Wrap Session: Crispy Rice-Paper Samosa Parcels

Grab this

• 450 g (1 lb) yellow-fleshed potatoes, peeled and cut into 2 cm cubes
• 1/2 cup frozen green peas
• 2 tablespoons neutral cooking oil, divided
• 1 teaspoon cumin seeds
• 1/2 cup finely diced yellow onion
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine salt
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro
• 8 large round rice-paper wrappers, about 22 cm wide
• 1/3 cup vegan cilantro-mint chutney, optional, for serving

Do this

1. 1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and brush the parchment lightly with 1 teaspoon oil.
2. 2. Put the potatoes in a saucepan, cover with cold water and bring to a boil. Simmer for 9 minutes, add the frozen peas, and cook for 2 to 3 minutes more, until the potatoes are fork-tender. Drain very well.
3. 3. Heat 2 teaspoons oil in a skillet over medium heat. Add the cumin seeds and cook for 30 seconds. Add the onion and cook for 4 minutes, until soft. Stir in the ginger, garam masala and turmeric for 30 seconds.
4. 4. Add the drained potatoes and peas to the skillet with the salt. Mash about half the potatoes with a fork, leaving plenty of small chunks. Remove from the heat, stir in the lemon juice and cilantro, and cool for 10 minutes.
5. 5. Fill a wide shallow dish with warm water. Dip one rice-paper wrapper for about 5 seconds, just until flexible, then lay it on a clean damp towel. Fold the left and right sides inward to make a wide vertical strip.
6. 6. Place a heaped 1/4 cup filling near the bottom of the strip. Fold one bottom corner diagonally over the filling to form a triangle, then continue folding the triangle upward like a flag. Tuck the final soft edge underneath. Repeat with the remaining wrappers and filling.
7. 7. Arrange the parcels seam-side down on the prepared sheet. Brush the tops and sides with the remaining oil. Bake for 10 minutes, carefully flip, and bake for 7 to 9 minutes more, until blistered and golden at the edges.
8. 8. Rest the parcels for 5 minutes so the wrappers finish crisping, then serve two per person with vegan cilantro-mint chutney if desired.