Spring Rolls

5 from 5 votes

Spring Rolls is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. This easy Chinese homemade fried snack is a breeze to make once you perfect the technique of folding it. You can make them vegan, vegetarian, or even with chicken.

Serve them piping hot on a platter with a spicy dipping sauce and off they are in minutes. So, here’s how to make these at home.

Spring Rolls served in a plate.
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Asian cuisine, one of those cuisines in the world which is filled with a variety of dishes, rich in taste and flavor.

From starters to the main course to desserts, you will find every dish surprising you once you take a bite.

These Asian dishes are changed a bit to suit the taste of Indian palate and are popularly called as Indo Chinese dishes.

In India, there are some of these Indo Chinese dishes that have become quite popular such as Chowmein, Hakka Noodles, Paneer Chilli, Chicken Chilli, and Spring Rolls.

You will find them in many restaurants and even on the street side food carts.

Each and every dish is delicious, but when it comes to the Indo Chinese food, nothing beats the fresh crispy rolls served with a dipping sauce!

And I bet you would agree the minute you make these munchies at home.

Yes, Spring roll recipe does demand deep frying.

Because that’s the way they turn out crispy from outside and tender on the inside.

However, you can surely use a paper towel to soak all the extra oil.

So, if you have a party, get together or any other special occasion coming up, makes this crispy and delicious snack and you will definitely make it again and again.

Suit yourself, folks! Before you ask, here’s my quick recipe to make these amazing munchies in no time.

Note it down and fry them soon!!

About This Recipe

These are delicious Indo Chinese starters or a side dish where spring roll wrappers are filled with a delicious filling rolled, and then deep-fried to get crunchy munchies.

Most importantly, these are very quick to make because of the easy availability of the spring roll wrapper sheets.

Either you can buy them from a store, or if you have time on hand make them at home. 

You would find  Spring roll wrappers easily in any of the local grocery stores or Asian grocery stores. 

Probably, they come very handily when you have guests at home or you want some snacks ready within no time.

You can fill these beforehand and cover and refrigerate for 2-3 hours using a plastic wrap so that they do not stick together.

Once you are ready to serve, take them out, and just fry. 

Can you freeze these?

These are easy to freeze as well and can be rolled and freeze for up to 3 months and used as and when required.

Use a plastic wrap to freeze them, so that they don’t stick to each other.

Close up shot of spring roll recipe.

Pro Tips by Neha

The sheets must be taken out of the freezer 45 minutes before making the rolls so that they are nicely thawed.

Make sure to check the dates on the packet of the sheets. They should not be too old otherwise they will be dry and crack while rolling the rolls.

The filling must be absolutely dry and cool before you start to roll these.

Keep the sheets and made rolls covered with a damp kitchen cloth at all times otherwise they will dry out.

Fry the rolls on medium-low heat so that they are cooked till inside.

Drain on a tissue lined plate to get rid of all the extra oil.

Ingredients

To make spring roll, you will need spring roll sheets. These are readily available in the market or you can make your own at home.

For the filling, you will need finely chopped vegetables. Make sure the veggies are finely chopped in the same size.

You can also add some boiled noodles to the filling.

I like to add some sauces like soy sauce, red chili sauce, and rice vinegar in the filling.

It adds flavor to the humble vegetables.

You can adjust the amount of these sauces according to your taste preference.

Make the basic filling as mentioned below and then add your choice of ingredients as required.

Lastly, you will need oil to fry these. Use any neutral oil to fry the rolls.

The pan should be ¾th full with oil.

Fry the rolls on medium-low heat so they become nice and crisp till inside.

Vegetable Substitutes

These rolls can be made with chicken, pork, or even with shrimps.

How to make Spring Rolls Wrappers?

These days spring roll wrappers are available everywhere very easily and they are of quite good quality.

But still, if you want to make your own at home, there are two methods to do it.

In the first method, a dough is made using all-purpose flour and cornflour, and then thin sheets are rolled out it.

The other one which is my preferred way is to make a thin batter and then spread it on a hot griddle using a brush.

How to make it with Chicken?

To make chicken rolls, add ½ cup minced chicken to the pan after adding onion and ginger garlic and cook until nicely cooked.

Then add the veggies and follow the same process.

Since we have added an extra ingredient, increase the amount of sauces a bit.

You can do the same if making shrimp spring rolls.

Clean and chop the shrimp in small pieces and add in the wok along with the sauces.

Are these vegan?

The recipe I have mentioned below has all the ingredients that are good as per vegan guidelines.

So if you want a vegan spring roll recipe, these are perfectly fine.

How to bake these?

To make baked rolls, make all the rolls and line them on a baking tray.

Spray with little oil and bake in a preheated oven at 200 degrees C for 25-30 minutes.

Spring Rolls Vs Egg Rolls

There is a lot of confusion on what is a spring roll and what is an egg roll? Different people give different names to these rolls.

Some spring rolls are not fried and have a thin rice flour covering.

They are mostly Vietnamese style spring rolls.

The spring roll recipe that I have mentioned is a Chinese Style Roll recipe.

Egg rolls are similar to Chinese spring rolls except they have a slightly thicker outer covering.

But guys, what’s in the name, right? Enjoy these crispy and full of flavor rolls and name them whatever you like 🙂

Serving Suggestions

You can serve these with any dipping sauce. This Thai Sweet Chilli Sauce is my fav dip to serve with these.

You can even serve these with Thai Peanut Sauce.

Many people also serve them with red chilli sauce, however kiddos even like eating them with Ketchup and Mayo.

You might also like

Schezwan Sauce

Boom Boom Sauce

Step by Step Recipe

Mix all-purpose flour and water in a bowl and keep aside.

Flour and water mixed in a bowl.

Heat 2 tablespoon oil in a wok.

Oil heating in a pan.

When the oil is hot, add ginger and garlic and fry for a few seconds.

Ginger garlic added in the pan.

Firstly, add onion and fry till translucent.

Onion added in the pan.

Then, add cabbage, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar. Increase the heat and cook till all the water is evaporated and the filling is dry. Remove the wok from heat and let the filling cool.

Veggies, sauces and spices added in the pan.

Take one spring roll sheet and keep a tablespoon of filling at one corner.

Filling kept on spring roll sheet.

Roll to cover the filling.

Rolled to cover the filling.

Fold the sides inside.

Sides folded inside.

Apply little maida mixture on the other end and roll till you reach the end. Secure the ends nicely.

Rolled.
Flour mixture applied on the sides.
Secured nicely.

Make all the rolls in the similar way.

All the spring rolls made in the same manner.

Heat oil in a pan. Deep fry them on medium heat till they are golden brown.

Deep fried until browned.
Spring rolls is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. Use this simple Spring Roll Recipe and make these at home.
5 from 5 votes

Spring Rolls Recipe

It is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. Use this simple recipe and make these at home.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 people

Ingredients 

  • 15-20 Spring roll sheets
  • 2 teaspoon All purpose flour
  • 2 tablespoon Water
  • 2 tablespoon Oil (Plus for frying)
  • 2 teaspoon Garlic (Finely chopped)
  • 2 teaspoon Ginger (Finely chopped)
  • ½ cup Onion (Finely chopped)
  • ½ cup Cabbage (Finely chopped)
  • ½ cup Capsicum (Finely chopped)
  • ½ cup Carrot (Finely chopped)
  • Salt to taste
  • ¼ teaspoon Black pepper powder
  • 1 teaspoon Red chilli sauce
  • 1 teaspoon Soy sauce
  • 1 teaspoon Rice Vinegar
  • ¼ cup Spring onion greens (Chopped)
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Instructions 

  • Take out the spring roll sheets from the freezer approximately 45 minutes before you want to make the rolls.
  • Mix all purpose flour and water in a bowl and keep aside.
  • Heat 2 tablespoon oil in a wok.
  • When the oil is hot, add ginger and garlic and fry for a few seconds.
  • Firstly, add onion and fry till translucent.
  • Then, add cabbage, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar.
  • Increase the heat and cook till all the water is evaporated and the filling is dry.
  • Remove the wok from heat and let the filling cool.
  • Take one spring roll sheet and keep a tablespoon of filling at one corner.
  • Roll to cover the filling.
  • Fold the sides inside.
  • Apply little maida mixture on the other end and roll till you reach the end. Secure the ends nicely.
  • Make all the spring rolls in the similar way.
  • Heat oil in a pan.
  • Deep fry all the spring rolls on medium heat till they are golden brown.
  • Drain on a tissue lined plate.
  • Serve hot with chilli dipping sauce.

Video

YouTube video

Notes

The sheets must be taken out of the freezer 45 minutes before making the rolls so that they are nicely thawed.
Make sure to check the dates on the packet of the sheets. They should not be too old otherwise they will be dry and crack while rolling the rolls.
The filling must be absolutely dry and cool before you start to roll the spring rolls.
Keep the sheets and made rolls covered with a damp kitchen cloth at all times otherwise they will dry out.
Fry the rolls on medium low heat so that they are cooked till inside.
Drain on a tissue lined plate to get rid of all the extra oil.

Nutrition

Calories: 64kcal, Carbohydrates: 5g, Fat: 4g, Sodium: 74mg, Potassium: 101mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2210IU, Vitamin C: 20.7mg, Calcium: 14mg, Iron: 0.2mg
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5 Comments

  1. Should I comment on the clicks or recipe? Well, I already made them several times…. So let me speak about your pics!!! Lovely it looks… How beautiful the plating is done… 🙂 And yummy it sounds too 🙂