Ramadan Vegetable Sambusak-Style Wrap

Name: Ramadan Vegetable Sambusak-Style Wrap
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) waxy potatoes (such as red or fingerling), unpeeled, cut into ½-inch cubes; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed; 2 (300 g) medium yellow onions, thinly sliced; 1 tsp (5 g) ground cumin; ½ tsp (2 g) ground coriander; ½ tsp (2 g) smoked paprika; to taste freshly ground black pepper; to taste kosher salt; ¾ cup (15 g) fresh cilantro leaves, chopped; 8 sheets phyllo dough sheets, thawed if frozen, at room temperature; 4 tbsp (60 g) unsalted butter, melted; 2 cups (480 ml) neutral vegetable oil (such as canola or sunflower)

From the MyKitchenBank Kitchen

Crispy fried phyllo wraps filled with warm spiced potatoes, chickpeas, caramelized onions, and fresh cilantro. A handheld take on the classic sambusakhs, perfect for Ramadan iftar tables and festive gatherings. Golden, shatteringly crisp on the outside and aromatic on the inside.

Prep: 25 min
Cook: 30 min
Total: 55 min
Makes: 4 large wraps

Save to My Kitchen Jump to recipe

Steps

Before you start

Have phyllo sheets at room temperature (about 30 minutes out of the fridge) so they don't crack.
Cut all vegetables and measure spices before you start cooking.
Keep a damp towel over unused phyllo sheets to prevent them from drying out.
Have vegetable oil at the right temperature for frying—too cool and they'll be greasy, too hot and they'll burn.

1
Cook the potatoes
- Place the cubed potatoes in a medium saucepan and cover with cold salted water.
- Bring to a boil over medium-high heat and cook for 8–10 minutes, until the potatoes are just tender but still hold their shape.
- Drain well and set aside.
+ Show details− Hide details
Ready when: Potatoes are fork-tender but not falling apart
Tip: Don't overcook—waxy potatoes will stay firmer and won't become mushy in the filling.
2
Caramelize the onions
- Heat 1 tbsp (15 g) of the melted butter in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 10–12 minutes, until they're deeply golden and soft.
- They should smell sweet and nutty.
- Season lightly with salt and set aside.
+ Show details− Hide details
Ready when: Onions are deep golden brown and smell sweet and caramelized
Tip: Don't rush this step—low-and-slow caramelizing develops the flavor. Stir every minute or two to prevent burning.
3
Toast the spices
- In the same skillet, add the drained chickpeas, cumin, coriander, and paprika.
- Stir constantly over medium heat for 1–2 minutes, until fragrant.
- The spices should bloom and coat the chickpeas.
- Add the cooked potatoes and caramelized onions back to the skillet and gently fold everything together.
- Taste and adjust salt and pepper.
- Remove from heat and let cool slightly, about 2 minutes.
+ Show details− Hide details
Ready when: Spices are fragrant and coat the vegetables evenly; filling is warm but not steaming
Tip: Keep the heat moderate—high heat will burn the spices. Toast just until fragrant for the best flavor.
4
Add cilantro to filling
- Stir the chopped cilantro into the slightly cooled filling.
- Set aside and let sit for about 1 minute while you prepare the phyllo for wrapping.
+ Show details− Hide details
Tip: Add cilantro just before wrapping so it stays bright and fresh.
5
Prepare phyllo for wrapping
- Lay out one phyllo sheet on a clean, dry work surface.
- Lightly brush the entire surface with melted butter using a pastry brush.
- Fold the sheet in half lengthwise (short end to short end), then brush the top again with butter.
- You should have a long rectangle roughly 8½×13 inches (22×33 cm).
- Repeat with a second phyllo sheet, buttering and folding it the same way.
+ Show details− Hide details
Tip: Keep unused phyllo under a damp towel so it doesn't dry out and become brittle.
6
Fill and roll the wrap
- Place about ¾ cup (180 ml) of the filling in a line along the bottom third of the phyllo rectangle, leaving a 1-inch (2.5 cm) border on the sides.
- Fold the left and right edges in about 1 inch and roll tightly from the bottom up, as you would a burrito.
- The wrap should be snug and about 2–3 inches (5–7.5 cm) in diameter.
- Repeat with the remaining phyllo sheets and filling to make 4 wraps total.
+ Show details− Hide details
Tip: Roll tightly so the wrap doesn't unravel during frying. Don't overfill or the phyllo will split.
7
Heat oil for fryingOven 325°F / 165°C
- Pour the vegetable oil into a deep frying pan or large skillet (at least 3 inches deep) and heat over medium-high heat to 325°F (163°C).
- Use an instant-read thermometer to check, or test by dropping a small piece of phyllo into the oil—it should sizzle gently and turn golden in about 1 minute.
- If it browns too quickly, lower the heat; if it doesn't sizzle, raise the heat.
+ Show details− Hide details
Ready when: Oil reaches 325°F (163°C); a piece of phyllo sizzles gently and turns golden in about 1 minute
Tip: Getting the oil temperature right is crucial—too cool and the wraps will absorb oil and be greasy; too hot and they'll burn.
8
Fry the wraps
- Carefully place one wrap into the hot oil, seam-side down.
- Fry for 5–7 minutes, turning once halfway through with tongs, until both sides are deep golden brown and crispy.
- The phyllo should sound crispy when tapped.
- Transfer to a paper towel-lined plate using a slotted spoon.
- Repeat with the remaining wraps, adjusting heat as needed to maintain a gentle sizzle.
+ Show details− Hide details
Ready when: Phyllo is deep golden brown and crispy on all sides; sounds crispy when tapped
Tip: Don't crowd the pan—fry one wrap at a time so the oil temperature stays steady and each wrap crisps evenly.
9
Drain and serve
- Let the wraps drain briefly on paper towels.
- Serve warm, whole or cut in half, while the outside is still crispy and the filling is warm.
- These are best eaten immediately.
+ Show details− Hide details
Tip: Serve right away—phyllo loses its crispness as it cools, though the wraps are still delicious at room temperature.

Good to know

Tips

Waxy potatoes (red, fingerling, or new potatoes) are essential—they stay firm during cooking and won't create a mushy filling like russets would.
Phyllo is delicate but not difficult to work with once you know it dries out fast. Keep unused sheets covered with a barely damp kitchen towel, and work quickly but gently.
The oil temperature is the secret to crispy, non-greasy sambusak wraps. Use a thermometer if you have one; if not, the phyllo test is reliable.
For a lighter version, you can bake these on an oiled baking sheet in a 400°F (200°C) oven for 20–25 minutes, turning halfway through, though they won't be quite as crispy as fried.

Make ahead

You can prepare the filling up to 1 day ahead: cool it completely, cover, and refrigerate. Let it come to room temperature (about 15 minutes) before assembling and frying. Do not fill and fry the wraps in advance—they're best made and eaten fresh.

Storage & reheating

Leftover wraps keep in an airtight container at room temperature for up to 4 hours (they'll lose crispness). Reheat in a 300°F (150°C) oven for 5–7 minutes to re-crisp the outside, though they won't be quite as shatteringly crisp as fresh. Do not refrigerate or freeze—the phyllo will become soggy.

Substitutions

canned chickpeas, drained and rinsed → 1 cup (200 g) cooked or canned white beans or lentils. White beans and lentils are slightly milder but work well. Drain and rinse canned varieties thoroughly.
fresh cilantro leaves → fresh parsley leaves, chopped. Parsley adds freshness with a milder, earthier flavor. Use the same amount.
phyllo dough sheets → spring roll wrappers or thin crêpes. Spring roll wrappers will fry similarly; crêpes will be less crispy but still delicious. Adjust assembly as needed.
ground cumin → ground caraway or ½ tsp cumin plus ¼ tsp ground fenugreek. Caraway is peppery and aromatic; fenugreek adds a subtle maple note. Both are common in Middle Eastern cooking.