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1
Heat 2 tablespoons of oil and lightly brown the onion.
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2
Add ginger and garlic and spices (including salt and pepper, to taste).
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3
Cook until a fragrant paste forms.
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4
You may need to add a few splashes of water to make sure the spice paste doesnt burn.
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5
Add ground beef and jalapeno (deseeded, if youre worried about the heat).
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6
Cook until meat mixture is fairly dry.
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7
Add cilantro and cool the meat mixture thoroughly.
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8
Peel off two spring roll wrappers (do not separate them).
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9
Cover the remaining wrappers with a damp towel so they do not dry out.
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10
Cut the double sheet into thirds so that you have three long strips, equal in size.
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11
Fill each third with approximately two teaspoons of the meat mixture and fold into the distinct triangular samosa shape.
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12
Mix flour with water to create a glue to seal the last edge to create the triangle.
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13
There are lots of videos on YouTube that demonstrate the many triangular folding techniques.
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14
If you are not comfortable folding samosas into the triangular shape, feel free to roll the mixture into a spring roll shape.
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15
The goal is to make sure the meat mixture remains in the wrapper during the frying process.
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16
Continue folding samosas until all wrappers are used up.
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17
You will likely have meat mixture remaining at the end.
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18
This is certainly not a problem because the meat tastes delicious with rice (two meals for the price of one!).
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19
Make sure to cover the folded samosas with a damp towel so they dont dry out.
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20
Heat oil and fry samosas until golden brown.
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21
Serve with a mango chutney or raita (or the hubsters favorite, ketchup!
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22
).
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23
Extra samosas can be frozen in a Ziploc bag.
