When I saw this recipe for rice paper samosas at My New Roots, I was determined to try it for myself. Never having baked rice wraps before, I needed to know if they would turn out as crispy and satisfying as if they were deep-fried.
Yes. Yes they did.
These have more of a comfort food feel, and are best started the day before you want to eat them. The filling is made of slow-cooked meat and vegetables, and picks up a spicy sweetness from the other ingredients. If marinating the meat overnight doesn’t work for your timeline, get creative with whatever ingredients catch your fancy, or even just throw together some leftovers for the filling.
While these are perfect just out of the oven, they do lose their crispiness when packed for lunch the next day. The flavours, however, develop amazingly.
Blade tip roast
1/2 cup soy sauce
1 tbsp mustard (I used Kozlick’s horseradish)
2 tbsp hot sauce
2 tbsp jerk seasoning
1 tbsp ketchup
1 large sweet potato, peeled and diced
2 onions, sliced
4 cups of stock (chicken, beef, or vegetable)
1 can of white beans (or 2 cups of white beans soaked overnight)
2 tbsp garam masala
2 tbsp combined of cumin, curry, and cardamom
1/2″ piece of ginger, grated
1 clove of garlic, grated
1 tbsp ghee (or oil or melted butter)
1. Marinate beef overnight in the soy sauce, horseradish mustard, hot sauce, jerk seasoning, ketchup.
2. Add the beef and its marinade, the sweet potato, onions, stock, and white beans to slow cooker on high for four hours, or roast in the oven at 400 until the meat is cooked through.
3. Mince beef, mash vegetables, add spices, garlic, and ginger.
5. Heat oven to 400.
6. Rince rice wrapper under hot water until it begins to bend.
7. With a sharp knife, slice the rice paper in half.
8. Dollop a small spoonful of the meat and potato mixture on each half of the rice paper and fold as per these instructions.
9. Brush with melted ghee.
10. Bake at 400 for 10 minutes. Flip. Bake for another 10 minutes until golden and crispy.