I love using Rice Paper. Typically I use these to make Vietnamese Spring Rolls which I adore, and I’ve even made a fried version. Today I’m making a gluten free version of the famous Samosa.

This Samosa is filled Kheema which is typically Beef, Lamb or Mutton, but you can also make it with Chicken or Vegetarian. The key here is to make sure that the filling is not too moist as the rice paper won’t be able to absorb too much of the liquid.

I’m using a 6 inch wrapper for this recipe and with the filling recipe, you will yield 50 – 60 mini Samosas.

I cooked this in my oven since it’s the most practical way to get many done at the same time, however you could also cook this in the air fryer or in hot oil. Caution with the oil, they tend to stick together to fry them apart.

Rice Paper Samosas

5 from 3 votes
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Ingredients
  

  • 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

Instructions
 

  • 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.