Cheesy Rice Paper Samosa: A crispy, cheesy fusion of classic samosa flavors with a modern twist.
Craving something crispy, cheesy, and a little bit different? Say hello to Cheesy Rice Paper Samosas — the ultimate fusion snack that brings together the best of two worlds. Imagine the satisfying crunch of rice paper, giving way to a molten, gooey cheese filling spiced with all your favorite Indian flavors. These samosas are light, quick to make, and absolutely irresistible.
Perfect for tea-time snacking, party appetizers, or even a midnight craving fix, this recipe transforms humble ingredients into a deliciously modern twist on the traditional samosa. Plus, there’s no dough kneading or deep frying required — just soak, wrap, and crisp them up!
Get ready to impress your taste buds (and your guests) with these golden, cheesy parcels of joy.
Table of Contents
What is Cheesy Rice Paper Samosa?
Cheesy Rice Paper Samosa is a modern, fusion-style version of the traditional Indian samosa. Instead of the usual wheat flour pastry, this recipe uses rice paper wrappers — the kind often used in Vietnamese spring rolls — to create a light, crispy outer shell. Inside, it’s stuffed with a savory, cheesy filling, often made with melted mozzarella, spiced potatoes, or mixed veggies for that perfect balance of flavor and texture.
When fried or air-fried, the rice paper turns beautifully golden and crisp, giving you that satisfying crunch with every bite — all while keeping things lighter and easier to prepare than traditional samosas.
In short, it’s a quick, cheesy, and creative snack that combines the comfort of Indian street food with the simplicity and crunch of rice paper rolls.
Main Ingredient of Cheesy Rice Paper Samosa:
1 tbsp ghee
½ tsp cumin seeds
½ tsp fennel seeds
1 tsp crushed coriander seeds
1 green chilli, sliced
¼ cup green peas
2 medium potatoes, boiled and mashed
½ cup crumbled paneer
Salt to taste
¼ tsp turmeric (haldi)
½ tsp red chilli powder
½ tsp garam masala
½ tsp amchur (dry mango powder)
Rice paper sheets (as needed)
Cheese cubes (mozzarella or processed)
Oil or ghee for pan-frying
Meyer Anzen Ceramic Coated Cookware 26cm Kadai with Lid
What Is So Special About Cheesy Rice Paper Samosa?
That Melty Cheese Surprise:
Unlike regular samosas, these have a gooey cheese center that oozes out with every bite — the perfect balance of spice and creaminess.
Crispy Yet Light:
Rice paper turns beautifully golden and crunchy when pan-fried, but stays lighter and less oily than the traditional samosa pastry.
Quick and Fuss-Free:
No dough kneading, no rolling — just dip, fill, fold, and fry! It’s the ultimate shortcut for when you’re craving samosas but don’t have hours to spare.
Fusion of Flavors:
It combines classic Indian spiced potato filling with the delicate crunch of Asian rice paper — a delicious cross-cultural twist.
Versatile and Adaptable:
You can make them vegetarian, add paneer or chicken, go fully cheesy, or even bake/air-fry for a healthier version.
Quick and Easy Cheesy Rice Paper Samosa:
No dough required: The rice paper acts as an instant wrapper — just dip it in water, and it’s ready to use.
Minimal cooking: The filling comes together in one pan with simple ingredients like potatoes, paneer, and spices.
Quick to assemble: You only need a spoonful of filling and a cheese cube before folding them up.
Faster frying (or air-frying): Since rice paper is thin, it crisps up in minutes — no long frying times or heavy oil needed.
How to make
Prepare the Filling:
Heat ghee in a pan. Add cumin seeds, fennel seeds, and crushed coriander seeds. Once they crackle, add sliced green chilli and peas. Sauté for a minute.
Add Potatoes and Paneer:
Mix in the mashed potatoes and crumbled paneer. Season with salt, turmeric, red chilli powder, garam masala, and amchur. Stir well and cook for 2–3 minutes until the mixture comes together. Let it cool slightly.
Assemble the Samosas:
Dip a rice paper sheet in water for about 10 seconds, just until soft. Place it on a clean surface. Add a spoonful of the filling and a cheese cube in the center. Fold and seal into a triangle (like a samosa).
Pan-Fry:
Heat a little ghee or oil in a pan over medium heat. Gently place the samosas and cook until golden and crispy on both sides.
Serve:
Enjoy hot with mint chutney, ketchup, or a cheesy dip!
Expert Tips
Don’t oversoak the rice paper:
Dip each sheet in water for about 8–10 seconds — just until it softens. If you leave it too long, it becomes sticky and hard to handle.
Keep the filling slightly dry:
Avoid too much moisture in the potato-paneer mix. A dry filling helps the samosas stay crisp and prevents the rice paper from tearing.
Seal tightly:
Fold the rice paper snugly around the filling so the cheese doesn’t leak out while cooking. If needed, double wrap for extra strength.
Use the right heat:
Pan-fry on medium heat — too high, and the rice paper will brown quickly without melting the cheese; too low, and it may turn soggy.
Air-fryer or bake for a lighter version:
Brush lightly with oil and air-fry at 180°C (350°F) for 8–10 minutes, or bake until golden and crispy.
Serve immediately:
These samosas are best enjoyed hot and fresh — that’s when the cheese pull is at its peak!
Experiment with fillings:
Try adding corn, spinach, mushrooms, or even shredded chicken — the rice paper works beautifully with almost any flavor combo.
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