Spring Roll

Name: Spring Roll
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup all-purpose flour (for wrappers); 1 pinch salt (for wrapper dough); 1 tsp oil (for wrapper dough); 0.75 cup water (for dough, use as needed); 250 g cabbage (finely shredded); 150 g carrot (julienned); 1 pcs bell pepper (medium, thinly sliced); 4 pcs spring onion (finely sliced); 5 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 1 tbsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 1 tsp red chili sauce

RATING

4.6/5(187)

TASTE SCORE

9/10

Crisp, golden spring rolls filled with lightly seasoned vegetables make a popular Indo-Chinese snack. The filling stays fresh and crunchy, while the wrapper turns flaky and crisp after frying.

PREP

35m

COOK

20m

SERVES

1 PIECE

117 cal

SERVINGS

METHOD · 7 STEPS

knead · ~25 min
Make the wrapper dough.
1.Mix 1.5 cups all-purpose flour, 1 pinch salt, and 1 tsp oil in a bowl.
2.Add 0.75 cup water little by little and knead into a smooth, medium-soft dough.
3.Cover the dough and let it rest for 20 minutes.
TIPA soft but not sticky dough makes thin wrappers easier to roll.
mix
Make the sealing paste.
Stir 2 tbsp all-purpose flour with 2 tbsp water until smooth and lump-free. Keep it ready for sealing the rolls.
saute · ~7 min
Cook the vegetable filling.
1.Heat 1 tbsp oil in a pan over medium-high heat.
2.Add garlic, ginger, and spring onion. Cook for 1 minute until fragrant.
3.Add cabbage, carrot, and bell pepper. Stir-fry for 3 to 4 minutes so the vegetables stay slightly crisp.
4.Add soy sauce, vinegar, red chili sauce, black pepper, and 1 pinch salt.
5.Mix well and cook 1 more minute, then turn off the heat and cool the filling completely.
TIPDo not overcook the vegetables or the filling will turn wet and soften the rolls.
prep · ~10 min
Roll the wrappers.
1.Divide the rested dough into 8 equal balls.
2.Dust lightly with flour and roll each ball into a very thin circle.
3.Cook each wrapper on a hot pan for 10 to 15 seconds per side, just until the surface looks dry without browning.
4.Stack the wrappers and keep them covered with a cloth.
TIPHalf-cooked wrappers should stay pale and flexible, not crisp.
assemble · ~12 min
Shape the spring rolls.
1.Place one wrapper on the work surface like a diamond.
2.Spoon a small portion of filling near the lower corner.
3.Fold the bottom corner over the filling and tuck it in tightly.
4.Fold in both sides, then roll upward to make a neat cylinder.
5.Brush the edge with sealing paste and press to close.
6.Repeat with the remaining wrappers and filling.
TIPKeep the rolls tight so oil does not seep inside while frying.
fry · ~8 min
Fry the spring rolls.
1.Heat 2 cups oil for deep frying in a kadai over medium heat.
2.Slide in 3 to 4 rolls at a time without crowding the pan.
3.Fry until golden and crisp on all sides, turning as needed.
4.Lift the rolls out and drain well.
TIPUse medium heat so the wrappers crisp evenly without bursting.
serve
Serve the spring rolls hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the stir-fried filling completely before rolling, or steam will soften the wrappers.
2
Keep the half-cooked wrappers covered with a cloth so they stay pliable and do not crack.
3
Shred the cabbage and carrot fine and evenly so the filling packs tightly without tearing the wrapper.
4
Do not overfill each roll; a small compact filling makes them easier to seal and fry evenly.
5
Seal the final edge well with flour paste, especially the corners, to prevent oil from getting inside.
6
Fry on medium heat only; very hot oil browns the wrapper before it turns fully crisp.
7
For make-ahead prep, shape the rolls and refrigerate them in a single layer before frying.