Skip to Content

Baked Samosas filled with potatoes and spinach (vegan)

Recipe for vegan, baked Samosas filled with potatoes and spinach. They are a served with a creamy Cilantro Lemon Dip. So good! I’ve also included a video below on how to fold them! :)

Baked Samosas filled with spinach & potatoes served with a cilantro sunflower seed sauce

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.

Samosas are usually served as an 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 <

There are also different forms and folding techniques, so you don’t have to necessarily 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 – a classic combo.

How to fold samosas – video (1.5 min)

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!

Baked Samosas filled with spinach & potatoes served with a cilantro sunflower seed sauce

Baked Samosas filled with spinach & potatoes served with a cilantro sunflower seed sauce

Baked Samosas filled with spinach & potatoes

Baked Samosas filled with potatoes and spinach (vegan)

Elephantastic Vegan
Recipe for vegan, baked Samosas filled with potatoes and spinach. Spring Roll Wrappers are used for the samosas and they are a served with a creamy Cilantro Lemon Dip.
3.67 from 3 votes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Snack
Cuisine Indian, Vegan
Servings 18
Calories 79 kcal


  • 18 spring roll wrappers*
  • water for sealing the wrappers
  • olive oil for brushing the samosas
  • black sesame seeds (optional)**

Ingredients for the filling:

  • 2 1/2 cups chopped potatoes
  • 2 red onions , chopped
  • 1 1/2 cups fresh spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1 teaspoon olive oil


First prepare the filling:

  • Put the chopped potatoes in a large saucepan and add about 3/4 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!

Assembling the samosas:

  • 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.


*Make sure they're vegan. I've used frozen Spring Roll Wrappers and kept them in a damp towel when thawing to prevent them from getting too dry.
**If you make samosas with different fillings, you can mark them with black and white sesame seeds.


Calories: 79kcalCarbohydrates: 15gProtein: 2gCholesterol: 1mgSodium: 178mgPotassium: 167mgFiber: 1gVitamin A: 235IUVitamin C: 5mgCalcium: 23mgIron: 1.7mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Recipe Rating


Friday 24th of March 2017

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 (!) ?



Saturday 25th of March 2017

Hi Kendra! Here's the link for the Cilantro Sunflower Seed Dip: The dip is so perfect for the samosas, hope you both like them!! :)


Sunday 22nd of January 2017

Do you think you could freeze them?! Also.. Are they good reheated? Thanks!


Wednesday 25th of January 2017

I haven't tried it, but I think that would be fine! :)


Tuesday 3rd of January 2017

I want to make this but could not find spring roll wrappers only egg roll wrappers.. will this be OK?


Thursday 5th of January 2017

Should be close enough! :)


Sunday 25th of September 2016

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?


Monday 26th of September 2016

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: ) 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 Best of luck! :)


Sunday 14th of August 2016

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!


Monday 15th of August 2016

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. :)