Here’s a GLUTEN-FREE samosa and spring roll sheet recipe that’s flexible, soft, and easy to roll without breaking—perfect for stuffing your favorite fillings!
🌾 GLUTEN FREE SAMOSA & SPRING ROLL SHEET
Ingredients:
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1 cup rice flour
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½ cup tapioca flour (or cornstarch)
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¼ cup potato starch
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½ tsp xanthan gum (for flexibility)
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½ tsp salt
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1 tbsp oil (neutral like sunflower or canola)
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¾ cup hot water (adjust as needed)
Optional for softer wraps:
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2 tbsp yogurt or 1 tsp lemon juice (helps with pliability)
Instructions:
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Make the Dough:
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In a bowl, mix rice flour, tapioca flour, potato starch, salt, and xanthan gum.
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Add oil and slowly pour in hot water, stirring until a soft dough forms.
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Knead until smooth. If crumbly, add a little warm water. If sticky, dust with a bit more rice flour.
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Rest the Dough:
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Cover and let it rest for 15–20 minutes to hydrate and soften.
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Roll the Sheets:
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Divide into small balls.
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Roll each ball between parchment sheets or on a lightly floured surface (using rice flour) until thin and round (~6-7 inches).
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For spring rolls: Roll into thin rectangles.
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For samosas: Cut into half-moons or ovals as needed.
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Light Cooking (Optional but helpful):
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Place on a dry non-stick pan over medium heat for 5–10 seconds on each side (don’t cook fully). This helps make them flexible and easier to stuff.
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Use or Store:
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Use immediately for stuffing.
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Or stack between parchment and freeze in a ziplock for later use.
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✅ Tips:
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Keep the dough covered with a damp cloth while working to prevent drying.
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Dust lightly while rolling but don’t overdo it.
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If the sheets feel dry after freezing, steam them briefly or microwave wrapped in a damp towel.