Rice Paper Samosas
Crispy rice paper samosas filled with spiced potatoes and peas—an easy, gluten-free twist on a classic snack or appetizer.
Servings: 20
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
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.
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
Calories: 107kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 231mg | Potassium: 271mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg
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