Crispy Chewy Rice Paper Samosas (Print View)
Baked rice paper triangles stuffed with savory vegetables. Crunchy outside, tender inside, paired with sweet chili sauce.
# What You'll Need:
→ Filling
01 -
2 tablespoons sesame oil, divided
02 -
1 cup russet potato, peeled, finely chopped
03 -
0.5 cup white onion, finely chopped
04 -
0.5 cup red bell pepper, finely chopped
05 -
0.5 teaspoon garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground turmeric
08 -
0.5 teaspoon sea salt
09 -
0.5 cup fresh cilantro, chopped
10 -
0.5 cup green peas
→ Assembly and Serving
11 -
4 rice paper sheets
12 -
0.5 cup gluten-free sweet chili sauce, for dipping
# Directions:
01 -
Heat 1 tablespoon sesame oil over medium heat in a medium pan. Add chopped potato, onion, and red bell pepper. Sauté for 5 minutes until softened. Add minced garlic, cumin, turmeric, and sea salt. Stir and cook for an additional 5 minutes. Remove from heat and fold in chopped cilantro and peas. Allow mixture to cool for 5 minutes.
02 -
Preheat oven to 200°C. Line a medium baking sheet with parchment paper. Using kitchen scissors, cut each rice paper sheet in half to create 8 half-moon pieces.
03 -
Fill a large bowl with warm water. Submerge 2 rice paper halves at a time for 20 seconds. Shake off excess water and place onto a clean work surface. Spoon filling onto each half and fold sides to form a triangle. Place each samosa onto the lined baking sheet. Repeat with remaining rice paper and filling.
04 -
Lightly brush the surface of each samosa with the remaining tablespoon of sesame oil. Bake in the preheated oven for 10 minutes. Gently flip each samosa with a spatula and bake for an additional 10 minutes until golden and crisp.
05 -
Allow baked samosas to cool on the tray for 10 minutes at room temperature. Serve warm accompanied by gluten-free sweet chili sauce.
# Notes:
01 -
Ensure rice paper is only soaked until pliable to prevent tearing during assembly.