Spring Rolls
Crisp spring rolls packed with a lightly spiced vegetable filling make a great starter for an Indian-Chinese meal. The wrappers turn flaky and golden while the cabbage, carrot, and bell pepper stay just a little crunchy.
For 8 servings
- knead · ~15 min
Knead the wrapper dough.
Mix 1.5 cups all-purpose flour, 0.25 tsp salt, 1 tsp oil, and enough water to make a smooth medium-soft dough. Knead for 4 to 5 minutes, cover, and let it rest.
TIPA smooth dough rolls thinly without cracking. - rest · ~15 min
Rest the dough.
- mix · ~1 min
Make the sealing paste.
Mix 2 tbsp all-purpose flour with 2 tbsp water into a smooth thick paste. Keep it ready for sealing the rolls.
- saute · ~6 min
Cook the filling.
1.Heat 2 tbsp oil in a wide pan over medium-high heat.2.Add garlic, ginger, and green chili and cook for 30 seconds until fragrant.3.Add cabbage, carrot, bell pepper, and spring onion and stir-fry for 3 to 4 minutes.4.Add soy sauce, vinegar, black pepper, salt, and cornstarch and toss well for 1 minute.TIPKeep the heat fairly high so the vegetables stay crisp and the filling does not turn watery. - rest · ~10 min
Cool the filling.
Spread the filling on a plate and let it cool fully before shaping. Warm filling can soften the wrappers and make them tear.
- prep · ~15 min
Roll and cook the wrappers.
1.Divide the rested dough into 8 equal balls.2.Roll each one into a very thin circle on a lightly floured surface.3.Cook each wrapper on a hot tawa for a few seconds on each side just until pale spots appear.4.Stack the wrappers under a cloth so they stay soft.TIPDo not fully brown the wrappers or they will crack while folding. - assemble · ~10 min
Fill and shape the spring rolls.
1.Place one wrapper on the work surface with a corner facing you.2.Spoon 2 to 3 tbsp cooled filling near the lower side.3.Fold the bottom over the filling, fold in both sides, and roll tightly.4.Brush the edge with sealing paste and press to close. - fry · ~12 min
Deep fry the spring rolls.
Heat 2 cups oil for deep frying over medium heat. Fry the rolls in batches until golden and crisp, about 3 to 4 minutes per batch, then drain well.
TIPFry on medium heat so the wrappers turn crisp before the outside gets too dark. - serve
Serve the spring rolls hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Stir-fry the vegetables on high heat and avoid overcooking, or the filling will steam and turn soggy inside the rolls.
- 2Spread the cooked filling on a plate to cool quickly; trapped heat is the main reason homemade wrappers tear.
- 3Roll the wrappers very thin but keep them covered with a cloth, since even slight drying makes folding difficult.
- 4Do not overfill each roll; 2 to 3 tablespoons is enough for a tight shape that fries evenly without bursting.
- 5Seal the final edge well with the flour paste, especially at the corners, so oil does not seep into the roll.
- 6Fry in medium-hot oil, not very hot oil, so the wrapper has time to crisp fully before the outside turns too dark.
- 7You can shape the rolls a few hours ahead and keep them covered in the fridge; fry only just before serving for best crunch.
Adapt it for your goals.
Baked
Brush the shaped rolls with oil and bake until crisp if you want a lighter version with less deep frying.
veganVegan
This recipe is already vegan if you use standard vegetable oil and serve it with a vegan dipping sauce.
paneerPaneer
Add crumbled paneer to the vegetable filling for a richer, more filling starter with extra protein.
schezwanSchezwan
Mix a little schezwan sauce into the filling for a spicier, street-style Indo-Chinese flavour.
Why this is on our healthy list.
Vegetable-Rich Filling
Cabbage, carrot, bell pepper, and spring onion add fiber, color, and a range of plant nutrients to the rolls.
Aromatics With Digestive Warmth
Ginger, garlic, and green chili bring bold flavour while also making the filling feel lively and warming.
Better Texture From Quick Cooking
The brief stir-fry helps the vegetables retain some bite instead of becoming soft and overcooked.
Frequently asked questions
They were likely rolled too dry, cooked too much on the tawa, or left uncovered. Keep them lightly cooked and covered under a cloth.
