Spring Rolls
Crispy, golden-fried wrappers filled with a savory mix of noodles and crunchy vegetables. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special evening snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Noodles and Sealing Paste
- b.Cook the Hakka noodles according to package directions until just al dente. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
- c.In a small bowl, whisk together the all-purpose flour and 3 tablespoons of water to create a smooth, thick paste. This will act as a glue to seal the rolls.
- 2
Step 2
- a.Stir-Fry the Filling
- b.Heat 2 tbsp of vegetable oil in a large wok or pan over high heat.
- c.Add the ginger-garlic paste and chopped green chilli. Sauté for 30 seconds until fragrant.
- d.Add the sliced onions and stir-fry for 1-2 minutes until they become translucent.
- e.Add the shredded cabbage, julienned carrots, and bell pepper. Continue to stir-fry on high heat for 3-4 minutes. The vegetables should be tender but still have a noticeable crunch.
- f.Add the cooked noodles, soy sauce, vinegar, salt, and black pepper powder. Toss everything together vigorously to combine well. Cook for another 2 minutes.
- g.Turn off the heat and stir in the chopped spring onion greens. Transfer the entire filling to a large plate or tray and spread it out to cool down completely. A cool, dry filling is essential for crispy rolls.
- 3
Step 3
- a.Assemble the Spring Rolls
- b.Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you, like a diamond.
- c.Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
- d.Fold the bottom corner up and over the filling, tucking it in snugly to create a tight cylinder.
- e.Fold in the left and right corners towards the center, like an envelope.
- f.Roll it up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal the roll securely.
- 4
Step 4
- a.Fry the Spring Rolls
- b.Heat the oil for deep frying in a deep pan or kadai over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper into the oil; it should sizzle and float to the top without browning too quickly.
- c.Carefully slide 2-3 rolls into the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 4-5 minutes, turning them occasionally, until they are an even golden brown and perfectly crisp on all sides.
- e.Using a slotted spoon, remove the fried rolls and place them on a wire rack to drain any excess oil. This helps them stay crispy.
- 5
Step 5
- a.Serve
- b.Serve the hot and crispy spring rolls immediately with your favorite dipping sauces like sweet chili sauce or Schezwan sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool and dry before rolling. A warm or wet filling will tear the wrappers and make the rolls soggy.
- 2Do not overstuff the rolls, as they might break open while frying.
- 3Fry on medium heat. Frying on high heat will brown the outside quickly while the inside remains undercooked, and frying on low heat will make them oily.
- 4You can make the rolls ahead of time and refrigerate them for a few hours. Fry just before serving.
- 5For freezing, arrange the uncooked rolls on a tray without touching each other and freeze. Once frozen, transfer to a freezer-safe 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, bake the spring rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer at 375°F (190°C) for 10-12 minutes.
Protein Rich FillingProtein-Rich Filling
Add shredded cooked chicken, crumbled paneer (Indian cottage cheese), or small cooked shrimp to the vegetable filling for a protein boost.
Different VegetablesDifferent Vegetables
Feel free to add other vegetables like mushrooms, bean sprouts, or thinly sliced baby corn to the filling.
Why this is on our healthy list.
Rich in Vegetables
Packed with cabbage, carrots, and bell peppers, these rolls provide a variety of vitamins and minerals, including Vitamin C and Vitamin A, which are essential for immunity and vision.
Source of Dietary Fiber
The vegetables in the filling contribute dietary fiber, which is important for digestive health and can help in maintaining a healthy gut.
Energy Boost
The noodles and wrappers are sources of carbohydrates, which provide a quick source of energy for the body.
Frequently asked questions
One serving of two deep-fried spring rolls contains approximately 350-400 calories, depending on the amount of oil absorbed during frying.