Don't be put off by the lengthy ingredient list; you'll likely have many of the items already on hand, and you can find the rest in your local supermarket. The rice paper sheets are the same you use in making egg rolls, and are sold in the refrigerator section. The filling includes spinach, pistachios, and coconut, along with curry spices, and is utterly delicious and aromatic. The mango dip is worth making, too, so avoid the temptation to skip it.
- 8 sheets rice paper
- olive oil (to taste)
- salt (to taste)
- 1 onions (small)
- 1 garlic cloves
- 1 teaspoon curry
- 1 medium carrot
- 3/4 cup fresh peas
- 3/4 cup cooked rice
- 1 cup fresh spinach
- 1/2 teaspoon ground ginger
- 2 tablespoons pistachios (toasted)
- 1 tablespoon toasted coconut
- 1/2 mango (peeled)
- salt (to taste)
- olive oil
- 1/2 lime
- lime juice (to taste)
- 1 pinch coriander powder
- 6 mint leaves
- 1/4 cup fresh coriander
- For the mango dip: Cut the mango into small pieces. Mix with the lime zest, a few drops of lime juice, coriander, chopped mint and a little olive oil. Puree with a stick blender. Season with salt to taste and stir. Place in refrigerator until time to serve.
- For the filling: In a pan place some olive oil and saute the chopped onion and curry. Cook until the onions soften. Add the chopped garlic and ginger.
- Add the diced carrot and cook for about 5 minutes. Add the peas and rice and continue to cook. Season with salt to taste.
- Add the spinach, chopped pistachios and coconut. Mix well and remove from heat.
- Fill a bowl with water and soak the rice sheets one by one, until soft (do not soak too long or sheets will turn brittle).
- Spoon filling in the center of rice sheet, fold over to make a triangle and seal edges with a little water. Repeat procedure with the remaining sheets.
- Place the samosas on a baking sheet, greased with olive oil and brush tops with olive oil.
- Bake in a preheated oven at 400°F for about 15 minutes or until tops are slightly toasted. Serve hot with the mango dip.