Baked Samosas

Every time I make rice paper wraps I wonder what to do with the leftover wraps. They come in a massive pack and I had never tried to use them for anything else. These samosas proved the versatility of the rice paper. Instead of using them as a spring roll, you can cut them in half and stuff samosa filling into them. They are customizable (feel free to change-up the ingredients with whatever vegetables you have on hand) and delicious. Bonus – they’re baked, so you get all the flavor of a samosa without the heaviness (they’re typically fried). Don’t be intimidated by the long list of ingredients – the only skill needed is chopping!

Rice paper wraps
1 medium red onion
2 cloves garlic
1 tbsp minced ginger
1 tsp salt
1/2 cup cashews
1 cup baby bella mushrooms
1 cup carrots
1 cup chickpeas
2 cups fresh spinach
1 tbsp cumin
1/2 tbsp ground mustard
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cardamom
1/2 tbsp sesame seeds
dash cinnamon
dash cayenne
Trader Joe’s Mango Chutney

View the full recipe at Egginon →