I love vegetarian samosas. I don’t love that the dough is not gluten-free and so Levi can’t enjoy them. I have plans to experiment with the dough and make a gluten-free version of it, but in the meantime I had this brainstorm I’ve been dying to try out.
I like to think it’s a Vietnamese/Indian fusion appetizer but really it’s just me being lazy with trying to make my own dough and seeing just what would happen if we used rice paper wrappers instead of pastry.
I created the filling based on a variety of recipes I found online, including this one.
You could make these as rolls or the traditional triangle style I suppose, though when I tried I really couldn’t figure out how to make a nice triangle with a rice paper wrapper. Rolls were just so much faster for me to do.
- 4 large potatoes, peeled and diced
- 1 large onion, diced finely
- 1 cup frozen peas
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 green chili, diced finely
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 tablespoon vegetable oil
- ½ cup vegetable stock
- Rice paper rounds
- Peanut or vegetable oil for frying
- Heat vegetable oil in a frying pan. Add the onion, garlic, ginger and chopped green chili. Saute until soft.
- Add potatoes, peas, cilantro and seasonings. Stir until well coated.
- Add vegetable stock. Cover and simmer for 30 minutes until potatoes are cooked.
- Let cool to the touch before handling.
- Take the rice paper and dip in cool water, letting excess water drip off. Place on cutting board.
- Spoon 2 tablespoons of filling and roll up as a spring roll.
- Heat 1-2 inches oil in a deep skillet.
- Fry rolls in oil until just browned on all sides.
- Remove to a wire cooling rack to let excess oil drip off.
- Serve warm with tamarind chutney.