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Rice Paper Rolls w/ Samosa Stuffing

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 1 ½ cup of potatoes cubed and cooked after
  • 1 ½ cup of broccoli shred into small pieces
  • ½ white onion finely chopped
  • 2 tsp garam masala
  • 1 tsp of garlic paste or 1 garlic clove minced
  • 1 tsp chili powder or finely chopped chili
  • 1 tsp cumin seeds
  • 1 tsp Nigella seeds
  • 2 tbsp oil
  • 2 tbsp of water
  • salt & pepper to taste
  • 8 rice paper sheets
  • 3-4 tbsp (sunflower) oil for shallow frying

For the Buldak Ketchup

  • 3 tbsp Ketchup
  • 1 tsp Buldak sauce

Instructions

  • Cook your potatoes in some water with a bit salt. Make sure they are cooked through. Then with a fork smash them and set them aside.
  • Then add 2 tbsp of oil to a pan and toast your whole spices: cumin and nigella seeds on medium heat. When the spices are fragrant (after 2-3 minutes) add your finely chopped onion, garlic, garam masala, chili and turmeric powder and mix well.
  • After 2-3 minutes add your broccoli pieces and 2 tbsp of water. Then turn your heat to low and cook for about 5-7 minutes. Cover the pan with a lid. The broccoli will still be crunchy. Cook further for a less crunchy broccoli.
  • When your broccoli is cooked then add it to your smashed potatoes. Taste the mixture and season with salt and pepper.
  • Then add about 2 tbsp of filling to a rice paper (slightly wet these) and roll te rice paper like a “loempia” or egg roll. Check out my Instagram REEL on how I did. Grease a plate with a little bit of oil and place the rolls on them.
  • When you finished rolling, then shallow fry the rolls in a pan. Make sure both sides are crispy and turn them over after 2-3 minutes. Serve with my Buldak Ketchup, Star Fruit Chutney (or your fave chutney) or chili sauce.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.