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Spring Rolls

Spring Rolls

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Spring Rolls are a sophisticated and crunchy Indo-Chinese favorite, celebrated for their thin, brittle shells and savory vegetable fillings. This recipe features a vibrant mix of shredded cabbage, carrots, and capsicum sautéed with aromatic soy sauce and ginger. Wrapped in translucent flour sheets and deep-fried to a shimmering golden finish, they represent the pinnacle of fusion street food. Its taste is savory, mildly pungent, and deeply satisfying, offering a wonderful textural contrast between the hot filling and shatteringly crisp exterior. This snack is a mandatory staple for parties and restaurant-style starters. Best enjoyed hot with spicy Schezwan sauce or sweet chili dip.

Spring Rolls Recipe
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How to make Spring Rolls
Classic Asian Snack
Prep Time25 mins
Cook Time20 mins
Servings4 People
DifficultyMedium
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Ingredients

8-10 Spring Roll sheets
2 cups Cabbage, shredded
1 cup Carrot, julienned
1/2 cup Capsicum, sliced
1 tbsp Soy sauce
1 tsp Ginger-Garlic paste
1 tsp Black pepper
2 tbsp Cornflour slurry (as glue)
Oil for deep frying
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Sautéing vegetables on high heat is the absolute secret to achieving a crunch without them becoming watery.
  • Ensure the filling is 100% cool before wrapping; heat will create steam and make the sheets soggy.
  • Rolling the rolls tightly is mandatory to prevent oil from entering the interior during the frying process.
  • Adding a small amount of bean sprouts or boiled noodles to the filling adds another layer of authentic depth.

Nutritional Information(Per 2 rolls (100g))

Calories

180 kcal

Protein

3g

Fat

10g

Carbs

22g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.