Name: Veg Spring Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Spring Roll Wrappers, thawed if frozen; ¾ cup Cabbage, finely shredded into long, thin strips; ¼ cup Carrot, cut into thin juliennes; ¼ cup Green Bell Pepper, cut into thin juliennes; 1 tbsp Spring Onion Whites, finely chopped; ½ tbsp Garlic, finely minced; ½ tsp Ginger, finely minced; ½ tbsp Soy Sauce, dark; ½ tsp Vinegar; ¼ tsp Ground Black Pepper, freshly cracked; ¼ tsp Salt, to taste; ½ tbsp Cooking Oil, for stir-frying; 1 tbsp All-Purpose Flour, mixed with water for sealing paste; as needed Cooking Oil, for deep frying; 1 tbsp Spring Onion Greens, chopped

55 mintotal

35 min hands-on20 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Prepare the filling: Heat the stir-frying oil in a wide wok on highest flame. Add minced garlic and ginger. Toss rapidly for 10 seconds.
10 sec
Add spring onion whites, shredded cabbage, carrots, and capsicum. Stir-fry constantly on extreme high heat for 2-3 minutes. The vegetables must remain crunchy; do not let them turn soggy.
2–3 min
Add soy sauce, vinegar, black pepper, and salt. Mix instantly. Turn off the heat.
Add spring onion greens. Transfer the mixture to a large flat plate and spread it out. It MUST cool completely. Warm filling will tear the delicate wrappers.
Prepare the sealing paste: Mix the maida with a little water in a small bowl to form a thick, glue-like paste.
Assemble: Place one wrapper flat on your counter in a diamond shape (one corner pointing towards you). Keep the other wrappers under a damp cloth.
Place a portion of the cold vegetable filling horizontally across the lower third of the wrapper.
Fold the bottom corner up tightly over the filling. Fold the left and right corners inward to seal the sides securely (like an envelope).
Roll it tightly towards the top corner. Apply a dab of the maida 'glue' on the top corner to seal the roll shut completely.
Heat oil in a kadhai on medium-high heat. Carefully drop the rolls in, sealing side down.
Deep fry until the rolls are deeply golden and blistered with a crispy shell. Drain on paper towels.
Cut diagonally in half and serve hot.

How to tell it's done

A blistered, glass-like exterior that shatters loudly, revealing a core of intensely savory, soy-laced, and snappy julienned vegetables.

Getting it right

Tip

The two golden rules of spring rolls: 1. The filling must be bone dry and completely cold. 2. Roll them extremely tightly so no oil seeps inside while frying.

What to serve it with

The undisputed king of Indo-Chinese starters. Serve piping hot with sweet chilli sauce or Schezwan chutney.

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Ingredients