella into the pocket. (Alternatively you could drop a small spoonful onto the end of the strip as it lays on your work surface, then fold it over to make a triangle and continue from there.) Continue folding back and forth, maintaining the triangle shape. When you get close to the end, brush the last piece of the strip with some paste and seal it closed. If there are holes in any of the three tips, seal them with a bit of paste.
In a medium heavy pot, heat a couple inches of oil over medium-high heat until hot but not smoking. Fry a few samosas at a time, without crowding the pot, flipping as necessary as they turn brown. Remove with tongs or a slotted spoon to paper towels to drain. Sprinkle with sugar and serve warm. Makes about 2 dozen small samosas.