For my birthday Jean made me amaaazing samosas! I was so happy with his snack dish that I immediately asked him to write down the recipe so I could share it with you.
Samosa is usually made with pastry wrapping. These samosas are wrapped in rice paper instead, normally used to make summer rolls. It’s great as a low fat or gluten-free option, or if you simply love rice paper wrapping.
This is a vegan recipe with only veggies, but feel free to add or change the ingredients in the filling as you see fit. I’m sure the samosas would also turn out great if adding potatoes or lentils. Note that the spicy sauce was so delicious that I would recommend you to stay true to the recipe.
Ingredients (40 samosas)
- 3 onions
- 1 leek
- 1/2 green cabbage
- 3 big carottes
- 1 garlic
- 1 1/2 lemon
- 1 table spoon miso paste
- 1 table spoon red curry paste
- 12 cl boiling water
- 1 package of rice paper (40 wrappings)
- Chop the onions, leek and cabbage. Grate the carottes. Add oil to a heated pan and stirfry the vegetables. Chop the garlic and ginger, add to the mix when the vegetables are halfway done.
- Squeeze the lemon. Mix lemon juice, miso, curry paste and hot water in a bowl. Pour the sauce over the vegetables, and let it reduce.
- Fill a pan with lukewarm water. Soak a rice paper wrap in the water for about 15 seconds, and place it on a tea towel. Fold the sheet in half, straight line facing you. Then fold the top of the half circle 2 cm in to create a rectangle-like shape. Add a topped table spoon of filling on the bottom left corner and fold the wrapping into a triangle. Space out the triangles on a tray lined with baking paper to avoid them sticking together.
- Optional: Fry the samosas in a pan with oil, on all sides.