Cheater Samosa Rolls

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.

Cheater Samosa Rolls
Prep time
Cook time
Total time
A gluten-free and vegan variation of samosas using rice paper wraps instead of pastry dough.
Recipe type: Appetizer
Cuisine: Indian
Serves: 4-6
  • 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
  1. Heat vegetable oil in a frying pan. Add the onion, garlic, ginger and chopped green chili. Saute until soft.
  2. Add potatoes, peas, cilantro and seasonings. Stir until well coated.
  3. Add vegetable stock. Cover and simmer for 30 minutes until potatoes are cooked.
  4. Let cool to the touch before handling.
  5. Take the rice paper and dip in cool water, letting excess water drip off. Place on cutting board.
  6. Spoon 2 tablespoons of filling and roll up as a spring roll.
  7. Heat 1-2 inches oil in a deep skillet.
  8. Fry rolls in oil until just browned on all sides.
  9. Remove to a wire cooling rack to let excess oil drip off.
  10. Serve warm with tamarind chutney.


These were so good! The filling is amazing – if I do say so myself – and it really worked with the rice paper wrapper instead of pastry. This recipe is a winner in my books!
I’ve received quite a few comments and suggestions for a lower-fat way to cook these – baking them rather than frying. I have yet to test this out but I’m sure it works wonderfully. Browse the comments below for hints from readers.


  1. Ashley says

    First of all, i am new to eating gluten free and vegan because of stomach issues. I have been feeling way better and thanks to your recipes, I have kept things exciting and yummy in the kitchen! I made these last night and they took a while from start to finish but the filling was spot on with the flavors. I have a question though. I almost never cook with more than a couple tablespoons of oil. I guess I didn’t let the oil get hot enough because they were so greasy! do you think these would turn out well if I brushed them lightly with oil and baked them? I’ve never worked with rice paper before now so I don’t know if they will crisp and brown in the oven or if it is completely necessary to fry them. Luckily I have quite a bit of the filling left so I was hoping to come up with a healthier method of cooking. what do you think?

    • Megan says

      You’re right … they are a bit greasy and I found that when they cooled a bit that was a concern for me as well. Yes, you can definitely brush with oil and bake these. I tried re-making these using tapioca rice paper wrappers and didn’t have great success but I think it was the way I rolled them making them a bit gummy. So, yes, try baking them for sure, but I’d suggest that as much as possible don’t roll up layer on layer of the wrapper if you can help it. It might help it crisp up better too.

      Does that make sense? I hope so. I’ll be remaking these and using a baking technique soon too. Please let me know how it works for you!

      PS Thanks for the kind words … I am always thrilled to hear that this site can help people live an enjoyable (and not boring!) gluten-free and vegan life. Cheers! :)

  2. Ashley says

    Yes, I know what you mean. I’ll let you know how they turn out! Thanks again for all of the delicious recipes!

  3. Ashley says

    Megan – just wanted to let you know I baked these (actually the very next day but kept forgetting to get on here and let you know how they turned out) and they turned out way better! I think no matter how you do it, they seem greasier than regular wonton-wrapped samosas simply because they are so much crispier so they appear “shiny” no matter how much oil you use. I used maybe 1.5 tsp of evoo for 4 samosas and just brushed it on all sides. I baked at 350 for about 30 minutes, turning them halfway. I liked them much better this way because even though they looked greasy, they really weren’t. Thanks again for the delicious recipes!

      • Martha Courtney says

        Yea! Most finally unstuck enough in about 30 minutes. Next time I’ll use non-stick foil instead of regular. The evoo didn’t keep them form sticking on its own.

    • Martha Courtney says

      I have these in the oven now. After 15 minutes I took them out to turn them. They were oiled but are completely stuck and tear apart when I try to turn them. I put them back in the oven. Hopefully in another 15 they will dry out enough to release?? :-(

  4. Abbers says

    Samosas are one of my favourite foods. I know yours are amazing Megs! I’m into working out, and am trying to cut down on fats, so I think I am going to try this baking method as well. How do you think these would turn out of they were brushed with hot sesame oil? I’m not really sure how that would go with the spices for the filling. If its not a good idea, i’ve got veggie oil.. but no peanut oil. :(

    • says

      You can use veggie oil Abs, it’ll work just fine. If you’re into something more Asian-inspired try the Avocado Spring Rolls and bake them brushed with your hot sesame oil. That would be amazing! Plus with the nice avocados you get down there … I’m jealous!

  5. Susan says

    I love samosas (or at least used to), but have not had them for years since going GF due to a gluten sensitivity. My husband is celiac and my daughter is also gluten sensitive, and she really misses samosa’s, so I was thrilled to stumble across this recipe! I am going to use the baking method on a stone baking sheet, which I find is good for browning things. I found square rice paper, so I think I’ll use that and try to wrap them up traditional samosa style! Wish me luck!

  6. Susan says

    I made these tonight and they were absolutely divine! For the filling, instead of the onion, I used a leek, and added a chopped carrot for colour. I used coconut oil for sauteeing. I used 22 cm rice paper squares and for the first pan, cut them in half to fold samosa style triangles. Then for the remainder I just folded the rice paper in half (on the suggestion of my husband) and folded samosa style. I lightly brushed them with olive oil and then baked at 400 for 20 minutes, turned them, then baked 20 minutes more. The first pan that was a half sheet were good, but the remained that were a full sheet folded in half were much better! They had a good crunch, browned nicely and were not as transparent at the half sheet ones. I made 25 in total and there were only 8 left … hubby devoured them (and I had a few also :)).

  7. amelia says

    I made these a few weeks ago and they were so good I’m making them again today! I used square ricepaper cut lengthwise into two rectangles, then folded it around the filling so they were little triangles and baked them. Super yummy! My gluten sensitive husband is very happy :)

    • says

      Yay! Actually just remade these again a couple nights ago too and did the square rice paper trick to fold them into triangles. Worked awesome. Thanks for sharing your experiences too. :)

  8. Scottie says

    I just did this recipe with rice papers and found them crunchy …hard to chew where there was no filling. So could someone send me a picture of those mentioned above? As they say, a picture is worth….
    But the filling and ideas inspired me.

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