1. Peel the ginger, onion and garlic and chop them finely.
2. Coarsely chop the bamboo shoots.
3. In a sauté pan, heat 3 tbsp. oil; sauté the chopped ginger, onion and garlic for 1 minute on high heat. Add the ground meat and break it up well so that it is as fine as possible. Add the bamboo shoots, peas, drained bean sprouts, coconut milk, sugar, chopped cilantro, curry, chili paste and nuoc mam. Cook for 5-6 minutes over low heat. The mixture should be fairly dry. If it is not, continue cooking to evaporate the liquid.
4. Cut the sheets of brick pastry in half; on one edge place some of the filling and fold up into triangles or squares.
5. Heat the oil in a wok or deep fryer. Fry the samosas; once they rise to the surface, they're cooked. Drain on paper towels and serve immediately on their own, or with sliced cucumber and salad greens.

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Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including coconut milk, bean sprouts, bamboo shoots, chili paste and nuoc mam.