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Rice Paper Samosas

4.86 from 7 votes
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Ingredients Method

Ingredients
  

  • 1/2 cup diced Onion
  • 1 tsp sliced green Chillies
  • 1 tsp Garam Masala
  • 1 tsp Cumin powder
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 2 tsps Ginger & Garlic paste
  • 500 gms ground Beef Lamb or Mutton
  • Salt to taste
  • 1/2 cup chopped Coriander
  • 1/2 cup cooked Peas
  • 30 - 6 inch Rice Paper Wraps approx

Method
 

  1. Prepare the filling by heating some Oil and sautéing the Onion and Chilli
  2. Add the powdered Spices followed by the Ginger & Garlic paste and mix this well
  3. Add the Beef and break it up with the spoon
  4. Add Salt to taste
  5. Cook this for 10 mins breaking any lumps with back of a spoon
  6. Add Coriander and the Peas and mix together
  7. Cool the filling
  8. Dip each Rice paper sheet in room temp Water and place on the board and cut in half
  9. Separate the 2 halves and leave on the board
  10. Place a tsp of filling in the centre, pull one edge over, making a point in the middle and line up the bottom curved edge and repeat the same with the other side
  11. Press down the edges firmly to seal. If the paper hasn’t softened enough, it can be a bit hard to seal, if it’s too soft, it’s hard to handle, but when it’s just right it’s very easy. You just have to find your balance.
  12. As you make the samosas, just lay them on a parchment lined baking tray
  13. Once you get the hang of it, you can work on 2 sheets at a time
  14. Once you have a tray done, spray them with some oil and put them in a preheated oven at 350 degrees and bake for 20 - 30 mins, turning over in between
  15. This batch makes about 50 - 60 samosas and can be frozen, after they are baked.