Add samosas in a single layer to hot oil. Fry 2 to 3 minutes per side, until golden brown (if samosas start to burn in spots, lower heat). Transfer samosas from oil with a slotted spoon to paper towel; drain.
To serve, place each samosa on a lettuce leaf; top with a generous amount of chili sauce and garnish with cilantro.
Note: Colin prefers the lamb samosas ($10 per dozen), vegetable samosas ($9 per dozen), and chili sauce ($3.50 for 8 ounces) from House of Audré (www.houseofaudre.com). Or look for a frozen variety in your supermarket.