Samosas In Rice Crepes

1. 1

   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.

2. 2

   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.

3. 3

   Add the diced carrot and cook for about 5 minutes. Add the peas and rice and continue to cook. Season with salt to taste.

4. 4

   Add the spinach, chopped pistachios and coconut. Mix well and remove from heat.

5. 5

   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).

6. 6

   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.

7. 7

   Place the samosas on a baking sheet, greased with olive oil and brush tops with olive oil.

8. 8

   Bake in a preheated oven at 400u00b0F for about 15 minutes or until tops are slightly toasted. Serve hot with the mango dip.

* Per serving · 4 servings · Values may vary.