Wrapping these flavourful Indian treats in spring roll wrappers makes them quick and easy. Serve with Coriander Chutney. A fine grater or rasp will give you the perfect texture for the garlic and gingerroot.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn large nonstick skillet, heat oil over medium-low heat; cook onion, stirring occasionally, until translucent, 15 minutes. Remove from pan and set aside.
In same skillet, sauté lamb over medium-high heat until no longer pink, 5 minutes. Spoon off 2 tbsp (25 mL) fat.
Add garlic, ginger and hot peppers; cook over medium heat, stirring often, for 3 minutes. Stir in garam masala, cumin, ground coriander, allspice, cinnamon and salt; cook for 3 minutes. Stir in peas and reserved onions. Stir in fresh coriander and green onion.
Cut spring roll sheets in half to make rectangles. In small bowl, mix egg yolk with 1 tsp (5 mL) water; lightly brush over edges of pastry. Spoon 2 tbsp (25 mL) of the lamb filling about 1/2 inch (1 cm) from end. Fold 1 corner of wrapper over filling so bottom edge meets side edge to form triangle. Fold up triangle. Continue folding triangle sideways and upward until end of wrapper is reached. Fold end flap over to adhere. Repeat with remaining wrappers and filling. (Make-ahead: Freeze on baking sheets. Store in airtight containers for up to 1 month. Cook frozen.)
In deep fryer or large saucepan, heat about 1-1/2 inches (4 cm) oil until deep-fryer thermometer registers 350°F (180°C). Deep-fry samosas, in batches and turning once, until golden and heated through, about 4 minutes. Drain on paper towel–lined tray.
Nutritional facts Per piece: about
- Sodium 94 mg
- Protein 3 g
- Calories 79.0
- Total fat 5 g
- Potassium 56 mg
- Cholesterol 16 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 5.0