Crispy Rice Paper Samosa Rolls: Healthy Vegan Delight

These Rice Paper Samosa Rolls are a healthy, vegan alternative to traditional samosas, featuring a crispy exterior and flavorful filling.

Scale

3 sheets Rice Paper Sheets (Soak in warm water to soften.)
3 Tbsp Olive Oil (Used for sautéing; can substitute with any neutral oil.)
3 small Yukon Gold Potatoes (Can substitute with sweet potatoes.)
⅓ cup Shredded Carrots (Pre-packaged shredded carrots are convenient.)
½ cup Green Peas (Frozen or canned; can substitute with corn.)
1 medium Onion (Can substitute with shallots.)
3 cloves Garlic (Use garlic powder if needed.)
1 tsp Garam Masala (Can substitute with curry powder.)
2 tsp Curry Powder (Adjust based on spice preference.)
½ tsp Turmeric (Leave out if unavailable.)
¼ tsp Salt (Adjust to taste.)
½ tsp Ground Cumin Seeds (Substitute with ground cumin if needed.)
⅛ tsp Cayenne Pepper (Omit for milder flavor.)
⅓ cup Dairy-Free Yogurt (Any plant-based yogurt can be used.)
1½ cups Fresh Thai Basil or Cilantro (Can substitute with parsley or other herbs.)
½ cup Mint Leaves (Can substitute with more cilantro.)
½ pepper Jalapeño Pepper (Adjust for heat preference.)

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Wash, peel, and mince the onion and garlic. Cube the Yukon Gold potatoes and shred the carrots.
Heat 1 tablespoon of olive oil over medium heat, then add onion and garlic. Sauté for 3-4 minutes.
Incorporate cubed potatoes, shredded carrots, green peas, and remaining olive oil. Cook for 2-3 minutes.
Mix in the spices, cover, and cook for 12-15 minutes until potatoes are tender.
Soak rice paper in warm water for 2-5 seconds until soft. Lay flat and fill with vegetable mixture, rolling tightly.
Blend dairy-free yogurt, fresh herbs, and jalapeño in a food processor until smooth.
Bake the rolls in a preheated oven at 390°F (199°C) for about 10 minutes until golden-brown.
Alternatively, pan-fry in a skillet for 3-4 minutes on each side until crispy.