There’s something magical about biting into a perfectly crisp samosa—golden on the outside, warm and flavorful on the inside. Traditionally made with pastry dough and deep-fried, samosas are an irresistible treat across many cultures. But what if you could enjoy all that spiced, savory goodness in a lighter, crispier, and slightly chewy version—no deep frying, no pastry dough?
Enter the Crispy and Chewy Rice Paper Samosas. This modern, health-friendly take uses rice paper instead of traditional pastry, creating a texture that’s satisfyingly crisp on the edges while staying delightfully chewy in the middle. Stuffed with seasoned potatoes, onions, peppers, and peas, and baked to perfection, these samosas bring together global flavors with a contemporary twist.
Perfect for snacking, parties, or light dinners, they’re easy to make, gluten-free, and wonderfully versatile. Plus, when served with a sweet chili dipping sauce, they offer the ideal balance of savory and spicy-sweet—truly a treat worth making again and again.
Recipe Overview
Crispy and Chewy Rice Paper Samosas are a delicious, oven-baked alternative to traditional samosas. Filled with a spiced potato and vegetable mixture and wrapped in delicate rice paper, these samosas achieve a beautifully crisp exterior with a pleasantly chewy texture inside. Served with Kikkoman Gluten-Free Sweet Chili Sauce, every bite bursts with bright, bold flavor.
Ingredients & Instructions
Ingredients
- 2 tablespoons Kikkoman Sesame Oil, divided
- 1 cup russet potato, peeled and finely chopped
- ½ cup white onion, finely chopped
- ½ cup red bell pepper, finely chopped
- ½ teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt
- ½ cup cilantro, chopped
- ½ cup peas
- 4 rice paper sheets
- ½ cup Kikkoman Gluten-Free Sweet Chili Sauce, for dipping
Step-by-Step Instructions
1. Prepare the Filling
In a medium skillet, heat 1 tablespoon of Kikkoman Sesame Oil over medium heat. Add chopped potatoes, onions, and red bell pepper, and sauté for about 5 minutes, until they begin to soften.
Next, stir in the garlic, cumin, turmeric, and sea salt. Continue to cook for another 5 minutes, allowing the spices to bloom and the vegetables to become tender and aromatic.
Once cooked, remove from heat and stir in chopped cilantro and peas. The fresh herbs add brightness and color, while the peas provide a touch of sweetness that balances the warm spices. Let the mixture cool for about 5 minutes before assembling the samosas.
Tip: If you prefer a smoother filling, lightly mash the potatoes while mixing everything together.
2. Prepare the Rice Paper
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut each rice paper sheet in half, creating 8 half-moon pieces—each will form one triangle samosa.
Fill a large bowl with warm water. Submerge two rice paper halves at a time for about 20 seconds, just until they become soft and pliable. Be careful not to soak too long, or they’ll tear easily. Gently shake off excess water and lay them flat on a clean surface (a silicone mat or damp towel works best).
3. Fill and Fold
Spoon about one heaping tablespoon of the cooled vegetable filling onto the center of each rice paper piece. Fold one edge over the filling, then fold the other side to form a triangle shape—similar to how you’d fold traditional samosas or spring rolls.
Press gently to seal the edges; the rice paper will stick to itself naturally as it dries.
Pro Tip: If you prefer extra crispiness, you can double-wrap each samosa using two layers of rice paper.
4. Bake Until Golden and Crisp
Arrange the filled samosas on the parchment-lined baking sheet. Lightly brush the tops with the remaining 1 tablespoon of sesame oil—this helps them crisp up beautifully in the oven.
Bake for 10 minutes, then carefully flip each one using tongs or a spatula. Bake another 10 minutes, until the edges are golden brown and the surface looks slightly blistered and crisp.
Remove from the oven and let the samosas cool for about 10 minutes at room temperature. As they cool, the texture becomes the perfect balance of crispy and chewy.
5. Serve and Enjoy
Serve warm with Kikkoman Gluten-Free Sweet Chili Sauce for dipping. The sauce’s gentle heat and sweetness complement the spiced filling perfectly, creating a flavor experience that’s both bold and balanced.
Cooking Tips & Variations
These rice paper samosas are incredibly versatile—feel free to customize them based on your preferences or what’s available in your pantry.
1. Alternative Fillings
- Protein Boost: Add cooked shredded chicken, tofu crumbles, or lentils for added protein.
- Spicy Twist: Add chopped jalapeño or a pinch of chili flakes for a little heat.
- Sweet Potato Version: Swap russet potatoes for sweet potatoes for a naturally sweet, vibrant filling.
2. Cooking Methods
- Air Fryer Option: Brush with sesame oil and air-fry at 380°F (190°C) for 12–15 minutes, flipping halfway through.
- Pan Frying: For extra crispness, pan-fry lightly in sesame oil for 2–3 minutes per side until golden.
3. Gluten-Free & Vegan Friendly
This recipe is naturally gluten-free and vegan, thanks to rice paper wrappers and plant-based ingredients. Just double-check your chili sauce and seasonings for hidden gluten if needed.
4. Make Ahead
You can prepare the filling a day ahead and refrigerate it. When you’re ready to assemble, soften the rice paper and fill just before baking to keep them crisp.
Storage & Serving Suggestions
Storage
- Refrigerate: Store cooled samosas in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispness.
- Freeze: You can freeze unbaked samosas between parchment layers. Bake straight from frozen, adding 5 extra minutes to the cooking time.
Serving Ideas
These rice paper samosas make the perfect appetizer, light meal, or party snack. Serve them with:
- Sweet Chili Sauce (as in the recipe)
- Coconut yogurt dip with lime and mint
- Tamarind chutney for an Indian-inspired twist
- Soy-sesame dipping sauce for a more savory bite
Pair them with a fresh cucumber salad or steamed jasmine rice for a complete, balanced meal.
Crispy and Chewy Rice Paper Samosas are a celebration of texture and flavor—a crunchy, chewy, and spicy-sweet experience that reinvents a timeless favorite. This lighter, oven-baked twist proves that comfort food doesn’t have to be heavy or deep-fried to be delicious.
Whether you’re looking for a healthy appetizer, a quick weeknight snack, or something impressive to share with guests, these samosas hit the mark every time. They’re simple to prepare, beautiful to serve, and bursting with bold, aromatic spices. Once you try them, you’ll never look at samosas the same way again.
FAQs
1. Can I make these ahead of time?
Yes! You can make the filling a day in advance. Assemble the samosas just before baking to keep the rice paper crisp.
2. Are rice paper samosas gluten-free?
Absolutely. Rice paper is naturally gluten-free, making this a great alternative for those with gluten sensitivities.
3. Can I fry them instead of baking?
Yes. Shallow fry in sesame oil over medium heat for about 2 minutes per side until golden and crispy.
4. What can I use instead of sesame oil?
Olive oil or avocado oil also work well, but sesame oil adds a distinct nutty aroma that enhances the dish’s flavor.
5. How do I keep them crispy after baking?
Let them cool on a wire rack instead of a plate—this prevents steam from softening the edges.
Crispy and Chewy Rice Paper Samosas are a light, gluten-free twist on a classic. Baked, not fried—crunchy outside, chewy inside, and packed with spiced veggies!