Samosas!

Heat 2 tablespoons of oil and lightly brown the onion. Add ginger and garlic and spices (including salt and pepper, to taste). Cook until a fragrant paste forms. You may need to add a few splashes of water to make sure the spice paste doesn’t burn.

Add ground beef and jalapeno (deseeded, if you’re worried about the heat). Cook until meat mixture is fairly dry.

Add cilantro and cool the meat mixture thoroughly.

Peel off two spring roll wrappers (do not separate them). Cover the remaining wrappers with a damp towel so they do not dry out. Cut the double sheet into thirds so that you have three long strips, equal in size.

Fill each third with approximately two teaspoons of the meat mixture and fold into the distinct triangular samosa shape. Mix flour with water to create a “glue” to seal the last edge to create the triangle.

There are lots of videos on YouTube that demonstrate the many triangular folding techniques. If you are not comfortable folding samosas into the triangular shape, feel free to roll the mixture into a spring roll shape. The goal is to make sure the meat mixture remains in the wrapper during the frying process.

Continue folding samosas until all wrappers are used up. You will likely have meat mixture remaining at the end. This is certainly not a problem because the meat tastes delicious with rice (two meals for the price of one!). Make sure to cover the folded samosas with a damp towel so they don’t dry out.

Heat oil and fry samosas until golden brown. Serve with a mango chutney or raita (or the hubster’s favorite, ketchup!).

Extra samosas can be frozen in a Ziploc bag.