by Nandita 3/11/2022

Rice Paper Rolls w/ Samosa Stuffing

Easy Indian Samosa’s anyone? Yes, it is possible! I made these easy peasy Samosa rolls with rice paper and shallow fried them in some oil. You don't have to do that too, but that crispy exterior does it for me! Check out the recipe and make this vegetarian en gluten free snack soon!
Delicious Indian flavours, what else do you need in a snack?

Delicious Indian flavours, what else do you need in a snack?

You can put this simple snack on the table in no time and it's something different on your cheese platter ;-) I served these rolls with a Buldak (read: Korean spicy sauce) Ketchup, but a chili sauce or chutney is also delicious with it.

Combine these crispy rolls with my Buldak Ketchup - so good!

Combine these crispy rolls with my Buldak Ketchup - so good!

Rice Paper Rolls w/ Samosa Stuffing

  • Prep: 25 min
  • Total: 45 min
  • Vegetables

Ingredients

- 1 ½ cup of potatoes (cubed and cooked after)
- 1 ½ cup of broccoli (shred into small pieces)
- ½ white onion (finely chopped)
- 2 tsp garam masala
- 1 tsp of garlic paste or 1 garlic clove (minced)
- 1 tsp chili powder or finely chopped chili
- 1 tsp cumin seeds
- 1 tsp Nigella seeds
- 2 tbsp oil
- 2 tbsp of water
- salt & pepper to taste

- 8 rice paper sheets
- 3-4 tbsp (sunflower) oil for shallow frying

For the Buldak Ketchup:
- 3 tbsp Ketchup
- 1 tsp Buldak sauce

Instructions

  1. Cook your potatoes in some water with a bit salt. Make sure they are cooked through. Then with a fork smash them and set them aside.

  2. Then add 2 tbsp of oil to a pan and toast your whole spices: cumin and nigella seeds on medium heat. When the spices are fragrant (after 2-3 minutes) add your finely chopped onion, garlic, garam masala, chili and turmeric powder and mix well.

  3. After 2-3 minutes add your broccoli pieces and 2 tbsp of water. Then turn your heat to low and cook for about 5-7 minutes. Cover the pan with a lid. The broccoli will still be crunchy. Cook further for a less crunchy broccoli.

  4. When your broccoli is cooked then add it to your smashed potatoes. Taste the mixture and season with salt and pepper.

  5. Then add about 2 tbsp of filling to a rice paper (slightly wet these) and roll te rice paper like a “loempia” or egg roll. Check out my Instagram REEL on how I did. Grease a plate with a little bit of oil and place the rolls on them.

  6. When you finished rolling, then shallow fry the rolls in a pan. Make sure both sides are crispy and turn them over after 2-3 minutes. Serve with my Buldak Ketchup, Star Fruit Chutney (or your fave chutney) or chili sauce.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.