Sambusas
Crispy sambusas make for a tasty appetizer, snack, or even a meal on their own! This version swaps the traditional meat filling for savory spiced tofu, making it completely vegan.
Sometimes when I go to a restaurant, I want to skip the entree and just order a bunch of appetizers. Anyone else prefer snack-y things to the main dish? If you have a soft spot for apps like Vegan Southwest Egg Rolls and Fresh Spring Rolls with Peanut Ginger Sauce, then you’re going to love these vegan sambusas!
What Are Sambusas?
Sambusas are a Somali snack that looks a little bit like an Indian samosa. Like samosas, these savory pastries have a thin, crispy pastry shell exterior, but the inside is filled with a mixture of meat and onions, rather than the potatoes in a samosa.
After moving to the US, Somali immigrants in Minnesota began using Chinese egg roll wrappers to make sambusas instead of from-scratch dough, and I use that shortcut here too. It makes homemade sambusas a whole lot easier!
Sambusas are typically served as an appetizer or side, but there’s no reason you can’t make a meal out of them! Just add your favourite dipping sauce and dig in.
Why You’ll Love This Sambusas Recipe
Here’s why this recipe for sambusas is a guaranteed winner:
- Vegan. This recipe uses plant-based ingredients, so they’re sambusas everyone can enjoy!
- Crispy and flavourful. The sambusas are fried to crispy, golden brown perfection and the filling is loaded with warm spices, making them absolutely irresistible.
- Easy to make. Since we’re not making the dough from scratch, these vegan sambusas come together in a snap. If you’ve ever made Vegan Potstickers, you can make sambusas too!
- Versatile. This is a recipe you can easily make your own. Don’t be afraid to put your own spin on it!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan spring or egg roll wrappers – Most egg roll wrappers are vegan, but be sure to check the label to confirm.
- Olive oil
- Yellow onion – A white onion is fine too.
- Extra-firm tofu – Drain this well. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Garlic
- Ground cumin – Cumin adds an earthy flavour to the vegan sambusa filling.
- Ground cardamom
- Ground cinnamon – Cinnamon isn’t just for sweets! It’s used in savoury dishes throughout the Mediterranean and Middle East.
- Kosher salt
- Black pepper
- All-purpose flour – This helps seal the sambusas.
- Neutral oil – Peanut, vegetable, or canola oil all work well.
How to Make Sambusas
This is a recipe where it’s definitely worth deep frying! As with my homemade falafel, you simply can’t get the same restaurant-style crispy results in the oven or air fryer. Keep in mind that as long as the oil has come to the proper temperature before you add the sambusas, they will absorb minimal oil.
Cook the onions. Heat the oil in a large skillet over medium heat, then cook the onions for about 5 minutes, or until they soften.
Add the tofu. Crumble the tofu into the skillet. Break it into small pieces with a spatula and cook for about 3 minutes, or until browned.
Season. Stir in the garlic, cumin, cardamom, salt, and pepper; cook for about a minute, then turn off the heat.
Make a flour paste. In a small bowl, whisk together the flour with a tablespoon of water.
Assemble. Fold each wrapper in half, then again into thirds, forming a cone. Fill the cone with a heaping tablespoon of the tofu mixture, then cover the flaps with the flour paste and fold closed to seal. Repeat with the remaining filling.
Prepare. Fill a high-sided skillet with 1/2 inch of oil and bring it to 365°F.
Cook. Fry the sambusas in batches until they’re golden brown, 1 to 2 minutes per side. Transfer the cooked sambusas to a paper-towel-lined plate and repeat with the remaining sambusas.
Tips for Success
Follow these pointers for perfect vegan sambusas:
- Use refrigerated extra-firm tofu for best results. Shelf-stable silken tofu (the kind that comes in an aseptic package) doesn’t have the same meaty texture as refrigerated, water-packed tofu.
- Seal the sambusas well. Don’t over-fill them—doing so makes them more likely to burst open—and then gently press the edges together to keep them from falling apart.
- Make sure the oil is hot enough before frying. This is important! When you place food in hot oil, the exterior sears, preventing it from absorbing a lot of oil. In contrast, if the oil isn’t hot enough, the food will act like a sponge, absorbing oil and becoming soggy and greasy.
Serving Suggestions
Serve these vegan sambusas as an appetizer, snack or part of a main meal. They go especially well with hot sauce and Indian chutneys. If I’m making them for a party, I love serving them alongside other crowd-pleasing vegan appetizers like Loaded Vegan Nachos and Stuffed Mushrooms with Coconut Bacon.
How to Store Leftovers
Leftover sambusas can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop them in the oven at 350°F for 10 minutes or until warmed through. If you have an air fryer, that works too!
Can This Recipe Be Frozen?
Yes, sambusas can be frozen for up to 3 months, either before or after frying. To freeze, place the sambusas in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag and store in the freezer.
When ready to eat, bake at 350°F for 15-20 minutes or until heated through if you’ve frozen fried sambusas, or fry them according to the recipe instructions if you’ve frozen uncooked sambusas, adding an extra minute or so of cooking time.
More Vegan Snack Ideas
- Strawberry Salsa
- Air Fryer Veggie Chips
- Jamaican Fried Dumplings
- How to Make a Beautiful Crudité Platter
Enjoy friends! If you make this sambusas recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Sambusas
Ingredients
- 1 14-ounce package vegan spring or egg roll wrappers
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- ½ block 8-ounce package extra firm tofu, drained
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose flour
- Neutral oil for frying
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Crumble in the tofu and cook, breaking it up into very small pieces with a spatula, until browned, about 3 minutes. Add the garlic, cumin, cardamom, salt and pepper. Cook until fragrant and uniform, about 1 more minute. Turn off the heat.
- In a small bowl, stir the flour with 1 tablespoon water to make a thin paste, adding more water as necessary.
- Fold each wrapper in half, then into thirds to make a cone. Fill the cone with the tofu mixture, about 1 heaping tablespoon, then cover the flaps with the flour paste and fold closed to seal. Repeat with the remaining filling.
- Add about 1⁄2 inch of oil to a high-sided skillet and heat to 365°F. Fry the sambusas in batches until golden brown, 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining sambusas, adding more oil as necessary.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi, can these be cooked in an oven or air fryer?
thank you! 😊
Yum