Ethiopian Lentil Sambusa
Crunchy Ethiopian Sambusas filled with hearty lentils, garlic, ginger, jalapeño, and vibrant spices.
Ingredients
- 1 cup cooked lentils
- 1 onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ½ tsp cardamom
- ½ tsp cinnamon
- 1 tsp black pepper
- salt to taste
- ½ cup cilantro, chopped
- ~8 vegan egg roll wrappers (more as needed)
- oil for frying
Instructions
Sauté the filling
- Heat oil in a large pan.
- Add the onion and cook for 5 minutes or until soft.
- Add the jalapeño, garlic, ginger and cook for 5 more minutes.
- Add the spices and cook for 2 more minutes.
- Add the lentils and cook for 3-5 minutes.
- Remove the pan from the heat, mix in the chopped cilantro and set aside to cool.
Wrap
- Cut an egg roll wrapper into 4 smaller squares.
- Trace the perimeter of the smaller square with a wet finger and then place a tablespoon worth of filling in the center.
- Fold one corner over to create a triangle shape and press the two sides together to seal.
- Repeat until all the filling/wrappers have been used.
Fry
- Heat frying oil in a pan over medium heat.
- Once the oil is hot, drop in however many sambusas will fit and fry on each side for 30-60 seconds, or until goildenbrown.
- Remove from the oil and transfer the sambusa to a wire cooling rack.
- Enjoy!