Preparing crispy spring rolls at home is very easy if you follow the right technique. All the secret of preparing perfect spring roll is hidden in turning your spring roll sheets thin. Within these thin spring roll wraps, you can fill a large variety of filling as per your choice to make super light, crispy and tender appetizer.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Punam Paul
for Spring Roll Sheets
1cuprefined flour (मैदा)
1/4cupcornflour/corn starch (छिलका रहित मक्के के दाने का आटा)
3tablespoonrefined oil (रिफाइंड तेल)
water (पानी)enough to prepare the dough
for Spring Roll Stuffing
2cupcabbage (पत्ता-गोभी)finely chopped
1cupcarrot (गाजर)finely chopped
1Pieceonion (प्याज)- big size
13-14Piecesgarlic cloves (लहसुन का लौंग)
1/2Piececapsicum (शिमला मिर्च)
1tablespoonlight soya sauce (सोया सॉस)
1tablespoonSchezwan Sauce (शेजवान सॉस)
2tablespoontomato sauce (टमाटर का सालन)
2tablespoonvegetable oil (वनस्पति तेल)
1tablespoonblack pepper powder (काली मिर्च पाउडर)
Sealing Paste for Spring Roll
4tablespoonrefined flour (मैदा)
water (पानी)as required
Method of preparing Dough
Firstly mix the refined flour, cornflour, salt, and refined oil in a bowl. Then add water in parts and knead it into a soft dough just like Roti dough.
Cover this dough with a damp muslin cloth. That protects the dough from drying. It also protects crust formation, on the surface of the dough. Thus, cover the dough and leave it for half an hour to set.
How to make healthy vegetable spring rolls stuffing
To make healthy vegetable spring rolls firstly put all the vegetables in a bowl. Then wash and clean them thoroughly in water.
Then finely chop the cabbage. Cut the carrots into 1 inch long and thin slices. Similarly cut the onion into thin slices. And also cut garlic and capsicum into thin slices.
Now heat oil in a pan on medium heat. When the oil gets warm, add chopped garlic and fry until golden.
When the garlic turns golden, add chopped onion. Roast it for 2 to 3 minutes.
Then add chopped carrots and fry it for 2 to 3 minutes. After this add finely chopped cabbage and chopped capsicum and fry them for 2 to 3 minutes.
To it add salt according to your taste and mix it well. Roast the mixture for another 1 to 2 minutes.
Now, add Soya Sauce, followed by Schezwan Sauce, tomato sauce, and black paper. Run it for 2 to 3 minutes and mix them well.
After mixing and frying the mixture switch off the flame. Transfer this prepared stuffing on a plate and let it rest, to cool down.
Method of making the sealing paste for Spring Roll
After filling the spring roll with stuffing, we have to seal the open edges of the spring roll sheets. For this, we need to prepare a sealing paste or glue to seal the open edges of the spring roll sheets.
To prepare this glue - take 4 teaspoons of refined flour in a small bowl. Add some water to it and shake it well with a spoon to make a very thick solution.
This refined flour solution should be so thick, that if we start dropping the slurry from the spoon. Then it should take some time to flow out of the spoon.
Making Spring Roll Wrapper
To prepare spring roll wrapper, divide the previously prepared dough into 6 equal portions and keep them covered with a moist muslin cloth.
Now, shape each portion of the dough into a ball, by rolling it between your palms. Then again keep these dough balls covered with a moist muslin cloth.
Rolling the Spring Roll Sheets
To prepare spring roll sheets, take a dough ball and wrap it lightly with dry refined flour. Then put it on a clean rolling surface and roll it with a rolling pin into a thin circle shape, of around 3 to 3.5 inches diameter and 2 to 2.5-millimeter thickness. Apply light pressure to roll it, similarly as you do to roll a Poori.
Remove it from the rolling surface and transfer it over a plate.
Take another dough ball and again roll it into thin Poori of the same shape and size.
Now, on this sheet that you have just prepared, put 2 to 3 drops of refined oil. Spread the refined oil evenly on the whole surface of this thin Poori.
Dust the lubricated surface of this Poori with 2 pinches of dry refined flour (Maida). Then take the help of the back portion of a spoon, and spread the dusted refined flour over the lubricated surface of the Poori.
Now remove the first Poori from the plate (which we have prepared earlier) and place it on that surface of the current Poori, which is soaked with oil and refined flour.
Press very gently with your hand from the top to stick both the Poori together. Then roll this sandwiched sheet into a 6-inch diameter circle.
Keep this increased and sandwiched sheet covered, again under a moist muslin cloth. Repeat the above steps with the remaining dough balls, to prepare more sandwiched sheets similarly.
Cooking Spring Roll Sheets
After preparing all the sandwiched sheets. Heat a nonstick fry pan on medium flame.
Toast one sandwich sheet over the frying pan. When steam starts rising from it, flip the sandwiched sheet and toast it from the other side too.
After toasting the sandwiched sheet from both the sides, remove the toasted sandwiched sheet from the frying pan.
You will notice that both the sheets in the sandwich are starting to separate from the edges. Separate them from each other. To do this, hold both of them from open edges and pull them apart.
Your first 2 thin spring roll sheets are ready. Repeat the above steps with the remaining sandwiched sheets.
Note: If your Spring Roll Sheets tear up while separating. Do not get depressed. Here are a few things you need to keep in mind. 1. You need to evenly spread oil and flour before sandwiching both the sheets. 2. Use gentle pressure to roll the sheet after sandwiching both the sheets. 3. Finally, it needs some practice. So try, you will certainly start preparing perfect spring roll sheets at home with a little practice.
With these above steps, you will get a very thin Spring Roll Sheets, perfect for preparing crispy spring rolls.
How to Make Spring Rolls
Lay the spring roll sheet on a plate. Leaving around 2 inches from the edge put 1 tablespoon of vegetable stuffing over it and spread it evenly in length leaving space of around 1 inch at the top and 1 inch at the bottom of the Spring Roll sheet.
Now, firstly fold the left 2 inches of spring Roll sheet over the stuffing. Then fold the top and bottom 1-inch edges to seal the stuffing inside.
Now fold it aging to lengthwise to form a stuffing filled cylinder. On the leftover spring roll sheet which is still open apply a little previously prepared sealing paste and seal it tightly gently pressing it with your hand.
Your first spring roll is ready to be fried. Repeat with rest spring roll sheets and prepare all the spring rolls similarly.
How to fry Spring Roll
To deep fry spring rolls, heat enough oil in a deep heavy-bottomed pan over medium flame.
To check the temperature, drop a pinch of dough into the hot oil. If it comes up briskly and quickly then the oil is sufficiently warm to fry the spring rolls.
Gently shift spring rolls in the hot oil. Just add as many spring rolls as fit in comfortably and after 2 minutes of adding spring rolls turn the heat to medium-low flame, and deep fry them till the spring rolls turn light golden. While frying turn and rotate the spring rolls in between occasionally so that it gets fried from all the sides evenly.
Keep the flame to medium-low until the crust becomes crispy and golden. Drain the spring rolls from oil as soon as the crust becomes golden, remove it from oil, and shift it over kitchen tissue to remove extra oil.
Your first lot of spring rolls is ready to serve hot and crispy. Repeat the above steps to fry the rest of spring rolls but do not forget to turn the flame to medium for few seconds before adding the next lot of spring roll in the oil.
Spring roll sheet is very thin compared to the egg roll because it is thin, it turns very crispy too. Thus during rolling, you should take special care of it.The sheet of the spring roll should be covered with most cloth otherwise the sheet will dry up and it will crack while wrapping. It should be saved as far as possible from the outside air. Do not prepare the spring roll sheet under fan or air conditioner as the dough may dry up.While rolling the spring roll sheet, it should be rolled tightly, if any air bubble remains in it, then there is a possibility of spring roll gets burst on pouring it in the oil. Even your spring roll will not turn crispy.The stuffing of the spring roll should be juicy but at the same time dry too. Thus during cooking make it dry otherwise your spring rolls will burst during frying.While wrapping the spring roll, it should be kept in mind that the spring roll sheet should be tightly folded and sealed properly; otherwise, it can burst and open in oil.When frying the spring roll, you should use enough oil for deep frying.The temperature of the oil is an important factor if the oil does not get hot enough; the spring roll will absorb more oil and will not turn crispy.Do not overflow the spring roll. It should be just golden.
Spring Roll Recipe by Punam Paul from https://punampaul.com/spring-rolls/