Spring Rolls

Name: Spring Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup all-purpose flour (for wrappers); 0.25 tsp salt (for wrapper dough); 1 tsp oil (for wrapper dough); 0.5 cup water (as needed for dough); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 200 g cabbage (finely shredded); 100 g carrot (julienned); 1 pcs bell pepper (small, thinly sliced); 3 pcs spring onion (with greens, finely sliced); 1 tbsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 1 tbsp cornstarch (to absorb extra moisture in filling)

RATING

4.6/5(187)

TASTE SCORE

9/10

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.

PREP

30m

COOK

25m

SERVES

1 PIECE

115 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Stir-fry the vegetables on high heat and avoid overcooking, or the filling will steam and turn soggy inside the rolls.
2
Spread the cooked filling on a plate to cool quickly; trapped heat is the main reason homemade wrappers tear.
3
Roll the wrappers very thin but keep them covered with a cloth, since even slight drying makes folding difficult.
4
Do not overfill each roll; 2 to 3 tablespoons is enough for a tight shape that fries evenly without bursting.
5
Seal the final edge well with the flour paste, especially at the corners, so oil does not seep into the roll.
6
Fry in medium-hot oil, not very hot oil, so the wrapper has time to crisp fully before the outside turns too dark.
7
You can shape the rolls a few hours ahead and keep them covered in the fridge; fry only just before serving for best crunch.