One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Crispy Rice Paper Samosas
– Gluten-Free & Dairy-Free –
For anyone who loves Indian food, this technique is a game-changer. I’ve used rice paper to create a crispy samosa-like appetizer. Yum!
Filling Ingredients
Obviously, go nuts here. Fill your samosas with whatever kind of filling you’d like. Pictured here, I’ve used a sweet-potato & cilantro stuffing that was to die for.
3 small sweet potatoes, small dice
1 bunch cilantro, coarsely chopped
5 large mushrooms, chopped
1/2 sweet onion, minced
5-6 sheets of rice paper
3 eggs
Dipping Sauce
50ml coconut yoghurt
1 Tbsp Dijon mustard
1 tsp maple syrup
sea salt TT
- In a large frying pan, sweat onions and mushrooms on medium heat for 2-3 minutes.
- Add sweet potato cubes. Fry until soft.
- Remove from the heat and mix in cilantro.
To assemble
- Preheat oven to 400*F.
Break eggs into a large, flat dish. Lay each sheet of rice paper in the egg to allow it to soften. - On one end, place a large spoonful of stuffing then fold the rice paper to enclose the stuffing and shape your samosa.
- Place on a baking sheet.
- Bake 8-10 minutes in the oven or until crispy.
- Serve hot with yoghurt sauce for dipping.
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »