Spring Rolls

Tarla.Dalal's picture

Oct. 18, 2015

Spring Rolls, a delicious Chinese appetizer!


For the stuffing
Spring roll wrappers 7
Oil 1 Tablespoon
Finely chopped garlic 2 Teaspoon
Finely chopped ginger 1 Teaspoon
Sliced onions 1/2 Cup (8 tbs)
Sliced capsicum 1/2 Cup (8 tbs)
Thickly grated carrots 1 Cup (16 tbs)
Shredded cabbage 1 Cup (16 tbs)
Boiled hakka noodles 1/2 Cup (8 tbs)
Schezuan sauce 2 Teaspoon
Tomato ketchup 1 Teaspoon
Salt To Taste
To form a maida water mixture
Plain flour 1/4 Cup (4 tbs)
Water 4 Tablespoon
Other ingredient
Oil 1 Cup (16 tbs) (deep frying)



For the stuffing 

Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds. 

Add the onions and sauté on a high flame for 1 to 2 minutes. 

Add the capsicum and sauté on a high flame for 1 minute. 

Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally. 

Switch off the flame, add the Schezuan sauce, tomato ketchup and salt and mix well. Keep aside. 


Divde the stuffing into 7 equal portions and keep aside. 

Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. 

Roll over the wrapper till ¾th. 

Fold over from both the sides one by one towards the centre. 

Finally roll it completely and seal the edge using a little maida-water mixture. 

Repeat steps 2 to 5 to make 6 more rolls.

Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.

Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using a sharp knife. 


Serve immediately with Schezaun sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 10