Shreya Spring rolls are a common appetizer in many Asian cuisines. In India, we have out own version of Indo-Chinese spring rolls : crispy on the outside and filled with crunchy vegetables tossed in a special sauce inside. In many parts of the country especially Delhi spring rolls have become a greatly loved street food. You will find vendors selling momos (dim sums) and spring rolls outside every metro station and market square. They are typically deep fried but I have provided the recipe for both fried and baked versions and they taste equally good!
Now I originally did not create this recipe for my blog so excuse me for the lower quality photos but the recipe video reached one million views on Pinterest. My first million views!! So I had to make a special blog post about it to share it further. Read on for the recipe
| Yield | 4 servings | |
| Prep time | 0 h | 15 mins |
| Cook time | 0 h | 45 mins |
| Totak time | 1 h | 0 mins |
Ingredients for spring rolls
- 2 tsp finely chopped ginger and garlic
- 1 cup shredded cabbage
- 1/4 cup carrots
- 1/4 cup capsicum
- 1/4 cup scallions
- 2 green chilis
- Salt and pepper to taste
- Sauce mix : Schezwan sauce, soy sauce and green chili sauce
- Spring roll wrappers
- 1 tbsp all purpose flour
- lots of oil (for frying)
Can I substitute any of the ingredients?
Yes, absolutely but keep in mind that the filling for the spring rolls is typically crunchy so use vegetables that will will keep that crunch. Some people use onions in the filling but I’ve noticed it makes the filling soft and soggy so I avoid them.
A great protein to add in the filling would be shredded chicken. You can simple toss some chicken with salt and pepper, shred and add it with the vegetables and sauce mix.
Let’s talk a little about the spring rolls wrappers. I have used several brands and have good luck with some while not so much with others. My preferred brand to use is ‘Spring home’ that I picked up at the Asian grocery story. I have provided the amazon link here (It shows $38 on Amazon but you can find it at Asian grocery stores for much much less. I think I got it for 4-6 bucks! )
Directions to make spring rolls
To prepare the filling :
Wash and cut the vegetables in juliennes.
In a pan, heat up 2 tbsp of vegetable oil.
Add the ginger, garlic and fry them for a few seconds.
Add your chopped veggies except the scallions which go in the end. Cook for 5 minutes at high heat. It is crucial that you don’t overcook them because they will cook further when fried or baked. If baking the spring rolls, cook the veggies even lesser.
Make the sauce mix by mixing the sauces mentioned above with 2 tbsp water and add it to the veggies, Mix well.
Throw in the scallions and toss nicely.
Turn off the heat and let the mixture cool down to near room temperature before filling the wrappers. This just makes it easier to work with.
To assemble the spring rolls :
Here is a step by step guide to assemble the rolls
- Add two spoonfuls of the filling on one end of the sheet
- Grab the sheet by the top edges and make a fold covering all the filling
- Make fold on both the sides
- Turn the whole thing around and tuck the main body as you roll to the end of the sheet
- Seal the edge with a flour and water mixture (2 tbsp flour , 1 tbsp water, mixed together)
Cooking the spring rolls :
Here, you have two choices
- Deep fry the spring rolls until they turn crisp and golden.
- Brush the spring rolls with oil. Bake them at 350F or 180C for 30 minutes until crisp and golden.
Serve the spring rolls with your choice of sauce and enjoy them hot.
How do I store the leftovers?
These spring rolls can be saved at several points. You can either store extra filling in an airtight container and refrigerate for uptown 5 days, or you can freeze the assembled spring rolls. Do not thaw them when you’re ready to eat, simply fry or bake directly. I wouldn’t recommend store fried ones as they tend to get soggy if eaten the next day. You can try to save them by heating them in the oven but they don’t retain their best shape and texture.
Check out some more Indian snack ideas
https://theflavorseeker.com/?p=262
