Spring Roll
Crispy, savory, and bursting with spiced vegetables, these Indian-style spring rolls are a delightful snack or appetizer.
Ingredients
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Step-by-step- Heat sesame oil in a large pan or wok over medium-high heat. Add sliced onion and sauté until translucent, about 2-3 minutes.
- Add minced garlic and grated ginger, sauté for another minute until fragrant.
- Add shredded cabbage, carrots, bell peppers, and green beans. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Stir in the cooked noodles (if using), soy sauce, red chili sauce, black pepper powder, garam masala (if using), and salt. Mix well and cook for 2 more minutes. Remove from heat and let the filling cool completely.
- Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you. Place about 1-2 tablespoons of the cooled filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the side corners towards the center, creating an envelope shape.
- Roll the wrapper tightly upwards towards the remaining corner. Dip your finger in the cornflour slurry and spread it on the top corner to seal the roll completely.
- Repeat with the remaining wrappers and filling. Arrange the prepared spring rolls on a plate without them touching each other to prevent sticking.
- Heat oil for deep frying in a deep pan or wok over medium-high heat. The oil should be hot enough (around 350°F / 175°C) but not smoking.
- Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
- Remove the fried spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal per serving |
| Protein | 8-10 g |
| Carbohydrates | 30-35 g |
| Fat | 10-15 g |
Storage & Freezer Guide
Make it lastStore unfried spring rolls in an airtight container, separated by parchment paper, or store fried spring rolls once cooled in an airtight container. Reheat fried rolls in an oven or air fryer for crispiness.
To freeze unfried spring rolls: Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separated by parchment paper. Fry directly from frozen, adding a few extra minutes to cook time.
For best results, reheat fried spring rolls in a preheated oven at 375°F (190°C) for 8-10 minutes, or in an air fryer at 350°F (175°C) for 5-7 minutes, until crispy and heated through. Microwaving is not recommended as it makes them soggy.
Chef’s Corner
- Ensure your filling is completely cooled before rolling; hot filling can make the wrappers tear or become soggy.
- Don’t overfill the wrappers, or they will be difficult to roll and prone to bursting during frying.
- For extra crispiness, you can double-fry the spring rolls: fry once until lightly golden, remove, let cool slightly, then fry again at a higher temperature until deep golden brown.
- Experiment with different vegetables like mushrooms, bean sprouts, or paneer for varied flavors.
