Rice Paper Samosas

Crispy Rice Paper Samosa Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Rice paper: Rice paper is my favorite shortcut for making gluten-free samosas. It fries up beautifully, creating a light, crispy wrapper without the hassle of making pastry from scratch.
Potatoes, onion and peas: I like using Yukon Gold potatoes because they mash up nice and creamy while still keeping a little texture. The peas add pops of sweetness, and the onion gives the filling plenty of savory flavor.
Garam masala: This warm, fragrant spice blend gives the filling its classic samosa flavor. Every brand is a little different, so use one you enjoy since it really shines in this recipe.
Butter: A little butter makes the mashed potatoes extra rich and creamy. If you’re making these vegan, simply swap in your favorite plant-based butter.
Curry powder: I like pairing curry powder with garam masala because they complement each other so well, adding even more warmth and depth to the filling.
Vegetable oil: Use a neutral oil with a high smoke point for the best results. I like vegetable oil because it lets the spices and filling flavors take center stage.

How to Make Potato Samosas in Rice Paper

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the filling: Boil the potatoes and sauté the onion before adding the spices. Add the peas. Drain the potatoes and then mash them. Combine the potatoes with the pea mixture and then add more spices.
Soften your rice paper wrappers: Dip them in cool or warm water to soften.
Fill the samosas: Cut each softened rice paper wrapper in half and add some filling before rolling it up. Repeat with the rest of the rice paper and the potato and pea samosa filling until it’s all used.
Fry and serve: Fry them until crisp and sprinkle some pepper, garam masala and curry powder over each homemade Indian samosa before serving.
Air fryer option: Lightly coating the rice paper with oil helps it crisp up beautifully. If the samosas aren’t as golden as you’d like after 10 minutes, cook them for another minute or two, checking frequently so they don’t overcook.

Substitutions and Variations

Potatoes: Sweet potatoes would add a tasty twist to the flavor.
Peas: You can use green beans or okra instead.
Vegan version: Swap the butter for your preferred vegan alternative, perhaps coconut oil.
Onion: Use a yellow, red or white onion, or even a sweet one such as Vidalia.
Make them spicy: Add some chili powder, red pepper flakes, minced fresh chili pepper or hot sauce.
Air fryer option: Instead of frying in oil, cook the assembled samosas in a preheated 375 degrees F air fryer for 10 to 12 minutes, turning halfway through, until crispy and golden.

Serving Suggestions

With savory snacks: Pair your rice paper samosas with naan bread or crab cake egg rolls.
As a side dish: Enjoy them with butter chicken, chicken madras or a vegetable curry and add some rice on the side.

How to Store

Store: These gluten-free vegan samosas are best enjoyed while they’re hot and crispy. But they will keep for up to 3 days. It’s best to store them in an airtight container in the refrigerator.
Freeze: You can also freeze them but, if you want to do this, undercook them a little so you can finish them off in the fryer after thawing again.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm them back up in the microwave, oven or air fryer.