Fully-Loaded Spring Samosas with Sweet n’ Spicy Mint Chutney

samosas

Most people would consider laziness an undesirable trait. People like parents. Teachers. Bosses.

But you know what? Sometimes great things are born out of laziness. Remember that batch of banana bread that turned into Banana Bread Pancakes? Genius!

When I decided that I wanted to make samosas this week, the one thing stopping me was the dough. Just thinking about out how to make it thin, flaky and crispy without deep-frying it, and hopefully gluten-free without any weird ingredients was enough to make me throw in the towel before even hitting the cutting board. I knew that I was entering into a multi-attempt recipe project, and that made me want to lay down and take a big ol’ nap, when all I wanted was to bite into a hot and spicy, crispy samosa. Oh, life is hard.
That’s when I remembered that laziness breeds wonderful ideas and before I knew it, I was rooting around in my cupboard, hunting for a solution, when it dawned on me: rice paper wraps.

Using rice paper to wrap a deliciously spiced Indian-style filling not only eliminates gluten, but also the need to deep fry. The rice paper becomes crisp in the oven with the smallest brush of melted oil (ghee is delicious and appropriate with the Indian flavours, but coconut oil works great for a vegan version).  The other bonus is that they are beautiful! The rice paper is transparent, revealing the gorgeous colours and textures of the filling inside. Although these are a far cry from traditional samosas, I am super pleased with the results.

Deep-frying: deeply troubling
I did a fun little experiment today and looked up “the healthiest oils for deep frying” online. I went on a few forums and was sad to see how many people are still deep-frying with olive oil thinking that they are doing themselves a favor. Yikes! Didn’t they read my post about ghee?

But why is deep-frying so not-good-for-you? It’s because heating fats above their respective burning temperature (also known as the “smoke point”) causes fats to decompose. Fat decomposition causes chemical changes that not only reduce flavour and nutrient content, but more detrimentally create harmful cancer-causing compounds, called free radicals. You can easily tell when a fat has reached it smoke point simply by placing a bit of it in an empty pot, cranking up the heat and waiting for it to turn to a gaseous vapour. Sadly, this is they way most people start the cooking process! Even just inhaling those vapours is harmful, so avoid heating delicate fats like olive oil in all cases.

If you are going to be doing any deep-frying or sautéing at high heat, remember to use a high-temperature stable cooking fat, such as coconut oil or ghee (clarified butter). These are the two oils that I cook with exclusively. Ghee has more flavour, but if I want to make a vegan version of a recipe, I’ll use an aroma-free coconut oil.

samosas4

These little treats would make a delicious appetizer at an Indian-themed meal, but they are also a great snack all on their own. I urge you to make the Sweet n’ Spicy Mint Chutney that accompanies the recipe, as this with the samosas is a match made in heaven! The samosa filling is rather salty, so the sweetness and heat from the chutney is a fabulous balancer. The chutney is also delicious folded into a rice or quinoa salad, which is what I made the next day for my lunch. I threw in some chickpeas, freshly grated carrots, spring onion and lots of fresh lime juice. Delish! And so easy to make.

The samosas are most delicious right out of the oven, but hey will keep for a day. The wrappers lost their crispiness after a while, but they are still delicious. Try taking some to work the day after with a little dollop of chutney on the side. Your co-workers will be sooo jealous (which is the whole point of bringing your lunch, right?).

Knowing in my heart that I couldn’t be the only lazy mastermind to come up with this idea, I searched online to find that there were a few folks indeed, who had experienced a similar brainwave. This was also convenient for me, to see that the samosas would actually turn out in the end.

If you want very clear instructions on how to assemble the samosas, I found a video of a woman making these with rice paper too. Thanks Kittee! She is one groovy lady with wonderful instructions. Although our filling and chutney are different, our processes are almost identical and you’ll be able to see how she folds the wrappers, which may be helpful.

samosas1

I hope you all get lazy and make these too!

Happy Spring Samosa Sunday,
Sarah B.

145 comments

  1. Jana

    I can smell the mint, this looks sooooooooo FRESH! happy to have fresh mint (4 types) growing on my balcony:-))) thanks for this happy recipe+colourful inspiration! sunshine from very cold tulipland…
    -> btw, thanks also for the tip to go the Organic Market in Amsterdam, I have visited it yesterday…xxxxx

  2. Catherine

    Will try them for sure.
    Quick note: I find your blog very inspiring. Thank you for sharing your passion with us.

  3. Sasha

    Laziness does breed creativeness! It really is an important creative tool.

    This is such a clever recipe. And that chutney with both dates and fresh mint sounds nothing short of completely addictive! Now if only spring can make a come back here in South Germany.

  4. FoodFeud

    Boy, it’ll take me a lot of work to be lazy but I GUESS I can do it for these… Seriously, rice paper wrappers are BRILLIANT! So, so gorgeous and YES I can never get down with deep frying, guh.

  5. Brenda @Sugar-Free Mom

    I can’t thank you enough for this recipe! I just made some fresh veggies spring rolls and have a TON of wrappers left to use and well…..wanted something else, this recipe is my kinda thing! LOVE it!

  6. Krista

    Thank you so much for explaining WHY coconut oil is the best for cooking. :-) So often people say, “THIS IS THE BEST” without explaining why. I need my why’s answered when it comes to food. :-) These look delicious. :-)

  7. Mira

    I love this idea! Crusts and deep-frying are huge deterrents for me as well, so this may actually motivate me to make samosas. I am also a huge fan of chutneys and this one looks amazing :)

  8. Briar

    These are absolutely gorgeous, Sarah! Can’t wait to use this technique with all the lovely late-Spring veggies at the farmers’ market right now…

  9. zosia

    Hi there :)

    Thank you for such a lovely recipe. I’d like to make it…but need to know if they are “freezable”?

  10. jessica

    dear sarah, how do you feel about grapeseed oil for cooking? i read that it is ok for high temperatures, unlike olive oil, so i’ve been using it whenever i don’t want coconut oil. but maybe i’ve been lead astray! wondering what your take on it is.

  11. Ally

    Sweet Sarah B.! I’ve been waiting for this post ever since I saw the photo tease! I love the idea of using rice paper wrappers for samosas. I eat endless veggie rolls at home; this will be a fun new way to use them. Groovy hun.

  12. Ivy

    Thanks for this recipe. I’ve got a pack of rice paper that has been sitting in my kitchen cupboard for some time. I’ll definitely try this.

  13. Lana

    You’ve done it again Sarah B! These look INCREDIBLE! Going to try these minus the cashews (oh how I wish I could tolerate nuts!), can’t wait!

  14. Ketmala Phoumalavong

    What a brilliant idea Sarah!!! I was going to make spring rolls tomorrow morning for our Memorial Day picnic, now I will certainly give your Spring Samosas a try – I could already taste the medley of fresh flavor – YUM!!!

  15. Natasha

    These look amazing! We are big fans of spring rolls at my house, so I always have tons of rice paper on hand–we’ll definitely be trying these!

    I also wanted to say that I am so in love with your blog. I have made several recipes, and they’ve all turned out wonderful (especially the life changing bread, and we also love love love the minty black bean salad). Thanks for sharing such fulfilling, wholesome, delicious recipes!

  16. Pernille

    I had that same lazy feeling – and loving the rice paper as well -especially when you have kids, so posted a blog about it to (thoug not with recipes, just the laziness and rice paper), now I HAVE to try this as well looks delicious and I love Indian and samosas (have just been avoiding them!)

  17. Romy

    Sarah, thanks so much for this amazing recipe. It was nice to see that I only need to buy one ingredient to make these samosas and will go great with my red lentils. I just had one question. Do you advice to soak the dates a bit before blending?

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  19. jeri

    I see I’m not the only reader that didn’t realize just how many wrappers came in a package (they really are THIN aren’t they?). I love the way you can see all the ingredients through the wrapper.

  20. Ani

    These look fantastic! Think I have everything I need so I’ll be making these soon. I also use grapeseed, safflower, or sunflower oil if I don’t want the taste of coconut. Although I think the subtle coco flavor on these would actually add to it. Great idea!

  21. Sarah

    Fabulous!! Finally a samosa I can eat that is gluten-free, much healthier than fried and looks like the filling will be so yummy. Well done!

  22. Andra

    Amazing recipe- can’t wait to try!

    Question- do you prefer virgin coconut oil, or refined? I am eager to convert but wasn’t clear which one you recommend. You mention an “aroma free” coconut oil in this post… Are you referring to refined? Would love your thoughts on which one is preferable when sautéing. Thanks so much for your insight and for your gorgeous blog!

  23. Ally

    When you say aroma-free coconut oil, do you mean refined? I really want to cook with my coconut oil, but it’s raw virgin and I hate to waste it by blasting it with heat. Additionally, as much as I love coconut, I just don’t want the taste of it in everything that I cook. Does refined coconut oil also taste neutral? Help! Please :)

  24. Amie

    These look absolutely fabulous! I’m definitely going to try this ASAP. My mint and peas are overgrown and this is perfect recipe for them!
    I’ve never heard of aroma free coconut oil. Could you please elaborate on this?

  25. Connie

    What a fantastic idea. Samosas are some of my faves, but they are always so oily, so I usually have them just once or twice a year. But wrapping them in rice paper, I can indulge my tastebuds more often!

  26. Elle

    NEW FOLLOWER HERE!!! I am so happy I found this space. It is my job in our house to make meal plans for the week. These are definitely going on there. They look DELICIOUS!!! Love Elle xo

  27. The Travelling Chopsticks

    I can’t believe how BEAUTIFUL these samosas are – I love the transparent skin, and this is something I would NEVER have thought of doing! Thank you! I have rice paper kicking about my cupboard, I am going to go home and make these tonight!!

  28. Jesse @OutToLunchC

    OMG these sound delicious! I love samosas but I also don’t know how I would make a good gluten free dough so I love the idea of using rice paper wraps. I can’t wait to try these, thanks for sharing the recipe!

  29. Naz

    This looks amazing Sarah. Can I ask what kind of aroma-free coconut oil you use? I’ve been looking for one and haven’t come across one yet. Thanks.

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  31. Jen

    Why does the olive oil bottles say that it can be used for low to medium heat? If it’s not used for high heat cooking is it still converting to damaging free radicals? Should it never be heated at all?

    Thanks

  32. Sam

    I love the healthier use of rice paper wrappers to makes these. All the flavour, minus the grease. I may need to steal this idea :-)
    Sam

  33. Lori

    OMG Sarah! I read this recipe and had to make it immediately. It is absolutely delicious. Spicy, chewy, crispy all in one. My new favorite food. Thank you.

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  36. The Symmetric

    I was so inspired by this recipe that I bought rice paper wrappers for the first time and made the samosas and chutney for tonight’s dinner! And I can attest that they were totally AMAZING. Thanks! xx Shanan

  37. Sarah

    What an incredible recipe! I can’t believe how crispy the rice paper turned out – really such an improvement from an original samosa. Your recipe, photos & blog is amazing and I share it daily with my patients! THANK YOU for all that you do. You inspire health and get me excited to be in the kitchen!

  38. Richard

    Wow! These look amazing. When I use rice paper, it just doesn’t have the uniform shape you have or when I do spring rolls, either way the taste is incredible, thanks so much… I so love the mint :)

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  40. Sylvia

    I have read a few posts where you explain why it is bad to cook with olive oil, they were all great and I have switched to Coconut oil or ghee for much of the time but I’m still pretty confused… you say it becomes unstable when you heat it beyond its smoking point, which is about 350-375… so if you heat olive oil slowly on minimum heat and then add garlic and never turn the burner up until you add crushed tomatoes is that still bad for you? If you toss veggies in olive oil and roast them in the oven at 300 or grill them on the BBQ is that still bad? I’m just wondering about the specifics of it, because for many dishes, especially when I’m cooking Italian food, I really prefer to cook with olive oil.

  41. Clara

    Hi, I cooked the samosas today and they turned out delicious! I used edamame beans instead of peas and did a mango chutney. I was surprised by the consistency of the baked rice paper. Really nice and different. Thanks again!

  42. Andy

    These samosas look great!
    Laziness sometimes has its benefits – we often find the easiest way to do things!
    We use rice bran oil for frying – gets to a nice high temperature without smoking.

  43. Léonie

    woaaaaaah!!! I really like you! those samosas are amazing! I wish I could be good as you!
    beautiful photos :) please, come to visit me and post a comment if you like my tiny blog

  44. Adrianne

    I am making these right now and I can’t even wait to bake them to eat. So yummy! Thanks for an amazing recipe. The spices are so delicious together.

  45. Anonymous

    Dear Sarah,
    Throughout my entire life my relationship with food has been a troubling one.
    I used to eat a lot, and a lot of the bad stuff. A couple of years ago though I decided to change the way I was eating. I began buying fruit and vege’s, eating homecooked meals and eliminated almost all sugar and saturated fat from my diet. This lasted for about a year and I was feeling great! but my motivation started to wein and the ‘bad’ foods slowly crepted back in. It was a terrible time because I could see all my hard work going to waste. I was terrified that I would find myself back to square one. BUT THEN! I stumbled across your blog and your inspiring way of life!! You literally saved me!
    So thankyou, Sarah, for putting me back on track. I am indebted to you forever.

    [I hope you find this comment :)]

  46. Gaelle B.

    Wouah! I made those, they were awesome! Then I directly made a second batch substituting the cickpeas with potatoes and the cashew with pumpkin seeds…was awesome too! I love how you can see the filling, it is so beautiful. Thanks for the wonderful recipe!

  47. Lindsey MM

    Another awesome recipe Sarah!! Your website is really great!! I have read up on smoke points of oils too and I have read that avocado oil has one of the highest smoke points. My bottle of cold pressed extra virgin avocado oil says that the smoke point is 500 F/255 C. I am wondering if you have cooked with avocado oil or what your thoughts are on this. I do love coconut oil and use it all the time though!

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  49. Victoria Russu

    It looks delicious! and it really reminds me of a traditional dish from my home country, where we would use vine leaves instead (they are also common in Greece, Turkey etc)

  50. Nina

    I had a go at them these weekend and they came out beautifully tasty for both mouth and eyes. I added some water to the chutney ingredients and made a sauce instead which once one had taken a bite from the Samosa could be spooned right inside and it worked a treat! :-)

  51. Jenna

    Not sure I believe the hype about not heating olive oil…due to the fact that cancer rates are much lower in Mediterranean cultures, where of course, more olive oil is consumed (among other healthier foods).

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  53. Sondi

    I tried making egg rolls a few weeks ago using rice paper wraps, but they split and didn’t get crispy at all. I was so disappointed! I must have let the wraps soak for too long – now I feel invigorated to try it again. These look delish.

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  56. Sarah @ The Smart Kitchen

    I don’t know whether the creativity behind the samosas or the chutney impresses me more. Either way, I want it ALL, and, like all the best chefs/bloggers, you have only inspired me to get even more creative with it. :)

  57. Oriana

    I made your chocolate fudge last night for dessert (turned out delicious) and tonight I decided to make the samosas. They turned out great! I added an extra date into the chutney and I wish I would’ve added another serrano pepper (I like my food spicy :) ), but I am pretty sure everyone else in my house would’ve complained about it being too spicy for them. Next time I am going to be selfish and make a batch all for myself.

  58. Tal

    These came out very delicious! Brilliant. I forgot to soak the chickpeas last night and used lentils instead. Also did not have enough peas so added an orange pepper. They came out so amazing. And the mint chutney freezes beautifully. I have to freeze it or I eat the whole thing with a spoon late nights when looking for a savory snack . . .

  59. amelie

    i made these last week! Subbed black eye peas for the lentils, and added le seur peas. Very delicious, we will make again! The chutney was great–a little thin, but the flavor was amazing!! Also added some plain yogurt as another dipping option. Such an easy weeknight meal!

  60. Caroline Hurley

    I love that you’ve used rice paper wrappers for these. This is so creative and I love your combination of flavors and colors. I’ve got a pack of those wraps in the pantry…I need to make these soon! Love your blog so much…it’s just beautiful!

  61. Karen

    I have to tell you I made this chutney to go along with some South Indian spiced shrimp I cooked for a dinner party last week, and it absolutely rocked! Perfect balance of sweet, hot, savory, fresh – LOVE! I’ll have to load some samosas next…

  62. Celina

    I made a variation of these today, but I filled mine with white beans, toasted pumpkin seeds, a little goat cheese, roasted butternut squash and brussels sprouts. It was like an American Thanksgiving samosa! Rice paper wrappers never seemed so versatile! I will certainly be trying the original recipe though once I get to the grocery store!
    Thank you for such a great idea!

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  64. Katie @ Whole Nourishment

    Sarah, what can I say, these are delicious! They are inspiring to both make and eat. I shared them with girlfriends for our monthly potluck lunch get-together. Everyone loved them. They did get soft as they cooled but I popped them back under the broiler for a few and they crisped back up beautifully. Took the leftovers with us for our hike the next day. This is a keeper, as are ALL of your recipes I have tried!

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  66. Becky

    I tried these yesterday- very delicious! But I had some issues with them sticking to the pan. I brushed them on both sides with coconut oil and baked on a air-pan. Any suggestions, I love the idea of using rice paper and would like to make them in the future.

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  68. Shreya

    Hi Sarah, just had these wonderful samosas… err rolls actually. It was the first time I handled rice paper so could not shape them into samosas. But the filling was so yum! Will definitely try to shape them into samosas next time ;). Thanks a lot for sharing such a brilliant recipe :D

  69. Bela Johnson

    Becky, just happened to catch your comment. I’ve used nonbleached parchment paper with great results for such a problem. Tack it onto your baking sheet with a bit of coconut oil, and you’re all set. Can’t wait to try this recipe, myself!

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  71. Ash

    Wow Sarah! These are PHENOMENAL. I just made them for dinner tonight– my husband and I nearly inhaled the whole batch of 15ish. So. good.

    You are a genius!!

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  73. Emilie

    I wouldn’t call making these lazy but it was definitely SO good and we almost ate the whole thing as a midnight snack. Will make again. Thank you for such a great recipe! :-) I was lazy for the chutney, I just diluted some tamarind in water with a bit of sugar to dip them.

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  75. Lily

    These taste amazing! But they stuck to the pan in the oven and broke apart when I took them out and tried to remove them :(

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  81. Cosette

    Just made these for my family and we ate the whole thing! So delicious!!! The flavors were all so perfectly paired and balanced.

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  83. saskia

    I love the taste of these samosas but after a lot of love and effort the bottom stuck to the baking paper and they broke. Does anybody know how to solve this because i would love to make them again! I did not soak the paper for long but maybe i should have also put some oil on the bottom (on the baking paper)? Or wrap them in double coats?

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  87. L

    Tried this recipe. I absolutely loved it! I ate about half the recipe in one day (for lunch and dinner and some in between.. lol). Seriously recommend people give this a try! I soaked the dates before making the chutney and I accidentally used wholegrain mustard instead of mustard seed… Oops :/ in the beginning I was completely amazed at how you were able to make the samosa shape but after some practice they started to resemble triangles instead of canneloni shells lol. I got fed up a few times and quickly flipped them over while looking somewhat triangular. Minimal contact between the rice paper allowed it to hold together just fine upon baking. Great recipe, would love to make again!

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  89. Becca

    Great recipe. I only had time to make the simosas. It took me a little while to get a hold of the wrapping part. I make one samosa at a time and after taking the rice paper wrap out of the water I immediately cut it in half with scissors which worked a lot better for me. The samosas were delicious though, they definitely didn’t last long. Thanks for this recipe!

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  92. Jenna

    I made these and they were wonderful. I left out the chickpeas so it was just vegetables, but it somehow tasted so satisfying and dense – sometimes veggies can taste too light when you want something to really sink your teeth into so these were perfect, I think it was the texture of the peas.

  93. Mr Tibbs

    I remember taking samosas too school and being the students and teachers even used to call it Paki food, now they are a national dish, with no Pakis cooking them and even being applauded the accolades, that samosas, deserve. I even read in 2005 that in an English countryside magazine, that some English person sadi they had invented them and even named them. Infact I remember in 2001 my mother brought in 200 samosas, some meat some veggy, to say thank you for looking after her son, as usual, some of the Nurses, said they didn’t like Indian food, or the smell, the people in sick bays all complained about the paki food and as soon as we left the cleaners, (all of whom were Indian/ Sikh, or Muslims) said that the people who complained were fighting over them.

  94. melissa

    These were absolutely glorious. I made these with a friend last week with a few minor tweaks (based on ingredients we had/didn’t have) and I can’t wait to make them again! Even my meat-loving husband loved them. I will definitely be writing about them on my blog and linking to your website. You have so many great recipes that I can’t wait to try out!

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  98. Nikki

    SO DELICIOUS! I just made these for my man and our housemate – the most meat loving non-health conscious pals ever – and they LOVED the recipe. Swapped the chickpeas for lentil as that was what I happened to have on hand and was still super tasty. Thanks so much for sharing, I’ll definitely be making this one again.

  99. Yvonne

    Made these tonight and they were delicious! Will definitely make these again and again. I mixed cooked quinoa into the veggie mix and it was wonderful and, I think, helped the whole thing hold together nicely to be eaten by hand. Thank you!

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  101. Marigold77

    Hello,

    I’d like to put the chemistry straight, because olive oil and coconut oil have pretty much the same smoke points. Olive oil has smoke point at around 180′C (extra virgin) to 230′C (light) and coconut oil (raw) has smoke point at 180′C and refined coconut oil at 230′C. Canola oil and refined safflower oil have highest smoke points. And unfortunately coconut oil is not all that great for because if has 90% of saturated fatty acids and only about 6% of the healthiest mono-unsaturated acids. However those saturated fatty acids have been shown no be of medium length, so not as bad as those in animal fat. Various oils have various beneficial and detrimental effects on our health, so it’s never black and white. Therefore it would be good to consume a variety of vegetable oils.

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