You’d think that with the word “spring” right in the name, spring rolls would be seasonal, yet we don’t even have a consensus on whether they should be fresh or fried, let alone what goes inside. Morphing and evolving over time through the hands of countless cooks, their resistance to definition is a testament to their versatility. With such effortless adaptability, who says we can’t mix things up and throw some potato in there? And what if it happens to be seasoned like a samosa? The Indian pastry itself isn’t all that different when you think about it.

Springing Up Everywhere

The term “spring roll” likely originates from the traditional Chinese practice of making these rolls during the spring festival, AKA Lunar New Year, as a celebratory snack. Simply by virtue of using fresh vegetables, any vegetables at all, they represent the idea of a fresh, new start. Seasonal ingredients typically harvested in the spring may or may not apply.

Indo-Chinese Fusion

Strip away the deep fried dough of conventional potato samosa to bring that highly spiced and aromatic filling to the fore. Encased in translucent rice paper, unburdened by heavy pastry and excess oil, it’s a lighter bite that really could put a spring in your step. It’s not the crispy crunch you might expect, but instead a soft, slightly chewy wrapping that lets the aromatic spices shine.

Let’s Wrap This Up

Besides the obvious benefits for anyone with a fear of frying, using rice paper makes these rolls far quicker and easier to assemble than conventional samosas. Plus, they’re automatically gluten-free for a more inclusive savory treat. As a packable lunch option or picnic party starter, you can’t beat that convenience. Factor in the cool, refreshing, and invigorating tamarind-mint chutney for dipping, and you’ve got a crowd-pleasing hit that’s as satisfying as it is boldly flavorful.

At its core, a spring roll is anything you want it to be, wrapped up in a cloak of gossamer rice paper. Despite the seasonal implications of such a name, they’re truly timeless. Unbound by traditional implications, the modern spring roll is a reflection of global inspiration. Golden spiced samosa filling is only a small taste of what’s possible when you start rolling.

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Yield: Makes 12 Servings

Samosa Spring Rolls

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Spring rolls are crowd-pleasing snacks for every season. With a golden, spiced potato filling inspired by samosas, these rice paper-wrapped bites offer a lighter, gluten-free twist on the classic pastry. Paired with a zesty tamarind-mint chutney, they're the perfect balance of bold flavor and refreshing simplicity.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Samosa Spring Rolls:

• 1 1/2 Pounds Yukon Gold Potatoes, Diced
• 3 Tablespoons Olive Oil
• 1/2 Small Yellow Onion, Diced
• 1 Jalapeño, Deseeded and Finely Minced
• 1 Teaspoon Salt
• 1 1/2 Teaspoons Ground Cumin
• 1 1/4 Teaspoons Ground Ginger
• 1 1/4 Teaspoons Ground Coriander
• 1/4 Teaspoon Cayenne Pepper
• 1/4 Teaspoon Ground Cardamom
• 1/4 Teaspoon Ground Black Pepper
• 1/8 Teaspoon Ground Cinnamon
• 2 Tablespoons Lime Juice
• 1/2 Cup Frozen Green Peas
• 1/4 Cup Fresh Cilantro, Minced
• 12 Sheets Rice Paper

Tamarind-Mint Chutney:

• 2 Cups Fresh Cilantro, Minced
• 1 Cup Fresh Mint, Minced
• 2/3 Cup Tamarind Paste
• 2 Tablespoons Coconut Sugar
• 3/4 Inch Fresh Ginger, Peeled and Minced
• 1 Teaspoon Ground Cumin
• 1/8 Teaspoon Ground Black Pepper
• 1/8 Teaspoon Cayenne Pepper

Instructions

1. In a medium saucepan over medium heat, add the diced potatoes and enough water to cover. Bring to a boil and cook for 8 - 10 minutes, or until fork-tender. Drain well and set aside.
   
2. In a medium skillet, heat the olive oil over medium heat and sauté the onion and jalapeño for 4 - 6 minutes, until softened and lightly browned. Add the salt, cumin, ginger, coriander, cayenne, cardamom, pepper, and cinnamon, cooking until fragrant; 1 - 2 minutes. Stir in the boiled potatoes and lime juice, lightly mashing some of the mixture but leaving it fairly chunky. Turn off the heat and incorporate the peas and cilantro. Set aside to cool slightly.
   
3. For the chutney, combine the fresh cilantro, fresh mint, tamarind paste, coconut sugar, ginger, cumin, black pepper, and cayenne pepper in a blender or food processor. Plus to combine, adding a little water if necessary.
   
4. Once the potato filling has cooled, briefly dip one sheet of rice paper in warm water for a few seconds, then place it on a clean, flat surface. Spoon about 1/4 - 1/3 cup of the potato mixture into the center of the rice paper and fold the sides in, then roll it up tightly to form a sealed spring roll. Repeat the process with the remaining rice paper and filling. Serve the spring roll samosas with the tamarind-mint chutney on the side for dipping.
   
5. Optionally, if you'd like them a bit crispy around the edges, lightly spray the finished rolls with cooking oil and air fry at 370 degrees for 8 - 10 minutes.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Simply Organic, Cardamom, 2.82 oz (80 g)
• 
  Nutiva, Organic Coconut Sugar, Unrefined, 1 lb (454 g)
• 
  Tamicon Tamarind Paste 200 Grams (7 Ounces)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 187mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.