Rice Paper Samosa Rolls

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.

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!

Course Appetizer, Snack

Cuisine Dairy-free, Egg-free, Gluten-free, Indian, Nut-free, Soy-free, Vegan, Vegetarian

Keyword rice paper rolls, rice paper samosa rolls, vegan samosa, vegetarian samosa

Prep Time 10

Cook Time 10

Baking time 10

Total Time 30

Servings rolls

Calories 146kcal

Author Emese Maczko

Equipment

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

US Customary - Metric

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.

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

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