Thai Samosa Rice Paper Egg Rolls
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.
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)