India inspired samosas which will remind you of all that you love in a Taco – crispy, crunchy and delicious!
Bake a delicious savory pouch with these Indian-inspired and entirely-vegan samosas. Crispy and crunchy, each samosa is packed with vegetables and Loma Linda Taco Filling before being wrapped in a spring roll sheet and shaped into a triangle. Fry each samosa to a golden brown before serving with salsa to enjoy the plant-based flavors of Taco Filling in a new way.
Serving Size: 60 Samosas
- 1 lb Loma Linda Taco Filling
- 20 spring roll sheets, frozen or fresh
- 1 can black beans
- 2-3 spring onions, finely chopped
- 1 tbsp tablespoon fresh coriander, finely chopped
- 1 cup frozen corn
- 1 tbsp taco seasoning
- 1 tbsp all-purpose flour
- 2 tbsp water
- Oil for frying
In a bowl, take the Taco Filling and add in black beans and corn. Mix and microwave for 2 minutes.
Next, add in chopped spring onions, fresh coriander and taco seasoning. Mix well. The samosa filling is ready.
Stack all the spring roll sheets together and cut into 3 parts of equal width (you should get a total of 60 wrappers)
Take a bowl and mix water with all purpose flour to form a paste. Keep aside.
Take one strip of the spring roll sheet. With the help of a pastry brush, apply a thin film of flour paste on the sides of the strip.
Gently place 1-2 teaspoons of stuffing on one end of the strip and gently fold it in a zig zag formation to form the triangular shape of the samosa. Seal the edges with the flour paste as needed and place on a plate. Repeat this with all the strips and filling.
Heat the oil in a deep pan. When hot, add a couple of samosas at a time and fry both the sides till golden brown. Serve with your favorite salsa.
To make these healthier, you can bake them instead. Brush both sides of the samosas and bake at 375F for 20-25 minutes. Flip them at half baking time to get even color on both sides.
For a variation, try phyllo sheets and bake. Do not fry when using phyllo sheets.
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