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Rice paper samosas are my new favorite way to enjoy the cozy, familiar flavors of potato and pea samosas—without all the fuss of dough. These crispy little parcels are wrapped in rice paper, pan-fried until golden, and packed with a warm, spiced potato and pea filling that tastes like comfort in every bite. They’re light, snackable, and totally addictive (you’ve been warned). I love serving them with a tangy chutney for dipping, but honestly, they’re delicious straight from the pan.
A rice paper samosa is every bit as delicious as a pastry-wrapped one. The tasty potatoes, peas and onion inside are flavored with garam masala and curry powder.
More gluten free ideas include these lemon bars, sweet and sour sauce, GF pulled pork, broccoli pasta salad, and these egg roll wrappers.
Why You’ll Love It
A delicious snack: Enjoyed as a snack or appetizer, these rice paper samosas are going to wow you with their flavors.
They’re gluten-free: Unlike with regular samosas, there’s no gluten in these.
Easy to prepare: This is a straightforward recipe that’s so simple you’ll find yourself coming back to it again and again.
Rice Paper Samosa Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Rice paper: This is used as a gluten-free alternative for the wrapper.
Potatoes, onion and peas: The tasty fillings for your samosas.
Garam masala: A warm spice blend. Brands vary but typical ingredients include cloves, peppercorns and cinnamon. Unlike curry powder, garam masala doesn’t include turmeric.
Butter: To mash into the potatoes for a creamy texture.
Curry powder: Complements the garam masala and vegetable flavors.
Vegetable oil: To sauté the onion.
How to Make 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.
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.
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 Rice Paper Samosas
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.
Top Tips
Don’t let them touch: Make sure the Indian samosa rolls aren’t touching one another before cooking – rice paper can be delicate and tear if it sticks to something!
Dipping sauce ideas: Any pre-packaged Indian dipping sauces such as a mint or mango chutney would be great to use as a dipping sauce for these.
Expert folding: The folding process is the exact same as when you do the triangle folds for a flag. In the end, it really doesn’t matter how you fold them as long as they’re totally sealed.
Make them ahead: As with most fried foods these are best served immediately, but you can pre-make the filling and even pre-fold these and just have them ready to go – keep them in an airtight container in the fridge for up to a day and then fry them when ready.
Gluten Free Samosa FAQs
You can fill samosas however you wish. A potato and pea samosa is typical in Indian cuisine but you can definitely tweak the ingredients. Something similar such as beans would work or you could use another green vegetable. What about a cauliflower, potato and pea samosa? Since rice paper is a neutral-tasting ingredient you could even experiment with dessert samosas such as banana and chocolate if you want to try a real fusion samosa!
If your local grocery store has an international food aisle, check this first. If not, your local Chinese or Vietnamese market should carry them. Failing all else, you can buy them on Amazon. Edible rice paper is often used for making summer rolls or fried spring rolls as well as for samosas in rice paper. They’re made of white rice flour, tapioca flour, water, and salt. The tapioca flour is what makes them so smooth and glutinous.
Gluten Free Vegan Rice Paper Samosa Recipe
Rice Paper Samosas
Equipment
Ingredients
- 5 potatoes, medium, golden or Yukon
- 1 Cup peas, frozen
- 1 onion, medium
- 3 Tablespoons butter, or vegan alternative
- 1 Teaspoon salt
- 1 Teaspoon garam masala
- 1 Teaspoon curry powder
- 1/2 Teaspoon black pepper
- 2 Tablespoons vegetable oil, or more if needed, to sauté the onion
- 20 rice papers
Instructions
- Peel and cut the potatoes into 1 to 2-inch chunks. Put potatoes in a pot of boiling water and cook until tender.
- While the potatoes are boiling, mince the onion and sauté in a pan with a little oil until soft and have some color.
- When the onions are almost done, add ½ teaspoon garam masala, ½ teaspoon salt, ½ teaspoon curry powder and ½ teaspoon black pepper. Continue to cook for a few minutes, then add in the frozen peas and cook until peas are hot. Remove from heat, set aside.
- Remove your potatoes from the boiling water when they have become tender, put them into a mixing bowl with the butter and mash them using a potato masher or fork. They don't need to be smooth – it's better if they are still a bit chunky.
- Add the pea mixture to the potatoes and mix to combine. Add in the remaining spices, I like to do this a 1/4 teaspoon at a time to prevent over seasoning. Since all the ingredients are cooked you can taste as you go!
- When you are done making the filling, it's time to set up a workstation. First you will need a clean work surface with a cutting board, then a shallow plate or baking sheet that can fit the size of your rice paper.
- Pour some water into the baking sheet, enough to coat the bottom. I also recommend having a second baking sheet lined with parchment paper.
- Take a sheet of your rice paper and dip it into the water, flip it over and let it sit for just a second or two then pull it out and put it onto your cutting board. Give it a few seconds then when the sheet has softened, cut the sheet of rice paper in half with a sharp knife.
- Put about 1 1/2 to 2 tablespoons of the filling onto the very bottom middle of the sheet. Then like you would fold a flag, fold one of the bottom corners up over the top of the filling and attach it to the opposite side to create a triangle with the filling inside, then flip the triangle up once, and then flip it over once. Fold any leftover edges over and make sure there are no gaps or breaks anywhere.
- You want to make sure the filling is fully sealed, set your folded samosa on your parchment lined baking sheet and continue this process until you have used all of your filling.
- In a small bowl mix together a teaspoon of salt with a dash of pepper, curry powder and garam masala. You will be using this to lightly sprinkle on your samosas after they have been fried.
- Pour about a quarter to a half of an inch of oil in the bottom of a skillet, carefully heat the oil to 350 degrees F on your stove. Working in small batches, fry two to three samosas at a time frying for a few minutes on each side then set the samosas on to a rack to drip excess oil off. Immediately sprinkle with a bit of the seasoned salt mixture you made.
Notes
Dipping sauce ideas: Any pre-packaged Indian dipping sauces such as a mint or mango chutney would be great to use as a dipping sauce for these.
Expert folding: The folding process is the exact same as when you do the triangle folds for a flag. In the end, it really doesn’t matter how you fold them as long as they’re totally sealed.
Make them ahead: As with most fried foods these are best served immediately, but you can pre-make the filling and even pre-fold these and just have them ready to go – keep them in an airtight container in the fridge for up to a day and then fry them when ready.
Nutrition
Gluten free vegan samosas offer so much flavor in every bite. This homemade Indian samosa recipe wraps the samosas in rice paper to keep them free from gluten. Enjoy them as an appetizer, side dish or snack.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These gluten-free samosas are a game-changer! So tasty and easy to make!
This was so perfect! I made this yesterday and we enjoyed eating these with my family!
Incredibly tasty! This recipe has earned a permanent spot in my kitchen.
Wow these look so delicious and not even as difficult to make and prep as it looks! Love how it’s gluten free too!
Don’t’ have to be vegan to enjoy these! They look wonderful!
I would love to try these! I love potatoes and peas!
These vegan samosas are filled with a yummy filling and a crisp outside, perfect for snacking!
I haven’t heard of these before. I am sure I would like them! They look scrumptious.
I have never seen rice papers used. That would be so quick and easy!