Easy Spring Roll Samosa Recipe
Samosas are savory pastries served as a snack or as appetizers. They are stuffed with lightly spiced potato and deep-fried until crispy and golden. These are made with spring roll wrappers for that same classic flaky pastry.
Samosas were hands-down one of my favorite snacks growing up. That crispy, flaky pastry filled with spiced potatoes (or whatever deliciousness mom had on hand)? Pure comfort food. And while there are plenty of different types of samosas out there, my heart has always belonged to the classic ones made with proper samosa wrappers — the kind that shatter just right with every bite.
Back home in India, those wrappers were easy to find. Here? Not so much. After one too many grocery store scavenger hunts, I decided to get creative — and that’s when I tried them with spring roll wrappers. Let me tell you… total game changer.
Crispy, golden, light, and so easy to work with. The first time I made them, they disappeared before I even sat down. So of course, the next time I doubled the batch — and guess what? Gone again. I’ve learned to just make extra. Always.
I love mine with a big spoon of green chutney and a drizzle of tamarind sauce — classic combo, can’t beat it. But my kids? Oh no, they dip theirs in ketchup. Sometimes even mayo. Mayo! But hey, they eat it, they love it, and honestly, I’ve learned not to question kid logic.
These samosas are crispy, comforting, and exactly what I need when the cravings hit — fast, fuss-free, and gone before you know it.
Why make this recipe
- That crrrrispy crunch — every. single. time – Spring roll wrappers fry up super crisp without getting too oily or heavy. You still get that satisfying shatter when you bite in — like the classic samosa shell, but lighter and way easier to work with.
- No dough drama – Let’s be honest, making samosa pastry from scratch can be a whole process. With spring roll wrappers, you skip the kneading, rolling, resting — and go straight to folding and frying. Zero compromise on flavor, 100% shortcut win.
- That classic spiced potato filling never goes out of style – It’s comforting, nostalgic, and always hits the spot. Mashed potatoes, peas, spices — simple, flavorful, and exactly what a samosa should taste like. You can tweak it to your heat level, toss in extra veggies — it’s forgiving and fabulous.
- Kid-approved, grown-up loved – You can serve them with chutney for the traditionalists (like us), or hand over the ketchup and mayo for the little weirdos we love. They’re party snacks, lunchbox gold, afternoon cravings fix — basically, they work for everyone.
Ingredients and substitutes
- Flour – to make the authentic pastry, you will need plain all-purpose flour (maida or plain flour). Do not use any self-raising or cake flour.
- Spring roll sheets – I find these work better for deep frying. You can also use phyllo pastry. Personally, I find filo crumbles too easily, which can be messy. But, filo, on the other hand, is perfect if you want to bake these.
- Potatoes – For the first stuffing, you can use any potatoes (boiled or baked) as long as you can mash them. Alternatively, you can also chop the vegetables finely and saute them as we did in the second filling. Whichever you use, make sure they are small so that you can fold them easily into the samosa.
- Onions – Preferably cooked, so you take the rawness out of the onions. And yet, you can also use finely chopped raw onions. I like using red Spanish onions because they add a nice sweetness.
- Herbs – Use fresh cilantro or parsley, whichever you prefer.
- Spices – Below, I have given you two stuffing recipes, one lightly spiced and the other with more spices. Most of the spices used are classic Indian spices like red chili powder, cayenne pepper, cumin powder, coriander powder, and garam masala. Alternatively, you can also add a sprinkle of curry powder.
- Optional ingredients – You can also use fennel seeds along with cumin seeds. Dry mango powder is frequently used along with a few cashews, almonds, and raisins for a little sweetness.
Step-by-step: How to make samosa with Spring Roll Wrappers
Mashed potato filling
- Boil potatoes – Wash, peel, and dice the potatoes into equal-sized pieces about 1 1/2 inches. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork-tender. Drain the potatoes in a colander (or use a slotted spoon) and put them back into the same pot on low heat for another two minutes. Cool completely.
Pro tip – It is easier to work with cold mashed potatoes as they do not soften the spring roll sheets. Alternatively, you can use leftover mashed potatoes. - Combine – In a mixing bowl, combine mashed potatoes with sauteed onions, salt, pepper, turmeric, and chopped parsley or cilantro. Combine well. Taste and adjust seasoning.
Pro tip – Sautéing the onions in a teaspoon of oil will take the raw bite out of the onions, but you can certainly use raw.
Spring roll pastry samosa
- Divide each spring roll sheet into three, as shown in the video. Work with one piece at a time.
Pro tip – Keep the remaining sheets wrapped under a clean kitchen cloth while you do the rest to prevent them from drying out. - Place a generous amount of filling on one-third of the sheet. Fold the sheet into a triangle, as shown in the video. Brush the bottom 2-inch pastry with water to keep the seams closed.
Pro tip – You can fill and fold these, then keep them in the fridge until ready to serve.
Deep fry
- In a large pot, pour the oil and heat it on medium to high. The oil must be hot but not too hot, about 325°F to 350°F. No more.
Pro tip – As a guide for oil temperature – If you drop a samosa in there, it should come up in 30 seconds. If it comes up before that, meaning it’s too hot, and of course, longer than that, it’s not hot enough. - Deep fry in batches until golden brown. The traditional pastry dough samosas (dough option 1)will take about 4 to 6 minutes each, and the samosas with spring roll wrappers will take about 2 to 3 minutes each.
- Remove paper hand towels to absorb excess oil. Serve along with some sauce and chutney. I serve with my green chutney, tomato ketchup, and tamarind chutney.
Frequently asked questions
How long will these samosas keep?
Samosas are best eaten fresh, which is why I suggest you fry them closer to serving time. The pastry gets softer as it cools. Having said that, the cooled ones are still delicious and will keep in the fridge for 2 to 3 days.
Can I reheat samosas?
You can deep fry them in oil for the second time to make them crisper, but they will also be darker in color.
What else can I use instead of potatoes?
You can also use sautéed mushrooms, cheese, or meat filling. Follow the same process as above, just with a different filling.
What else can I use instead of spring roll sheets?
You can also use filo pastry or make your own samosa dough. However, homemade dough will not be as thin as spring roll or filo.
Can I use filo dough instead of spring roll wrappers?
You can also use phyllo pastry. Personally, I find filo crumbles too easily, which can be messy. But, filo, on the other hand, is perfect if you want to bake these.
Easy Samosa with Spring Roll Wrappers
Authentic samosas are a labor of love. These are semi-homemade: using ready to use spring rolls sheets stuffed with lightly spiced potato and deep-fried until crispy and golden.
Video
Ingredients
Mashed potato filling
- 2 cups Mashed potatoes boiled and mashed
- ½ cup Onions chopped and sauteed
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 1 tsp Turmeric
- ¼ cup Cilantro or parsley chopped
Spring roll samosa pastry
- 6 Spring roll sheets
- ¼ cup Water for brushing the pastry
Method
Mashed potato filling
- Boil potatoes – Wash, peel, and dice the potatoes into equal-sized pieces about 1 1/2 inches. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork-tender. Drain the potatoes in a colander (or use a slotted spoon) and put them back into the same pot on low heat for another two minutes. Cool completely.2 cups Mashed potatoes, 1/2 cup Onions, 1/2 tsp Black pepper, 1 tsp Turmeric, ¼ cup Cilantro , ½ tsp Kosher salt
- Combine – In a mixing bowl, combine mashed potatoes with sautéed onions, salt, pepper, turmeric, and chopped parsley or cilantro. Combine well. Taste and adjust seasoning.
Assemble
- Fill – Divide each spring roll sheet into three. Work with one piece at a time. Place a generous amount of filling on one-third of the sheet. Fold the sheet into a triangle, as shown in the video. Brush the bottom 2-inch pastry with water to keep the seams closed.1/4 cup Water, 6 Spring roll sheets
- Deep fry – Pour the oil into a large pot and heat it on medium to high. The oil must be hot but not too hot, about 325°F to 350°F. No more. Deep fry the spring roll samosas for about 2 to 3 minutes each.
- Cool – Remove paper hand towels to absorb excess oil. Serve with sauce and chutney. I serve mine with green chutney, tomato ketchup, and tamarind chutney.
Notes
- Don’t overfill – I know it’s tempting (trust me, I’ve done it), but a little goes a long way. Too much filling = wrappers tearing or samosas bursting while frying. Stick to a heaping tablespoon per samosa — just enough to make them plump, not puffed up like a pillow.
- Keep the wrappers covered – Spring roll wrappers dry out fast! Keep the stack covered with a damp towel while you work so they stay soft and easy to fold.
- Seal it right – Use a flour + water paste (just a bit of each mixed into a thick glue) to seal the edges well — especially the tip! No one wants filling leaking out into the oil. A neat seal = crisp, mess-free samosas.
- Fry hot, not high – Heat your oil to medium-high (around 350°F/175°C). Too hot and they brown too fast without getting crisp; too cool and they soak up oil like a sponge. Test with a small piece first — if it bubbles and rises slowly, you’re golden.
- Freeze ’em like a boss – These freeze beautifully before frying. Just line them up on a tray, freeze until firm, then transfer to a ziplock. Fry from frozen — no thawing needed. Perfect for surprise guests or late-night snack attacks.
- Serve your way (but please try the chutney) – I highly recommend green chutney and tamarind sauce for the full samosa experience — but hey, if your kids want mayo and ketchup? I won’t judge. Much. ?
- You can freeze the filling for up to a month, assemble the spring rolls, and fry them before serving.
- Alternatively, you can also assemble the samosa and freeze them. I suggest freezing them in a baking tray first until firm. Then place them in freezer storage bags.
- You can freeze fried samosas, but they get soft over time.
Cilantro coconut chutney for samosa
- 1 cup cilantro (you can add a few mint leaves too)
- 1/2 tsp chopped garlic
- 1/2 tsp chopped ginger
- 1/4 cup chopped onions
- 1/2 cup coconut cream
- 1/4 tsp salt
- 1/4 tsp Pepper
Tamarind chutney for Samosa
- 3 tbsp tamarind paste
- 4 tbsp Brown sugar or honey
- 1/2 tsp chilly powder
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 tsp mango powder (amchur) optional
- 1/2 cup water
- 1/4 tsp garam masala
- 1/4 tsp cumin powder
Equipment you will need
Nutrition
Tried this recipe?
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Hi you say freeze like a boss, fry from frozen no need to thaw, but further down you say leave to defrost in the fridge overnight do not freeze from frozen?
Hey Phil, it is best to deep fry from frozen rather than thawing it out overnight. But, if you need to do that, you can thaw them covered in the fridge overnight. However, once you thaw them, do not refreeze them again. Hope that makes sense.
thank you I love your samosa recipes.
I m always unsure what dips to serve with them.
can you give me some recipes.
many thanks
Margaret
Thank you, Margaret – in the bottom notes section of the recipe, I have given some recipes to serve with samosa. Thanks
Good I wanto make 300 Samoas and 300 springrolls, after I’ve made .the. sheet, let’s say I will be making the samosa and spring rolls tomorrow and I make my sheets today and I don’t have . fridge or freezer,how can I store it till tomorrow?
Beatrice, it depends on the filling you use. Perishable fillings will need to be kept in the refrigerator.
Samosa preparation was explained in very simple and easy manner; making one to go for preparation straight away.
Thank you for the lovely feedback.
Thank you sooo much ….samosa done
I think I’ll try these in the air frier just brush with a little oil to cut down on some of the fat. They look tasty.
Oh the airfryer would be nice too.
I love samosas but nothing beats homemade ones. My old school friend is Pakistani and she would bring them in for me. They are definitely my favourite South Asian appetiser!
Thanks, Charla. These are not authentic but definitely delicious
I love this! When it’s not enough time for making the authentic dough, this version will be perfect 🙂
Thanks, Jovita
I always order these, but I have never thought to make them myself. I will definitely be trying this as it looks really simple.
Thanks, Dannii. These are so easy too.
Crispy, golden and delicious bites with a lovely filling!
Thanks, Alexandra