Crispy Chewy Rice Paper Samosas

Crispy and Chewy Rice Paper Samosas are a fun and lighter twist on a favorite street snack I crave all year long The blend of tender veggies and spices wrapped in the crunchiest golden shells tastes just as satisfying as fried versions but bakes up fuss free with a gluten free bonus

I tried these for the first time as a quick appetizer before a family dinner Now my friends request them every time I entertain because that chewy crispy texture is truly unexpected

Ingredients

• Kikkoman Sesame Oil: adds nutty toasted flavor and helps the shell crisp up Use a high quality toasted sesame oil for deep flavor
• Russet potato: gives a hearty creamy bite Choose firm potatoes without bruises
• White onion: for mellow sweetness Chop evenly for even cooking
• Red bell pepper: brings color and a mild crunch Pick peppers with shiny skins for freshness
• Minced garlic: infuses every bite with savoriness Freshly minced gives the best flavor
• Ground cumin: delivers earthy warmth A fresh spice makes the filling aromatic
• Ground turmeric: brings color plus a subtle earthy note
• Sea salt: seasons the veggie blend and brightens the flavors
• Fresh cilantro: adds a pop of brightness and herby finish Only use leaves for best texture
• Green peas: lend sweetness and gentle bite Frozen or fresh both work well
• Rice paper sheets: provide crisp and chewy gluten free wraps Look for sheets without cracks
• Kikkoman Gluten Free Sweet Chili Sauce for dipping: adds the perfect balance of heat and sweet Use cold for contrast

Step-by-Step Instructions

Prep the Veggies:

Finely chop the potato onion and red bell pepper for a cohesive filling Chop cilantro and get peas ready

Sauté the Aromatics:

In a medium pan heat one tablespoon of sesame oil over medium Cook the potato onion and bell pepper gently for five minutes Stir often to prevent sticking and let the vegetables soften creating a flavorful base

Spice it Up:

Add garlic ground cumin ground turmeric and sea salt to the pan Stir well so the veggies are evenly coated Sauté for another five minutes so the spices bloom and the potatoes cook until almost tender

Finish the Filling:

Turn off the heat Stir in chopped cilantro and peas letting the residual warmth wilt the herbs and just cook the peas Allow mixture to cool for five minutes so it is easier to handle

Shape the Samosas:

Set oven to four hundred degrees Fahrenheit and line a medium baking sheet with parchment paper Cut each rice paper sheet in half with kitchen scissors to form eight half moon pieces

Soften and Fill Rice Paper:

Fill a large bowl with warm water Submerge two rice paper halves at a time for twenty seconds then place on a work surface Spoon a generous mound of veggie filling onto each half

Fold into Triangles:

Fold one side of the rice paper over the filling then fold again from the other side making a triangle Press gently but firmly to seal Place the shapes on the baking sheet and repeat with all pieces

Brush and Bake:

Lightly brush each samosa with the remaining tablespoon of sesame oil for a golden effect Bake for ten minutes then flip the samosas over so both sides crisp up Bake ten minutes more

Cool and Serve:

Let samosas cool for at least ten minutes before serving so they firm up Serve warm with a small bowl of sweet chili sauce for dipping

Makes an excellent appetizer for gatherings The chewy crispy texture is what I love most about these Rice paper brings a totally different bite and gets so golden and shatteringly crisp on the edges My little cousin tried these with me the first time and now always helps fold them

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days Reheat in a preheated oven or air fryer to restore crispiness They may soften slightly after storage but will stay flavorful Avoid microwaving since the texture will turn gummy

Ingredient Substitutions

Swap in sweet potatoes or carrots for the russet potatoes if you want earthier sweetness Try green onions instead of white or toss in corn kernels for crunch If cilantro is not your thing use flat leaf parsley or mint

Serving Suggestions

Serve as finger food at your next game night or picnic Pair them with extra sauces like soy dipping sauce or sriracha These samosas also work inside fresh lettuce cups for a handheld lunch plate

Cultural and Historical Context

Samosas are classic across South Asia traditionally made with wheat flour wrappers and deep fried Rice paper adoption adds Vietnamese flair while keeping things lighter It is a fun hybrid recipe reflecting my love for global snack foods

Let the baked samosas cool just a bit and serve them up warm with your favorite dipping sauce They are truly irresistible and always a party favorite

Recipe Q&A

→ How do you keep rice paper samosas crisp after baking?

Let samosas cool on a wire rack to prevent steam from softening the wrapper. Serve immediately for best texture.

→ Can I prepare the filling in advance?

Yes, make the vegetable filling up to a day ahead and refrigerate. Assemble and bake just before serving.

→ Is it possible to air fry these samosas?

Air frying at 375ºF for 10-12 minutes yields a similarly crispy result. Turn halfway for even browning.

→ Which dipping sauces complement these samosas?

Sweet chili sauce adds a tangy kick, but you can also try tamarind, mint, or yogurt-based dips.

→ Can other vegetables be used in the filling?

Swap in carrots, spinach, or corn for a personalized twist on the classic blend.