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