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    Home > Vegan Appetizers

    Rice Paper Samosa Rolls

    By Emese Maczko on 01/30/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This mouth-watering snack combines the traditional flavors and fillings of a samosa, wrapped in a light and crispy rice paper for a unique and satisfying crunch. Perfect for parties, events, or as a quick and easy snack on the go. Try it today and discover a new way to enjoy the taste of rice paper samosa rolls!

    Black plate with 4 yellow rolls. A hand is holding the fifth roll about to dip it into a red sauce in a white bowl.

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    Are you looking for more rice paper roll recipes? We have lots of fun dishes you can choose from, like rice paper dumplings, rice paper spring rolls, rice paper egg rolls, or fresh Vietnamese spring rolls. How about other recipes than rolls? We have a good deal of delicious rice paper recipes.

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • Reference 
    • More rice paper rolls recipes
    • Rice Paper Samosa Rolls

    What to expect?

    Samosa is one of the most popular portable snacks in India. Traditionally, it is a flaky wheat flour-based pastry filled with a spicy potato filling (with or without meat) and fried in oil. Samosa is usually shaped in a triangle or more like a cone.

    Rice paper samosa rolls are the easiest homemade version of the authentic recipe, especially as you don’t need to make samosa dough from scratch or use spring roll wrappers.

    The vegetable filling is quite aromatic thanks to cayenne pepper, cumin, curry powder, garam masala, and turmeric.

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    Black plate with 4 yellow rolls. There is a small white bowl in the black with red sauce.

    Ingredients

    To make samosas in rice paper, you need 5 veggies and 5 spices. Yes, the spices are the heart of this dish, making it taste amazing. So what do you need to have?

    • Rice paper wrappers → We have a complete guide on rice paper wrappers with everything you want to know about how to choose, prepare, and roll it.
    • Onion
    • Garlic
    • Potatoes
    • Carrots
    • Green peas → Fresh or frozen
    • Cayenne pepper
    • Cumin
    • Indian curry powder → We use mild this curry powder with ingredients like coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, clove, onion, ginger, and red pepper
    • Garam masala → We use this mild garam masala mainly for its cinnamon and cardamom content.
    • Turmeric → To make the filling vibrant yellow.
    • Salt

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Preparing the ingredients

    • Peel and mince onion and garlic.
    • Wash, peel and cut potatoes in small cubes.
    • Wash, peel and shred carrots.
    • If you use frozen green peas, you can thaw them in advance (although it is not needed if you’re short on time).

    Making samosa filling

    1. Heat 1 tablespoon of oil in a frying pan over medium heat.
    2. Add the finely chopped onion and garlic, and cook until soft and fragrant (3-4 minutes).
    3. Add the remaining oil, chopped potatoes, shredded carrots, and green peas. Cook for 2 minutes.
    4. Add all spices and cook for 5 minutes.
    5. Finally, cover it with a lid and cook for 12 to 15 minutes, occasionally stirring until the potatoes are soft. (See the yummy, cooked samosa filling in the below photo.)
    A white frying pan from above with chopped potatoes, peas, shredded carrots turned yellowish due to the seasoning added.

    How to roll samosa rolls?

    Our guide covers everything you need to know about using rice paper wrappers, including tips on handling different types, rolling them tightly, and achieving a crispy texture through oven-baking, pan-frying, or air-frying. In general, this is how you should roll them.

    1. Submerge rice paper wrappers in lukewarm water for approx. 2-5 seconds.
    2. Lay it flat and spread roughly one-sixth of the samosa filling in the center at around a third from the bottom.
    3. Fold the sides to the middle.
    4. Then roll the bottom seam upwards and tuck the filling in tight with your fingers.
    5. Roll the rice paper around the filling all the way to the top, as if you were rolling a burrito.

    Baking

    1. Preheat the oven to 395 Fahrenheit (ca. 202 °C).
    2. Place the samosa rolls on a baking sheet with parchment paper or a non-stick baking mat.
    3. Spray it with a bit of oil. Don’t brush them, as you might end up adding too much.
    4. Bake them for 10-15 minutes. The rice paper will not change color really, so don’t wait for them to be golden brown. I usually flip them after 10 minutes to make sure that they are crispy all around.
    Black plate with 4 yellow rolls up really close.

    Cooking tips

    • How long to submerge rice paper? – Different brands may behave differently. Some brands need only a quick dunk in the water, while others need 5 seconds. If the rice paper is too sticky, you will have trouble rolling it tightly. And they will pop during frying or baking.
    • Too wet samosa rolls? – If they feel too wet or sticky, put them in the fridge. But don’t pack them together tightly, as they may stick together.

    Variations

    • Pork substitutes: Consider using TVP, it works perfectly as vegan ground pork in this Vietnamese rice paper pizza recipe.
    • Use other wrappers: While this is specifically a rice paper samosa roll recipe, there are actually 10 different things you can use instead of spring roll wrappers or rice paper wrappers.
    • Change the cooking method: Shallow fry them in 0.5-inch high oil, or deep-fry them for a couple of seconds until they turn nice and crispy. If you have an air fryer, you can use it to make them crispy. Spray a bit of oil beneath, so the samosa rolls don’t stick to the bottom.

    Serving ideas

    You can dip these crispy samosas in various sauces and they will taste amazing all the time. We like to dip them in

    • Cilantro and Mint Chutney (see ingredients in recipe card below)
    • Sweet Chili Sauce (I know it is not Indian, but I love the two together)
    • For more dipping sauces for spring rolls or samosa rolls.

    Let us know what is your favorite dipping sauce in the comments below!

    A hand is holding the yellow roll about to dip it into a red sauce in a white bowl.

    Equipment

    • Rice paper water bowl – We use a large shallow bowl as it is really simple, but a specialized water bowl has its benefits. It is compact and doesn’t use a lot of counter space compared to a regular bowl. It can make softening rice paper easier.
    • Rice paper tray – When preparing samosa rolls or any type of rolls for that matter, using a rice paper tray can prevent sticking and allow excess liquid to drain through holes. Using a plastic cutting board is also an option, but not fuss-free, as you need to wipe it dry between each rolling.

    Storing tips

    • Fridge: You can store unbaked rice paper samosa rolls in the refrigerator on a plate covered in plastic wrap. Make sure to place them loosely, as they may stick together if placed too close. Baked or fried rolls can be stored in an airtight container, but will lose crispiness over time.
    • Reheat: Use a lightly oiled frying pan to reheat the rolls. Microwaves will not give you back their crispy wrap.
    • Freezer: We do not recommend freezing them as it can result in a soggy texture as the moisture from the filling will soften the wrappers.

    Reference 

    I was asked to review Weeknight One-Pot Vegan Cooking by Nicole Malik.

    ⇒ Click here to see all the cookbooks we recommend, including some free e-books you can download right now!

    Cookbook cover with a skillet photo from above full of yellow rice, asparagus, peas, white beans. There is a text overlay saying weeknight one-pot vegan cooking by Nicole Malik deliciouseveryday.com

    Nicole is the creator of Delicious Everyday. Nicole’s cookbook is almost 100 pages long and divided into 7 chapters. The book contains 75 delicious no-mess vegan recipes that you can make in ONE POT mostly within 30 minutes. Exactly what we need if we want something healthy, delicious and quick lunch and dinner on the table.

    When we think of quick vegan meals, we do think of soups, salads, pasta, stir-fry, and one-pot meals. Her recipes don’t have a long list of crazy unique ingredients and spices. She uses well-known staples to create colorful, rich and nutritious dishes. No salad and no tofu :-), but a rainbow of veggies, grains, legumes, and fruits.

    All in all, this cookbook is awesome. We recommend it to anyone who would like to start eating plant-based or vegan or just one dish at a time. All the recipes you can choose from are easy to make and fuss-free. So they are quick wins that will encourage you to try more and more!

    More rice paper rolls recipes

    Try one of these delicious rice paper recipes, or choose one from below:

    • Lots of round-shaped rice paper dumplings arranged in a semi-circular dish facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce.
      Rice Paper Dumplings (Chinese Potstickers)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • Opaque rice paper rolls filled with carrots, purple sprouts, thin glass. noodles and brown mushrooms are served on a large black plate. Several rolls are cut half so you can see the filling. Red sauce in a small white bowl is served next to it.
      Vietnamese Spring Rolls (Vegan)
    • Black plate with crispy looking light brown egg rolls. A small white bowl is with a red dipping sauce. The rolls are sprinkled with parsley leaves.
      Rice Paper Egg Rolls (3 Ways)

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

    Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    Black plate with 4 yellow rolls. A hand is holding the firth roll about to dip it into a red sauce in a white bowl.

    Rice Paper Samosa Rolls

    Emese Maczko
    This mouth-watering snack combines the traditional flavors and fillings of a samosa, wrapped in a light and crispy rice paper for a unique and satisfying crunch. Perfect for parties, events, or as a quick and easy snack on the go. Try it today and discover a new way to enjoy the taste of rice paper samosa rolls!
    4.5 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Baking time 10 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Snack
    Servings 6 rolls
    Calories 146kcal

    Equipment

    • Non-stick frying pan (10.5 inch / 26 cm)
    • Non-stick baking sheet
    • Regular parchment paper

    Ingredients
     
     

    • 6 Rice paper sheets -> guide to all types

    Samosa Filling

    • 3 Tbsp Olive oil
    • ½ Onion (medium)
    • 3 cloves Garlic
    • 3 Yukon Gold potatoes (small)
    • ⅓ cup Shredded carrots
    • ½ cup Green peas (frozen or canned)
    • 1 tsp Garam masala
    • 2 tsp Curry powder
    • ½ tsp Turmeric
    • ¼ tsp Salt
    • ½ tsp Ground cumin seeds
    • ⅛ tsp Cayenne pepper

    Homemade Mint Chutney

    • ⅓ cup Dairy-free yogurt (plain)
    • 1+½ cup Fresh Thai basil or Cilantro
    • ½ cup Mint leaves
    • ½ Jalapeño pepper
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Preparing veggies

    • Wash, peel and mince onion and garlic.
    • Wash, peel and cut potatoes in small cubes
    • Wash, peel and shred carrots.

    Making samosa filling

    • To make the veggie filling, heat one tablespoon of oil in a large nonstick pan over medium heat.
    • Add the onion and garlic, and cook for 3 to 4 minutes until soft and fragrant.
    • Add the remaining 2 tablespoons of oil, potatoes, carrots, and peas. Cook for 2 minutes.
    • Add the garam masala, curry powder, turmeric, salt, cumin, and cayenne pepper (if using). Cook for 5 minutes.
    • Cover and cook for 12 to 15 minutes, occasionally stirring until the potatoes are soft. Remove the pan from the heat.

    Rolling samosa

    • Soak a rice paper sheet in lukewarm water for 2-5 seconds. (MORE TIPS in NOTES!!!)
    • Lay it on a flat surface and spread roughly one-sixth of the potato filling down the center.
    • Roll the rice paper around the filling as if you were rolling a burrito.
    • Repeat for all six rolls.

    Making homemade cilantro mint chutney

    • Add the cilantro, mint, jalapeño, and dairy-free yogurt to a blender.
    • Process until the mixture is mostly smooth.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Nicole’s tip is “You can also place the rolls in the fridge for a few minutes after rolling them, which I’ve found can help firm them up a bit.“
    Our tip is “Bake them in a preheated 390 Fahrenheit (ca. 199 °C) oven for 10 minutes until the rice paper gets light brownish and crispy.” I like the texture of the rolls after baking. It is crispy and crunchy. Nice to bite on them.
    Reprinted with permission from Weeknight One-Pot Vegan Cooking by Nicole Malik, Page Street Publishing, Co, 2019. Photo credit: Nicole Malik
    ⇒ Buy Weeknight One-Pot Vegan Cooking Cookbook on Amazon now, and start eating the rainbow!
    ⇒ Click here to see all the cookbooks we recommend, including some free e-books you can download right now!

    Nutrition

    Nutrition Facts
    Rice Paper Samosa Rolls
    Amount Per Serving (1 roll)
    Calories 146 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Cholesterol 2mg1%
    Sodium 285mg12%
    Potassium 527mg15%
    Carbohydrates 29g10%
    Fiber 4g17%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 1576IU32%
    Vitamin C 19mg23%
    Calcium 55mg6%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    6.0K shares

    Reader Interactions

    Comments

      4.50 from 18 votes (13 ratings without comment)

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    1. Allie

      May 07, 2023 at 5:41 am

      5 stars
      Hi! Excited to try this recipe… I don’t have an oven, is there a way to cook the rolls on the stove top?
      Thanks!

      Reply
      • Emese

        May 07, 2023 at 10:10 am

        Absolutely. Pan-fry them in a skillet in shallow oil. Just to coat the skillet.

        Reply
    2. Maran

      October 25, 2022 at 6:10 pm

      5 stars
      I was skeptical but I had some rice paper spring roll wraps to use up so I tried this out and it was SUPER good. Even the picky eater liked it, though I left out the cayenne pepper. I’ll definitely make these again in a bigger batch next time. I baked at 350 for 10 minutes as suggested but that wasn’t nearly enough. I upped the heat to 400 and gave it an additional 10. I should note that I thought it would be a good idea to use a little cooking spray to help crisp up the wrapping. I don’t think it was particularly helpful and it made it a bit oily but it did keep the bottom from sticking to the pan.

      Reply
      • Emese

        October 26, 2022 at 10:49 am

        Hi Maran, we are so glad you liked the samosa filling. If you need more variations, check out this delicious list of rice paper recipes.

        Reply
    3. Jenny Taylor

      January 23, 2022 at 7:51 pm

      5 stars
      Love these, great flavors. Did not use Cayenne, but Chilli Powder instead. Cayenne not used in Indian cooking, although many American recipes seem to substitute it.

      Reply
      • Sas

        July 02, 2023 at 12:16 pm

        Cayenne pepper *is* chilli powder! It’s just made from a specific variety of chilli. And in fact some so-called cayenne pepper isn’t even made from cayenne peppers, it can be made from a blend of different chillies. The only thing that distinguishes cayenne from other types of ground chilli is that it tends to have a fairly consistent level of heat across different brands, whereas ground chilli can vary widely in how spicy it is. And some generic chilli powder can actually be made of cayenne peppers! Plus cayenne is often grown and used in India, anyway, alongside a wide range of other chillies.

        Also with spice labelled “chilli powder” you have to be careful to avoid
        buying the type of chilli powder intended for use in dishes like chilli con carne, which has additional herbs and spices added. In many western shops that’s what you’ll get if you buy “chilli powder”, although I often buy my spices in international shops where chilli powder tends to just contain chillies.

        Reply
    4. Kate Parrillo

      January 02, 2021 at 7:35 pm

      5 stars
      Tamarind sauce is my favorite on samosas and Hawaiian chili water! This is a genius take… I’m on it!

      Reply
    5. Rae

      January 27, 2020 at 2:38 am

      4 stars
      Just finished making an 8 batch (big family). Didn’t add the cayenne so that the kids could enjoy. 2/3 liked them. I think next time I will add less oil though, it is leaking out of the wraps. Flavour is good and all of adults enjoyed.

      Reply
      • My Pure Plants

        January 27, 2020 at 12:45 pm

        Thanks for trying the recipe.

        Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

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    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
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