Whole Food, Plant-Based Recipe Samosa-Inspired Snacks

Ingredients

For the wrapping

• 8 round 8½” rice paper wrappers* (for spring rolls)
  

• Aquafaba from a can of chickpeas, for brushing the tops

For the filling

• 1 medium onion
  

• 2 cloves garlic, minced
  
• 1 tsp minced ginger
  
• ¼ cup unsalted cashews, toasted
  
• ¼ cup unsweetened finely ground coconut
  
• 3 medium carrots, diced
  
• 1 cup green peas
  
• 1 cup chickpeas, cooked
  
• 2 cups firmly-packed fresh baby spinach
  
• 1 T cumin seeds
  
• ½ T mustard seeds, preferably black
  
• ½ tsp turmeric
  
• ½ tsp coriander
  
• ¼ tsp cardamom
  
• ⅛ tsp cinnamon
  
• ⅛ tsp cayenne

Instructions

1. Preheat the oven to 400°F.
2. In a dry skillet over medium heat, add the cumin and mustard seeds. When the mustard seeds begin to “pop,” add the onions, garlic, ginger, and the remaining spices. Cook for 5 minutes.
3. Add carrots and stir to coat with the spices. Cook for 5 minutes. Add green peas and chickpeas.
4. Remove from heat and stir in spinach, coconut, and cashews.
5. Pour a few inches of warm water into a large flat-bottomed bowl or shallow dish. One at a time, place a rice paper wrap in the water and let soften, just until it becomes pliable. This step is important! Do not let the rice paper become soggy, otherwise it will split while baking.
6. Remove from the water and place rice paper on a clean, flat surface. Using a very sharp knife or a pizza cutter, slice the rice paper circle in half. Place a generous scoop of the filling on each half.
7. Fold the bottom corner about ⅓ of the way up the round side of the half, followed by the top corner to meet the base of the fold you just made, creating a triangle. Fold the round edge up onto the top of the package to seal it, and flip it over. This is now the top of the samosa.
8. Repeat above steps with the remaining rice paper and filling.
9. Lightly brush the tops of the samosas with aquafaba.
10. Sprinkle finely-ground coconut for decoration.
11. Place samosas in the oven for 10 minutes. Remove and flip over to crisp on the other side. Bake for another 10 minutes until lightly browned and crisp.
12. Remove from the oven and serve hot with mint chutney.

Chef's Notes

Recipe Adapted From

My New Roots