Bricks de légumes au curry, sauce yaourt aux herbes

I got inspired by Indian samosas when I made those. I felt like eating something spicy, salty, but not greasy and since I bought a few brick packs when I was in France, with an expiration date coming close, I figured let’s make something that has the spirit of the samosa but a bit different. Voilà, c’est fait!  If you cannot find bricks, I have seen them sold online tough or in some specialty stores, you can use any kind of dough/wrappers/pastry sheets, etc.. (filo dough, puff pastry, etc…) I love bricks because they get crunchy and are very light.

The stuffing is a mixture of broccoli, yams, carrots and spices. Yams are not often used in French cuisine, but I am starting to like them and use them more often in some savory preparations. I don’t think I can make anything sweet with them, I have a slight blockage about that. In my mind, they’re potatoes and not supposed to be used in desserts. Like my Japanese neighbor has a blockage about rice pudding, I have one about yams combined with sugar.

I loved those crunchy rolls, light, flavorful with lots of texture. It will definitely please vegetarians or vegans if you replace the yogurt sauce with some mint chutney.

Ingredients for 5-6 large rolls

  • 1 tbs olive oil (+1 for brushing)
  • 1/4 onion, chopped
  • 1 tsp grated ginger
  • 3 garlic cloves, crushed
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 2 cups broccoli florets
  • 1 carrot, peeled and cut
  • 1 small yam, peeled and cut
  • 1 tbs cilantro, chopped
  • salt and pepper

For the yogurt sauce

  • 250 ml plain Greek yogurt
  • 1 tsp mint, finely chopped
  • 1 tsp scallions, chopped
  • 1 tsp lemon juice
  • salt and pepper


Bring a large pot of salted water to a boil. Add vegetables and cook until tender. Drain and chop vegetables roughly and set aside.

In a pan, heat olive oil, add onion and ginger and let soften. Add garlic until fragrant, a few minutes. Add all the spices, and stir well to combine flavors. Add vegetables, cilantro, salt and pepper and mix well until the vegetables are well coated in the spices. Remove from heat and let cool.

In the meantime, prepare the yogurt sauce by mixing all the ingredients together. Refrigerate.

Take one brick sheet placing it flat on a wooden surface. Place 2-3 tbs of vegetable mixture (depending on how big you want to make the roll) in the middle and roll like you would for a spring roll. Proceed the same way with the other brick sheets. Brush olive oil on top of each roll.

Bake in the oven at 380F for about 10-15 minutes and turn around the rolls to the other side until both sides are golden brown and crunchy. Serve hot with yogurt sauce and a green salad.