Roll over Rice Paper Samosas, these Gluten Free Samosas are here to stay. Using Rice Paper Wraps, these are so easy to assemble and can be baked, air fried or fried.
Here are the ingredients and steps to make this recipe!
Rice Paper Samosas
Oil as required
1/2 cup diced Onion
1 tsp sliced green Chillies
1 tsp Garam Masala
1 tsp Cumin powder
1 tsp Chilli powder
1/2 tsp Turmeric powder
2 tsps Ginger & Garlic paste
500 gms ground Beef, Lamb or Mutton
Salt to taste
1/2 cup chopped Coriander
1/2 cup cooked Peas
30 - 6 inch Rice Paper Wraps (approx)
Prepare the filling by heating some Oil and sautéing the Onion and Chilli
Add the powdered Spices followed by the Ginger & Garlic paste and mix this well
Add the Beef and break it up with the spoon
Add Salt to taste
Cook this for 10 mins breaking any lumps with back of a spoon
Add Coriander and the Peas and mix together
Cool the filling
Dip each Rice paper sheet in room temp Water and place on the board and cut in half
Separate the 2 halves and leave on the board
Place a tsp of filling in the centre, pull one edge over, making a point in the middle and line up the bottom curved edge and repeat the same with the other side
Press down the edges firmly to seal. If the paper hasn’t softened enough, it can be a bit hard to seal, if it’s too soft, it’s hard to handle, but when it’s just right it’s very easy. You just have to find your balance.
As you make the samosas, just lay them on a parchment lined baking tray
Once you get the hang of it, you can work on 2 sheets at a time
Once you have a tray done, spray them with some oil and put them in a preheated oven at 350 degrees and bake for 20 - 30 mins, turning over in between
This batch makes about 50 - 60 samosas and can be frozen, after they are baked.
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
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