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Vegetarian Samosa Spring Rolls — Crispy, Spiced, and Easier Than Traditional Samosas

These vegetarian Samosa Spring Rolls are a simplified, fuss-free take on classic samosas — all the comforting flavors of spiced potatoes and peas wrapped in a crispy, golden spring roll pastry. Crispy on the outside and soft and flavorful on the inside, they’re perfect for snacking, parties, or freezing for later. I love serving them with sweet chili or garlic sauce for a delicious dipping combo!
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Total Time 1 hour 30 minutes
Servings: 24 pieces
Ingredients Method

Ingredients
  

Filling:
  • 1 kg potatoes peeled and cut into medium-sized cubes (not too small, so they don’t all turn to mash)
  • 1 red onion finely chopped
  • 1 red bell pepper finely diced
  • 1 leek finely sliced
  • 2 cups peas fresh or frozen
  • ½ tsp black pepper
  • ½ tsp cumin
  • 1 tsp coriander powder
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • ½ tsp chili flakes optional, for heat
  • ½ tsp turmeric curcuma
  • 1 tsp ras el hanout Moroccan spice mix — or any Middle Eastern/Indian-style spice blend with a similar flavor profile
  • 1 tsp paprika
  • 2 tsp salt or to taste
  • 2 –3 tbsp sunflower oil or any neutral oil like vegetable or canola
  • Water as needed during cooking (keep some on the side to add gradually)
Wrapper:
  • 1 pack Spring Home TYJ Spring Roll Pastry 24 sheets
For sealing & frying:
  • Flour slurry: 2 tbsp flour mixed with 3 tbsp water
  • Oil for deep frying

Method
 

Cook the filling
  1. Heat sunflower oil in a large pan over medium heat.
  2. Add the red onion, red bell pepper, and leek. Sauté for a few minutes until the vegetables start to soften.
  3. Add the peeled, cubed potatoes with enough water to help them cook without sticking. Cover with a lid and cook over medium heat, stirring every few minutes.
  4. Gradually add more water as needed until the potatoes are soft and partially mashed, leaving some chunks for texture.
  5. In a small bowl, mix all spices (black pepper, cumin, coriander, ginger, garlic, chili flakes if using, turmeric, ras el hanout, paprika, and salt) with a little oil and water to make a fragrant paste.
  6. When the potatoes are nearly done, add the peas and stir through.
  7. Add the spice mixture and a bit more water if needed. Mix everything until you have a thick, mashed potato-style filling with some chunks left for texture.
  8. Taste and adjust seasoning. Allow the filling to cool completely before wrapping.
Assemble the rolls
  1. Whisk together flour and water to make a smooth slurry for sealing.
  2. Place a spring roll sheet flat on a clean surface.
  3. Spoon about 3 tablespoons of cooled filling (or adjust depending on how thick you want the rolls) in the middle of the sheet.
  4. Fold in the short ends over the filling, then roll it forward tightly.
  5. Seal the edge with a bit of flour slurry.
  6. Repeat with the remaining filling and sheets — you should get about 24 rolls.
Fry the rolls
  1. Heat oil in a deep pan to 170–180°C (medium heat).
  2. Fry the rolls in small batches until golden brown and crisp, turning occasionally — about 3–4 minutes per batch.
  3. Remove and drain on paper towels. Serve hot.

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