These oven baked samosas in egg roll wrappers are a lightened up, easy to make version of the traditional pastry wrapped and deep fried samosas. Packed with potatoes, veggies and curry spices, these baked samosas make a great healthy vegetarian appetizer or snack.
Samosas have become a big thing over here.
My 12 year old daughter has become obsessed with them, so we can't keep buy them fast enough or keep them in the house long enough. This I don't mind though because samosas are such a great snack - I love that she loves to much on anything veggie.
Because of her newfound love, I decided to make her a batch of my baked samosas that I hadn't made in YEARS. I had entirely planned to put some away in the freezer for later, but the whole batch was gobbled up in just 2 days.
Next time, I'll have to double the batch.
Putting these baked samosas together is made easier by trading the traditional dough wrapper for something a bit unconventional - egg roll wrappers. I love using these because I don't have to make and fuss with dough - it's such a time saver!
I hate the mess of deep frying things in oil, so oven baking is a good way to reduce the mess made and also make a dish a bit healthier. Winning!
How to Make Baked Samosas
Start by heating a large non-stick skillet to medium low heat, then saute the onions, carrots, garlic and ginger for 5 minutes, or until the veggies are soft.
Add the frozen peas, garam masala, curry powder, and cumin to the skillet and cook for another minute or two.
Add the mashed potatoes and chopped cilantro to the skillet and season well with sea salt and fresh ground pepper then mix the veggies well into the mashed potatoes to form the samosa filling.
Heat the mixture for a couple of minutes more, then transfer to a bowl to begin building your samosas.
Working one wrapper at a time, place the wrapper in front of you and fill one half of it with a large spoonful of filling.
Spread the filling out close to the edges of the wrapper in the shape of a triangle.
Run a wet finger along the edges of the wrapper then fold the empty half over top of the filling and press to seal.
To keep the samosas from drying out while you fill the rest of them, place them under a damp kitchen towel.
When you have filled all the samosas, line a large baking sheet with parchment paper and heat your oven to 425℉.
Use a brush to cover both sides of each samosa with oil, then place them in a single layer on the parchment lined baking sheet.
Bake the samosas for 12-15 minutes turning them once half way through.
Dietary Considerations and Accommodations
This recipe for baked samosas is suitable for the following diets:
- dairy free
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- 3 cups mashed potato
- ¾ cup frozen peas
- ¾ cup diced carrots
- ½ onion - diced
- 1 Tablespoon finely diced fresh ginger
- 1 clove garlic - crushed
- 1.5 teaspoon garam masala
- 1.5 teaspoon cumin
- ½ teaspoon curry powder
- ¼ cup diced cilantro (leaves and stems)
- sea salt and fresh ground pepper - to taste
- 12 egg roll wrapper
- cooking oil
- Heat your oven to 425℉
To make the samosa filling:
- Heat a non stick skillet to medium low and add the carrots, onions, garlic and ginger.
- Saute until the veggies begin to soften, about 5 minutes.
- Add the frozen peas along with the garam masala, cumin and curry powder. Cook for a minute or two
- Add the mashed potato and chopped cilantro to the skillet and season well with sea salt and pepper.
- Mix the veggies well
- Working one wrapper at a time, add a large spoonful of the veggie mixture onto one half of the egg roll wrapper then using a wet finger ru
To fill the wrappers:
- place an eggroll wrapper in front of you positioned like a diamond shape.
- Add a large spoonful of samosa filling to one half of the diamond, then wet the edges of the wrapper with a finger dipped in water before closing the samosa by folding the wrapper in half and pressing firmly on the seams.
- Place the wrapped samosas under a damp kitchen towel while you continue to build the rest of the samosas so the wrappers don't dry out.
To cook the samosas:
- Line a large baking sheet with parchment paper
- brush both sides of the samosa with a bit of cooking oil before arranging on the tray
- Bake for 12-15 minutes, turning once halfway through
- calorie information provided is approximate
* nutritional information is calculated by online tools and may not be 100% accurate.
These are AMAZING. My whole family loved them - what a great recipe and great instructions. Thank you!
Thank you! I'm so happy to hear you all enjoyed them!
Love to try such amazing options homemade. This is delicious and definitely best tiffin box option too.
Samosa is a favourite in our house too 🙂
Patty at Spoonabilities says
These little pieces of heaven are amazing! I could eat them every single day!
Thank you so much!!
Yum! these look delicious and easy to make! thanks for sharing
You're so welcome Rebecca!
Andrea Metlika says
So easy and love that you used egg roll wrappers. I can't wait to make these for my family.
Hi, this looks great! However, what over temperature should I use? It says 425 F in the recipe and then 350 F in the step-by-step above. Thanks.
Oh my! Thank you for catching that. The temperature should be 425, and I've updated the text to reflect that.
Ok thanks! I made this today and it came out really nice and crisp!
You're welcome! I hope you enjoyed them 💕
Dana Sampson says
Hi, loved the look of these yummy parcels, not sure if I can get the pastry (egg roll) can I use puff or wonton wrappers. Thanks 🙂
If you can find spring roll wrapper those are an excellent substitute, and what I use when I don't have egg roll wrapper. Wonton wrappers would probably be a bit small. Puff pastry is an interesting alternative. I imagine that the samosas would be a but floppy though as it's more delicate. I'd love to hear how they turn out if you try them that way though.
LOVED making these! SOOOOO delicious and easy. .Thanks so much for this recipe!
You're welcome Alisa! I'm happy you enjoyed them so much!
Not my fave.....filling scrumptious but the use of won ton wrappers, nope not for me
I have been using uncooked tortillas and deep frying. Since discovering your recipe, my hubs prefers the baked egg roll ones. When you freeze them, does the temperature for baking change? Is there a need for defrosting? Thanks!
I'm so happy to hear you're enjoying them! I haven't tried freezing them myself, but I would put them in straight from frozen at 350ºF for around 20 minuts. If they are thawed beforehand they would reheat in less time. Hope that helps, and if you do end up freezing them I'd love to hear how it turned out for you.