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Rice Paper Samosa Rolls

Crispy Rice Paper Samosa Rolls: Healthy Vegan Delight

These Rice Paper Samosa Rolls are a healthy, vegan alternative to traditional samosas, featuring a crispy exterior and flavorful filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 rolls
Course: Appetizer
Cuisine: Indian
Calories: 146
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 3 sheets Rice Paper Sheets Soak in warm water to soften.
  • 3 Tbsp Olive Oil Used for sautéing; can substitute with any neutral oil.
  • 3 small Yukon Gold Potatoes Can substitute with sweet potatoes.
  • ⅓ cup Shredded Carrots Pre-packaged shredded carrots are convenient.
  • ½ cup Green Peas Frozen or canned; can substitute with corn.
  • 1 medium Onion Can substitute with shallots.
  • 3 cloves Garlic Use garlic powder if needed.
  • 1 tsp Garam Masala Can substitute with curry powder.
  • 2 tsp Curry Powder Adjust based on spice preference.
  • ½ tsp Turmeric Leave out if unavailable.
  • ¼ tsp Salt Adjust to taste.
  • ½ tsp Ground Cumin Seeds Substitute with ground cumin if needed.
  • ⅛ tsp Cayenne Pepper Omit for milder flavor.
For the Chutney
  • ⅓ cup Dairy-Free Yogurt Any plant-based yogurt can be used.
  • 1½ cups Fresh Thai Basil or Cilantro Can substitute with parsley or other herbs.
  • ½ cup Mint Leaves Can substitute with more cilantro.
  • ½ pepper Jalapeño Pepper Adjust for heat preference.

Equipment

  • Medium-sized pan
  • food processor
  • Oven

Method
 

Preparation
  1. Wash, peel, and mince the onion and garlic. Cube the Yukon Gold potatoes and shred the carrots.
Cooking Filling
  1. Heat 1 tablespoon of olive oil over medium heat, then add onion and garlic. Sauté for 3-4 minutes.
  2. Incorporate cubed potatoes, shredded carrots, green peas, and remaining olive oil. Cook for 2-3 minutes.
  3. Mix in the spices, cover, and cook for 12-15 minutes until potatoes are tender.
Rolling the Samosas
  1. Soak rice paper in warm water for 2-5 seconds until soft. Lay flat and fill with vegetable mixture, rolling tightly.
Making Chutney
  1. Blend dairy-free yogurt, fresh herbs, and jalapeño in a food processor until smooth.
Cooking Rolls
  1. Bake the rolls in a preheated oven at 390°F (199°C) for about 10 minutes until golden-brown.
  2. Alternatively, pan-fry in a skillet for 3-4 minutes on each side until crispy.

Nutrition

Serving: 1rollCalories: 146kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 105mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 3000IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Refrigerate rolls for 15-30 minutes after wrapping for better shape and crispiness when cooked.

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