These Thai Samosa Rice Paper Egg Rolls are the perfect fusion of Thai and Indian flavors—crispy, flavorful, and indulgent without the guilt. They’re completely dairy-free, gluten-free, and refined sugar-free, so you can enjoy the whole tray without thinking twice.
Why You’ll Love These Thai Samosa Rice Paper Egg Rolls
Whenever I go to a Thai restaurant, I’m always tempted by the crispy, crunchy, deep-fried egg rolls. But let’s be honest—they’re often loaded with inflammatory seed oils, processed fillers, and sometimes even dairy and gluten.
On the flip side, when I visit an Indian restaurant, I have to order samosas. There’s something so comforting about those golden, flaky, buttery triangles—especially when dipped in chutney. But again, they’re usually fried in unhealthy oils and contain dairy.
So I created a delicious hybrid: Thai-inspired, samosa-style egg rolls wrapped in rice paper and air-fried for a crunchy finish—minus the junk.
And yes, they’re just as satisfying.
Also, if you are into trying new cultural food, check out these hot honey Peruvian chicken thighs with an herby sauce recipe. It is sooo yummy.
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Thai Samosa Rice Paper Egg Rolls Ingredients
- Mashed cauliflower – Rich in fiber and antioxidants; supports digestion and reduces inflammation.
- Chickpeas – High in plant-based protein and fiber; helps with satiety and blood sugar balance.
- Spring onions – Packed with vitamin C and K; offers anti-inflammatory and antibacterial benefits.
- Broccoli slaw – Contains fiber and sulforaphane; supports detox and hormone health.
- Chicken thighs – Provides complete protein and healthy fats; helps stabilize energy and mood.
- Avocado – Loaded with healthy fats and potassium; great for skin, hormones, and heart health.
- Teriyaki sauce (clean version like Primal Kitchen) – Adds flavor; choose low-sugar or coconut aminos-based for a gut-friendly option.
- Chopped cilantro – Natural detoxifier; may help remove heavy metals from the body.
- Rice paper sheets – Low-calorie and gluten-free; a lighter alternative to deep-fried wrappers.
See recipe card for quantities.
How to Make Thai Samosa Rice Paper Egg Rolls
1. Make the filling:
Add all ingredients (except rice paper) to a nonstick pan and sauté until well combined. The mixture should be soft but cohesive.
2. Wrap the egg rolls:
This part takes a little practice, especially because the filling is soft. Work quickly and follow these steps:
- Dip one rice paper sheet in warm water for 30 seconds until soft and flexible.
- Lay it flat on a plate and place a scoop of the filling in the center.
- Fold the left and right sides over the filling.
- Fold the bottom up over the filling, then roll tightly like a burrito.
Tip: If your wraps are too delicate or tearing, try double-wrapping with two sheets of rice paper for extra strength.
3. Air fry:
Place the rolls seam-side down on an air fryer rack sprayed with olive oil. Spray the tops with avocado oil, sprinkle with sesame seeds, and air fry at 400°F for 10–14 minutes. Flip halfway through and spray again to ensure even crisping.
4. Serve immediately:
These are best eaten hot and crispy—don’t wait! Dip them in your favorite sauce (I’ll link my go-to sauce here!).
Make-Ahead Option
Want to prep ahead? Make the filling the night before and store it in the fridge. When ready, just assemble and air fry.
Storage Tips
If you have leftovers, store the cooked rolls in an airtight container in the fridge. To reheat, pop them back in the air fryer for 2–3 minutes. Avoid the microwave—it will make them soggy.
Top Tip
Don’t skip the dipping sauce! It ties everything together. I’ll share a link to my favorite version here.
FAQ
Oh yes….and this recipe shows you how 🙂
Rice paper rolls are made from rice paper wraps (aka rice flour). Egg rolls are made from wonton wrappers (aka flour & water). One is gluten-free (rice paper wraps) and the other is not.
Yes! If you look at the ingredients in a rice paper, you will find simple and clean ingredients.
Lunch Ideas
📖 Recipe
Thai Samosa Rice Paper Egg Rolls
Ingredients
- 1 cup mashed cauliflower
- 1 can chickpeas drained
- 3 spring onions chopped
- 1 cup broccoli slaw I use the one from Whole Foods
- 1 cooked chicken thigh shredded
- 1 avocado mashed
- ½ cup teriyaki sauce Primal Kitchen Brand
- ¼ cup chopped cilantro
- 8 rice paper sheets
- 1 tablespoon sesame seeds
Instructions
Make the filling:
- Add all ingredients (except rice paper) to a nonstick pan and sauté until well combined. The mixture should be soft but cohesive.
Wrap the egg rolls:
- This part takes a little practice, especially because the filling is soft. Work quickly and follow these steps:
- Dip one rice paper sheet in warm water for 30 seconds until soft and flexible.
- Lay it flat on a plate and place a scoop of the filling in the center.
- Fold the left and right sides over the filling.
- Fold the bottom up over the filling, then roll tightly like a burrito. Tip: If your wraps are too delicate or tearing, try double-wrapping with two sheets of rice paper for extra strength.
Air fry:
- Place the rolls seam-side down on an air fryer rack sprayed with olive oil. Spray the tops with avocado oil, sprinkle with sesame seeds, and air fry at 400°F for 10–14 minutes. Flip halfway through and spray again to ensure even crisping.
Serve immediately:
- These are best eaten hot and crispy—don’t wait! Dip them in your favorite sauce. (I linked mine above)
