Heat 2 tablespoons of the oil in a nonstick skillet. Add the minced garlic, reduce the heat to low and cook for 10 minutes.
Add the onion and cook until translucent.
Add the chopped peppers and cook for 3 minutes.
In another skillet, brown the beef with the salt and the black pepper, breaking it into small pieces with a spatula. The consistency of the meat should match the fine-diced onions.
Stir in the red pepper flakes and the chopped okra and cook for 5 minutes.
Add the garlic, onions and pepper mixture to the beef.
Mix in the quinoa and remove from the heat.
Cut the egg roll wrappers in half to make two rectangles of each sheet. Cover the wrappers with a slightly damp kitchen towel or damp paper towel to keep the wraps pliable.
Place one rectangle on the work surface, short edge facing you. Add 1 heaping tablespoon of the meat mixture at the edge closest to you. Fold right to left into a triangle like folding a flag. Continue folding edge over edge, always making triangles. Close the last triangle flap with a mixture of the flour and water paste. Set finished triangles on a plate, using wax paper in between layers.
Pour about œ inch of vegetable oil into a large, heavy skillet or pot and heat over medium-high heat.
Add a test samosa. The oil should be hot enough to brown both sides in 3 minutes total.
Fry the remaining samosas three or four at a time. Drain the fried samosas on paper towels.
Serve warm.
3 large cloves fresh garlic, finely minced
½ cup finely diced onion
½ cup finely chopped yellow, orange or red peppers
½ lb. freshly ground round
½ tsp. salt
½ tsp. ground black pepper
1 tsp. crushed red pepper flakes
1 cup chopped okra
½ cup cooked quinoa
15 to 18 egg roll wrappers
2 Tbsp. each flour and water, mixed into a smooth paste in a small container
This article appears in Jul 1-31, 2010.