samosa spring rolls

I am so excited (as usual) to share this recipe with you. While most Indian food is naturally gluten-free, there are a few favorites that are not. One such item is the well-known samosa.


While I do miss eating the occasional samosa, the main reason I am not FOMO about it is because I don’t do well with fried food. Somehow, the lack of fried food in my diet has made me prone to stomachaches when I do eat fried food! What a problem.

Disclaimer: I can’t take the credit for this idea. My mom and I share recipes with each other all the time, and I introduced her to the idea of making Asian-style spring rolls a few years ago. Recently, she turned it into an Indian-style dish, and of course, I followed in her footsteps. This is my take on it!

I did not intend for this to become a samosa makeover, but it tasted so much like a samosa, I couldn’t resist naming it as such!


Samosa Spring Roll


  • 1 package of spring roll wrappers
  • 3 medium potatoes, chopped
  • 1 block of paneer, thawed and chopped 
  • 1/2 bag frozen peas
  • 2 tablespoons olive oil
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1 tsp turmeric
  • 1/4 teaspoon black pepper
  • 1 tablespoon garam masala
  • 1/2 tsp salt (or more, to taste)
Place a large pot on the stove and set the heat to medium-high. Pour the olive oil, cumin seeds, and asafoetida into the pot. When the seeds become fragrant (about 1 minute) add the potatoes and peas. Stir once and cook for a few minutes until the peas have thawed. Then, add the paneer and remaining ingredients. Stir and cover for 5-10 minutes, until the potatoes have softened. Remove from heat and allow to cool.
Take one spring roll wrapper and place three spoonfuls of the paneer mixture onto the top third. Roll it up! Continue to make as many rolls as desired.
Serve with chutney (even better if you can find a store-bought version). Enjoy!

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