Spring Roll
Crispy, golden-fried wrappers filled with a savory mix of stir-fried noodles and vegetables. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a satisfying snack.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Filling
- b.Heat 2 tbsp of vegetable oil in a wok or large pan over high heat.
- c.Add the minced ginger, garlic, and optional green chili. Sauté for 30 seconds until fragrant.
- d.Add the spring onion whites, shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- e.Add the boiled noodles, soy sauce, vinegar, black pepper powder, and salt. Toss well to combine everything and cook for another minute.
- f.Turn off the heat, stir in the spring onion greens, and transfer the filling to a large plate or bowl. Spread it out to cool completely.
- 2
Step 2
- a.Assemble the Spring Rolls
- b.In a small bowl, mix the all-purpose flour with water to create a smooth, thick paste for sealing.
- c.Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing towards you).
- d.Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
- e.Fold the bottom corner up and over the filling, tucking it in tightly.
- f.Fold the left and right corners towards the center, creating an envelope shape.
- g.Continue rolling tightly towards the top corner. Apply the flour paste to the edges of the top corner and press firmly to seal the roll.
- h.Repeat this process for all wrappers and filling, placing the finished rolls on a plate without them touching.
- 3
Step 3
- a.Fry the Spring Rolls
- b.Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
- c.Carefully slide 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried rolls and place them on a wire rack to drain any excess oil.
- f.Repeat with the remaining rolls.
- 4
Step 4
- a.Serve
- b.Serve the hot and crispy spring rolls immediately with sweet chili sauce, schezwan sauce, or your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before rolling to prevent the wrappers from getting soggy and tearing.
- 2Do not overfill the spring rolls, as this can cause them to burst open while frying.
- 3Roll the spring rolls as tightly as possible to avoid air pockets, which can make them absorb excess oil.
- 4Fry in small batches. Overcrowding the pan will lower the oil temperature and result in greasy, soft rolls.
- 5Maintain a consistent medium-high heat for the oil. If it's too hot, the wrapper will burn before the inside is heated through.
- 6Uncooked spring rolls can be frozen. Place them on a tray without touching, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Adapt it for your goals.
Healthier Version
For a lower-fat option, brush the assembled spring rolls with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp. You can also use an air fryer.
Protein Rich FillingProtein-Rich Filling
Add shredded cooked chicken, minced pork, crumbled paneer, or scrambled tofu to the vegetable filling for a more substantial roll.
Noodle FreeNoodle-Free
Omit the noodles and increase the quantity of vegetables for a lighter, crunchier filling.
Different WrappersDifferent Wrappers
While traditional spring roll wrappers are best, you can experiment with rice paper wrappers for a fresh (un-fried) Vietnamese-style spring roll, or even samosa sheets for a different texture.
Why this is on our healthy list.
Rich in Vegetables
Packed with cabbage, carrots, and capsicum, these spring rolls provide a good dose of vitamins like Vitamin C and K, as well as dietary fiber which aids in digestion.
Provides Energy
The carbohydrates from the wrappers and noodles offer a quick source of energy, making this a satisfying and energizing snack.
Frequently asked questions
One serving, which consists of two spring rolls, contains approximately 330-360 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.