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Vietnamese
Intermediate
Appetizer
Vietnamese Rice Paper Samosas For Evening Snack Crunch
Samosas
50 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Diet
Vietnamese Rice Paper Samosas replace traditional pastry with translucent rice paper that fries into a light, blistered shell. The filling is cooked just enough to bind without moisture buildup, while controlled hydration of rice paper ensures flexibility without tearing. Resting the shaped samosas allows natural sealing, making them crisp, compact, and structurally sound after frying.
Ingredients
UNITSIngredients
For the Filling:
2 medium (300g)Cooked potatoes (mashed, cooled)
1 smallOnion (finely chopped)
½ cupGreen peas (boiled)
1 teaspoonGinger (grated)
1Green chilli (finely chopped)
1 teaspoonCumin seeds
1 teaspoonCoriander powder
½ teaspoonGaram masala
½ teaspoonRed chilli powder
¼ teaspoonTurmeric powder
1 teaspoonSalt
2 tablespoonsFresh coriander leaves (finely chopped)
1 tablespoonOil
For Wrapping:
10 Vietnamese rice paper sheets (large round sheets)
as neededWater ( for softening rice paper)
For Frying:
for deep fryingOil
Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Stack samosas upright to highlight their triangular form and blistered surface.
Pairing Instructions
Pairing Instructions
Pair these samosas with a fresh cucumber-peanut salad or a cooling mint yoghurt dip to balance the warmth of the spices...
Garnishing Instructions
Garnishing Instructions
Finish with finely chopped coriander scattered just before serving.
