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Gluten-free Samosas Using Spring Roll Wrappers to Make Pastry Case

By Edited Nov 13, 2013 1 3

 

Spring roll wrappers are great if you're in a hurry, or like me, just too lazy to make real pastry.  The result is a delicious gluten-free samosa in a crispy golden pocket.

Spring roll wrappers are extremely thin and one is not enough to make a stable pastry case so I always use two wrappers per samosa. Anymore than that and the resulting case will probably be much too thick.

These wrappers, also known as rice paper pancakes, are almost always gluten-free, but read the label carefully.

 

Gluten-free Samosas

Gluten-free Samosa
Credit: Frances Spiegel 2013

Ingredients - Makes Eight Samosas

  • 16 spring roll wrappers

  • 3 lb potatoes - washed, peeled, cut into ¼ inch cubes and cooked

  • 4 tablespoons vegetable oil

  • 2 medium onions, finely chopped

  • Half teaspoon salt

  • 1 teaspoon red chilli pepper

  • 1 teaspoon freshly ground black pepper

  • 2 cups frozen peas

  • 2 tablespoons freshly grated ginger

  • 2 small green chilli peppers - seeds removed and finely chopped

  • 6 tablespoons fresh coriander, chopped

  • 6 tablespoons cold water

  • 2 teaspoons coriander seeds, roasted, ground finely

  • 2 teaspoons garam masala - Make your own (see recipe below) or buy ready-mixed spices

  • 2 teaspoons roasted cumin seeds, finely ground

  • 4 tablespoons lemon juice

 

Method:

  1. Preheat oven to 375º F/190º C/Gas Mark 5
  2. Grease a large baking tray, or alternatively, line it with greased parchment paper. This makes it easier to remove the samosas once cooked.
  3. Roast cumin and coriander seeds in a heavy pan for about 30 seconds.  Allow to cool and grind finely.
  4. Peel and finely chop the onion, saute until golden brown.
  5. Put the peas, ginger, green chilli, chilli powder, fresh coriander, salt and pepper in a saucepan with 3 tablespoons of water. Cook gently until peas are tender and add extra water if the mixture starts to dry out.
  6. Stir in the cooked potatoes, roasted coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow stuffing to cool while you prepare the spring roll wrappers.
  7. Fill a large plate or wide shallow bowl with warm water. Place each wrapper in the water and soak until soft and pliable, about 30 seconds. Gently slide onto a well greased baking tray, stacking in pairs.
  8. Divide the cool potato mixture equally between the wrappers, folding in the edges to make a pastry case.
  9. Place in a pre-heated oven and cook for approximately 25 minutes until golden brown.

    If you would like to experiment with other gluten-free recipes using spring roll wrappers you could try Apple and Sultana Turnovers or Cornish-style Pasties.

Prepare the Spring Roll Wrappers
Credit: Frances Spiegel 2013

Make Your Own Garam Marsala

Personally, I prefer to buy just one jar of ready mixed garam marsala, but you can make your own although it does mean buying several different types of spice.

The quanitities listed below will make about ¼ cup.

  • 1 tablespoon of ground cumin
  • 1 ½ teaspoons each of ground coriander, cardamom and black pepper
  • 1 teaspoon ground cinnamon
  • Half teaspoon each of ground cloves and nutmeg

Mix all the ingredients together and store in an airtight container in a cool, dry place.

Healthy Gluten-free Eating
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Comments

Nov 4, 2013 12:17am
Yindee
I love samosas! I have not been able to find a rice based alternative, other than the round rice paper discs used for Asian food. I suppose I can soak them and cut them in half. Thanks for encouraging people to make these alternatives.
Nov 4, 2013 1:15am
Fran5050
Hi Yindee - thanks for looking at the recipe.

It's those same round rice paper discs you mention that I use. It's very easy to soak them in warm water for a few seconds. They come out the oven very crispy.
Nov 4, 2013 1:57am
Yindee
Thanks GF Guru! I never thought of baking them. Once I deep fried pieces of the raw rice disc and it made lovely crisps. You need to work quickly.
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