I was inspired to make vegan gluten free samosas after watching this Youtube video of Kittee Berns.
I followed the majority of her instructions, I happened to have raw cashews, and cooked them with oil and onion as she instructs, but my cashews never got the nice colour and I didn’t really taste them in the finished product. Maybe I over cooked them? I’m not sure, but I don’t plan on using them again.
As for the wrapping part, I soaked the wrap in warm water till tender, more or less count to 8 and then placed it on a cutting board where I already had wet paper towels. It’s pretty hard to see the wrap on white paper towels, I wish I had different coloured ones. Either way, then I sliced the wrap down the middle with a pizza cutter. Kittee does this in the video too. I tried to wrap in a triangle form, I think I managed that pretty well, it took a bit of practice. You could just wrap them like burritos if you really want, I cut off some of the excess when I was running out of filling to make a tight triangle.
Believe it or not I used less than 2 tablespoons of oil to brush both sides of each samosa. I did brush the baking sheet with oil as well. I baked them for 20 minutes at 400 F, at the ten minute mark I flipped them over. They came out very crispy and not very oily, the rice paper gives a very nice shine. I suppose I could have made a dipping sauce, but they’re pretty tasty as is.