📝 About This Recipe
A quintessential staple of Indo-Chinese street food, these spring rolls feature a shattering-crisp exterior and a savory, umami-packed vegetable filling. This 'Desi' version is characterized by the bold use of garlic, ginger, and green chilies, stir-fried on high heat to achieve that iconic smoky 'wok hei' flavor. Perfect as a party appetizer, these rolls capture the nostalgic fusion flavors found in the bustling food stalls of Kolkata and Mumbai.
🥗 Ingredients
The Filling
- 2 cups Cabbage (shredded very thinly)
- 1 cup Carrots (julienned or matchstick cut)
- 1/2 cup Capsicum (Green Bell Pepper) (thinly sliced)
- 1/4 cup Spring Onion Greens (chopped)
- 1 tablespoon Ginger (finely minced)
- 1.5 tablespoons Garlic (finely minced)
- 2-3 pieces Green Chilies (finely chopped)
Seasoning and Sauces
- 1 tablespoon Soy Sauce (dark or regular)
- 1 tablespoon Red Chili Sauce (Indo-Chinese style)
- 1 teaspoon Vinegar (white distilled)
- 1/2 teaspoon Black Pepper (freshly crushed)
- to taste Salt (keep in mind sauces are salty)
- 1/4 teaspoon Sugar (to balance the heat)
Assembly and Frying
- 12-14 sheets Spring Roll Wrappers (8x8 inch size, thawed if frozen)
- 2 tablespoons All-purpose Flour (Maida) (mixed with 1 tbsp water to make a thick paste)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Prepare the 'slurry' by mixing 2 tablespoons of all-purpose flour with 1 tablespoon of water in a small bowl until it forms a thick, glue-like paste. Set aside.
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2
Heat 1 tablespoon of oil in a wide wok or large skillet over high heat until it starts to shimmer.
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3
Add the minced ginger, garlic, and green chilies. Sauté for 30 seconds until fragrant but ensure they do not turn brown.
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4
Add the shredded cabbage, carrots, and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should be slightly softened but still retain a distinct crunch.
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5
Lower the heat slightly and add the soy sauce, red chili sauce, vinegar, black pepper, sugar, and a pinch of salt. Toss everything together for 1 minute.
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6
Stir in the spring onion greens, turn off the heat, and immediately transfer the mixture to a wide plate to cool completely. This prevents the vegetables from becoming soggy from residual heat.
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7
Place one spring roll wrapper on a clean, dry surface in a diamond shape (one corner pointing towards you).
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8
Place about 1.5 to 2 tablespoons of the cooled filling on the lower corner of the wrapper, leaving an inch of space from the edges.
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9
Lift the corner closest to you and fold it over the filling, tucking it in tightly. Roll halfway up.
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10
Fold the left and right sides toward the center, creating an envelope shape. Continue rolling tightly toward the top corner.
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11
Apply a small amount of the flour paste to the top corner and seal the roll firmly. Ensure there are no gaps or loose edges.
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12
Heat the frying oil in a deep pan to medium-high (approx. 350°F / 175°C). Test by dropping a small piece of wrapper; it should sizzle and rise to the top immediately.
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13
Carefully slide 3-4 rolls into the oil. Fry for 3-5 minutes, turning occasionally, until they are an even golden brown and exceptionally crisp.
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14
Drain the rolls on a wire rack or paper towels. Let them rest for 2 minutes before slicing diagonally for a professional presentation.
💡 Chef's Tips
Ensure the filling is completely cool and dry before rolling; any moisture will cause the wrappers to tear or become soggy. Keep the unused wrappers covered with a damp cloth while you work to prevent them from drying out and cracking. For an extra crunch, you can double-wrap the rolls or lightly dust the outside with cornstarch before frying. Don't overcrowd the frying pan, as this drops the oil temperature and leads to greasy, oily spring rolls. If you want to make these ahead of time, freeze the uncooked rolls on a tray and then transfer to a bag; fry them directly from frozen.
🍽️ Serving Suggestions
Serve hot with a side of spicy Schezwan chutney for that authentic Desi-Chinese kick. Pair with a sweet chili dipping sauce to balance the savory-spicy interior. Serve alongside a bowl of Manchow Soup or Hot and Sour Soup for a complete restaurant-style meal. A side of pickled cucumbers and radishes provides a refreshing contrast to the fried exterior. Enjoy with a chilled glass of Masala Thums Up or a lemon soda.