Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and ginger along with spices like cumin, coriander, cinnamon, and turmeric. Sauté until fragrant, approximately 1-2 minutes.

Add 1 pound of ground beef or lamb to the skillet, breaking it apart with a spatula. Cook for about 7 minutes, stirring occasionally, until the meat is browned and fully cooked with no pink remaining.

Stir in optional peas, raisins, and a handful of chopped fresh cilantro, seasoned with salt and pepper to taste. Allow the filling to cool in the skillet for about 10 minutes.

Cut spring roll wrappers in half or thirds depending on your desired size for sambusas. Keep the wrappers covered with a damp cloth.

Spoon about 1-2 tablespoons of filling onto the center of each wrapper, folding it into a triangle shape. Seal the edges tightly with a bit of water.

In a deep pan, heat vegetable oil to 365°F (170°C). Carefully lower the sambusas into the hot oil in batches, frying for 3-4 minutes until golden brown.

Once golden brown, remove the sambusas using a slotted spoon and let them drain on paper towels. Serve warm.