Samosas are little pastries with a savoury filling. They are typically fried, but I’m not a big fan of frying at home, so I opted for a baked version. There are also different forms and folding techniques, so you don’t have to necessary stick to the one I’ve used, but if you want to, I’ve included a little video of how I folded them below. The black sesame seeds are completely optional, but if you want to make samosas with different fillings, you can mark them with black and/or white sesame seeds or sunflower seeds, so you’ll know which ones are which. I filled my baked samosas with potatoes and spinach – classic combo.
Samosas are usually served as an entrée, appetizer or snack, which makes them perfect to serve at parties as well. Looking for more crowd-pleasing party ideas? You definitely want to check out this post > 12 Vegan Drinks & Eats for your next Party <
How to fold samosas
I made a little video to show how the samosas were folded. It’s kind of difficult to explain with words, so seeing it will hopefully clear things up.
I’ve served them with this vegan Cilantro Lemon Sunflower Seed Dip and the combination was exceptional. I can only recommend making that dip as well!
- 18 spring roll wrappers*
- water for sealing the wrappers
- olive oil for brushing the samosas
- black sesame seeds (optional)**
- 2½ cups chopped potatoes
- 2 red onions, chopped
- 1½ cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon curry powder
- 1 teaspoon olive oil
- Put the chopped potatoes in a large saucepan and add about ¾ cup of water. Let it cook on medium heat (lid on the pan) until the potatoes are soft and the water has evaporated. If the potatoes are not soft enough and the water is gone, add more water and let it cook further.
- Once the potatoes are soft, add the olive oil and chopped onions. Let it cook until the onions are golden-brownish. Reduce the heat and add the fresh spinach. Once the spinach wilted, season the filling with salt and curry powder. Let the filling cool off before filling them in the wrappers!
- Pre-heat the oven to 400°F / 200°C.
- Prepare your work station. You'll need the spring roll wrappers, a small bowl with water and the filling, olive oil for brushing the samosas, black sesame seeds (optional) and the baking sheet.
- Fold the spring roll wrapper in half (seal it with water), fold a cone, insert the filling and close the filling, sealing it with water so it stays closed. (Watch the video in the post for better folding instructions!)
- Brush the samosas with olive oil, add the black sesame seeds on top and bake them in the oven for about 15 to 20 minutes - until the sides are golden and crispy.
- Serve with a homemade Cilantro Lemon Dip, for example, and enjoy.
**If you make samosas with different fillings, you can mark them with black and white sesame seeds.
If you give these baked Samosas a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
These sound great! I’ve played with baking and pan frying rice paper rolls, but have never used spring roll wrappers. Will have to give them a go – I love samosas :)
Oh, that’s interesting – I’ve never used rice paper for baked or fried rolls – sounds intriguing though :D Although I’ve used rice paper to wrap schnitzel to create an awesome crispy “skin” and it was amazing, so I can only imagine how good baked and fried summer rolls must be :) I hope you’ll like these baked samosas!
Those look divine Bianca!
I’m not a big fan of frying either and I love samosas, so these really appeal to me :)
Will be sharing ASAP!
Thank you, Robert! I’m glad you like them. :)
I really like the baked version a lot, crispy edges for the win!
Hach wie köstlich!Samosas erinnern mich immer an meine Monate in Afrika, da gab es die immer als Streetfood=)
Liebe Grüsse,
Krisi
Das freut mich, Krisi! Ich finde es total schade, dass es bei uns nicht solche Teigtäschchen mit verschiedenen Füllungen als Streetfood gibt, da muss man sich das halt selber machen :)
What a clever idea using spring roll wrappers for these! So much healthier and I bet so much crunchier too! xo
Thank you, Kristy. Using spring roll wrappers is definitely the lazy version, so perfect for me :D They are super crunchy on the outside and soft & creamy (from the potatoes) on the inside :)
I love making samosas! That’s a great tip to mark them with sesame seeds so you know which ones have different fillings :D I usually make mine with puff pastry, I’ll have to try them with spring roll wrappers next time. And thank you for the video, that made it so much easier to understand how to fold them! <3
Thank you, Kyra! I’m glad you liked the video. :) Puff pastry for samosas sounds good too! I actually have another recipe coming up, which uses the same filling but in combination with puff pastry and it’s really yummy. We do have an Asian store just around the corner, so I love introducing more and more asian products into my diet.
Hi Bianca,
these sound fantastic, I will definitely try them. I’m not a big fan of deep frying at home myself, that’s why I’m delighted that you opted for this version :-)
Thanks for posting, I’ll keep you updated on how they turned out.
Eva
Thank you, Eva! I hope you’ll like them – happy cooking ^.^
I just made this recipe using phyllo pastry since i couldn’t find spring roll wrappers. I must say they dont look as pretty as yours yet they are delicious! Cant wait to make them again using the proper wrappers!! Thanks for posting this great and easy recipe!
Glad to hear you liked them! Phyllo pastry is more flaky, right? I’ve found the spring roll wrappers in an Asia market in the freezer section. :)
The spring roll wrapper in my grocery have eggs. I checked Whole Foods as well…same result. Where can I purchase vegan spring roll wraopers?
The first spring roll wrappers I had in my hands were vegan, so I figured they all were. Too bad they’re not.
I bought the brand “Spring Home” and had their TYJ Spring Roll Pastry (here’s how they look: http://amzn.to/2dkOn6T ) They have different kinds and sizes. The ingredients should be: Wheat Flour (48%), Water, Coconut Oil, Salt.
I got mine in an Asia Market, but if you can’t find them at all, you could also make them yourself by following for example this recipe by recipesofindia.com. Best of luck! :)
I want to make this but could not find spring roll wrappers only egg roll wrappers.. will this be OK?
Should be close enough! :)
Do you think you could freeze them?! Also.. Are they good reheated? Thanks!
I haven’t tried it, but I think that would be fine! :)
Hi, Bianca.
My son is vegan and I’d love to make these for him when he visits next week end. Do you also have a recipe for the cilantro dip you mentioned or another suggestion, since I’m a carnivore (!) ?
Thanks!
Hi Kendra! Here’s the link for the Cilantro Sunflower Seed Dip: https://www.elephantasticvegan.com/vegan-cilantro-lemon-sunflower-seed-dip/. The dip is so perfect for the samosas, hope you both like them!! :)