Discover our delicious Rice Paper Samosas, a gluten-free alternative to traditional samosas. Visit Kravings for a tasty and healthy snack option!
Delicious and Gluten-Free Rice Paper Samosas from Kravings
These Gluten Free Samosas made with Rice Paper Wraps are a delicious and easy alternative to traditional samosas. The filling, made with ground beef or lamb, onions, spices, and peas, is flavorful and satisfying. The use of rice paper wraps instead of traditional dough makes this recipe gluten-free and lighter, perfect for those looking for a healthier option.
Assembly is simple and once you get the hang of working with the rice paper, you can quickly make a large batch to enjoy. These samosas can be baked, air fried, or fried, giving you options for different cooking methods. They can also be frozen after baking, making them a convenient snack or appetizer to have on hand. Try making these gluten-free samosas for your next gathering or simply as a tasty treat for yourself!
Crunchy & Crispy: The Ultimate Gluten-Free Twist on Samosas!
A spiced meat and pea filling is prepared and cooled rice paper is then dipped in water it’s cut stuffed and folded it’s then lightly sprayed with oil and cooked in a preheated oven till crispy to make this filling heat up a little oil add in half a cup of diced onion and sauté next I’m going to add 1 teaspoon.
Of sliced green chilies add 2 tpoon of ginger and garlic paste followed by 1 teaspoon of garam masala 1 teaspoon of cumin powder 1 tpoon of chili powder and half a teaspoon of turmeric powder mix the this in add a little bit more oil if required next I’m going to add in 500 G of ground beef lamb or chicken add salt.
To taste and cook this for about 10 minutes stirring frequently it’s important for the filling to be dry as the rice paper will not be able to absorb too much moisture add in half a cup of chopped coriander and finally I’m going to add half a cup of cooked peas normally if.
I’m making a moist filling I usually will add my peas in Frozen and allow them to cook in the liquid of the filling but since this filling is quite dry I pre-cooked it and I’m just going to add it in allow the filling to cool completely before using or make the ahead there are various sizes of rice paper wraps but I’ve chosen to use the.
6in wrappers as they will make cute little samosas you will need a wooden board wooden is best and a dish for soaking the wraps you need the cool filling and I also like to keep some kitchen towels on hand to mop up any extra moisture I’m going to dip my rice paper in room temperature water take it out and place it on the.
Board to cut this in half I prefer to use a knife or a Cleaver instead of a scissors as it’s a lot easier separate the two halves and leave them on the board place a teaspoon of the filling in the center pull one Edge over making a point in the middle and line up the bottom curved Edge and repeat the same.
On the other side press down all of the edges firmly to seal if the paper hasn’t softened enough it can be a little a little bit hard to seal if it’s too soft it’s hard to handle but when you get this just right it’s very easy you just have to find your balance as you make the samosas just lay them on a parchment lined.
Baking tray once you get the hang of it you can work on two sheets at a time once you have a tray done spray them with some oil and then I’m going to bake them in a preheated oven at 350° for about 20 to 30 minutes and I’m going to turn them over in between this batch makes about 50 to 60.
Tiny samosas and it can be frozen after they baked enjoy
