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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.
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Rice Paper Samosa Rolls

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 minutes
Cook Time 10 minutes
Baking time 10 minutes
Total Time 30 minutes
Servings 6 rolls
Calories 146kcal
Author Nandi Barta

Equipment

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

Ingredients

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

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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