Spring rolls with schezwan sauce/chutney is a popular snack recipe. These spring rolls are made with purple cabbage and our very own homemade spring roll sheets. The recipe today I am sharing is a pure Indo-Chinese recipe.
I always fascinated to make spring rolls at home. Making spring rolls is always sounds fun and challenging for me. making stuffing is okay but rolling spring rolls are really tricky. It requires practice. I am so happy today to share my very first (almost perfect) spring rolls with you guys.
Spring rolls
Well, First thing first, Spring rolls are filled and rolled appetizers or dim sum found in Asia. Spring roll is a versatile recipe because the wrappers, filling and cooking method (fried or steamed) totally vary depending on the region.
It is believed that spring rolls originated from China. In Macau and Hong Kong, Spring roll filling is made with Worcestershire sauce. Spring rolls are often eaten as snacks in India and are especially eaten during holidays such as Ramadan. Spring rolls are a popular snack in the wedding meal as well.
Ingredients to make purple cabbage spring rolls,
to make filling
Vegetables – Making filling for spring rolls is actually easy. I used purple cabbage, carrots, capsicum. make sure to chop them finely.
Noodles – just a plain boiled noodles will add some texture to the filling. However you can completely avoid this ingredient.
Spices and seasoning – Soy sauce, vinegar, salt, sugar, black pepper powder and a little bit of oil.
Other
Spring roll sheets – very important. I used homemade spring roll sheets here but you can always use ready-made frozen sheets.
Oil – to deep fry spring rolls.
Schezwan sauce or tomato ketchup – to serve with.
Reasons to love these spring rolls,
- Very delicious
- easy to prepare
- can be either made with purple or green cabbage
- perfect tiffin box recipe
- kid’s will love it
- perfect party starter recipe
- crisp and crunchy
Popular snack recipes on the blog you may like to check,
- Instant bread medu vada – Now this is typical Indian recipe but one of our most popular recipe on the blog
- Schezwan Dosa recipe – chinese touch to regular dosa recipe
- Hakka noddles – spring rolls story is incomplete without hakka noodles.
- Vada Pav – popular indian snack recipe.
how to make purple cabbage spring rolls?
purple cabbage spring rolls
Equipment
- deep pan
- frying pan
- sharp knife
- frying spatula
Ingredients
For filling
- 1 cup purple cabbage, chopped
- ½ cup carrots, chopped
- ½ cup capsicum, chopped
- 1 tsp oil
- ¼ cup onion, chopped
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tsp sugar
- black pepper powder to taste
- salt to atste
- 1 cup noodles, boiled
other
- oil, to deep fry spring rolls
- 6 spring roll sheets, homemade or frozen
- schezwan sauce / tomato ketchup, for serving
sealing paste
- ¼ cup all purpose flur
- 2 tbsp water
Instructions
filling preparation
- heat oil in a pan.
- add onions and saute for a while. Mean while, boil your noodle, drain it and keep it aside.
- now, add vegetables into sauted onions.
- add salt, sugar, black pepper powder, soy sauce and vinegar.
- mix well.
- saute vegetables for a while and keep aside.
- now mix boiled noodles and vegetables together and keep aside.
sealing paste,
- take a bowl and transfer all purpose flour in it.
- add water and mix to a smooth paste
prepareing spring rolls,
- Now take the spring roll wrapper.Make sure that the wrappers are at room temperature before using them.
- Now apply the paste with your fingertip on the edges of the wrapper.
- Then place 1 tablespoon of the veggie stuffing on one side.
- Gently but tightly roll till the end.
- Seal the end part to the roll.
- Now spread some of the paste on the sides.
- Do the same with the other side. Again spread the batter on both the closed edges.
Deep frying
- heat oil in a deep pan.
- Check if oil is hot enough or not by putting a drop of sealing paste. If oil is not hot enough then spring rolls will soak the oil and becomes soggy.
- gently place spring rolls into the hot oil.
- fry on medium flame until golden brown and crisp.
- serve hot with ketchup or shcezwan sauce.
These look addictive! I can just imagine how crispy and delicious they are. Love a good spring roll and we have had our fair shall living in Asia… LOL
I must admit that I’ve never tried making spring rolls at home. These look amazing, though, Priya! You were just commenting about trying new things…guess I need to put spring rolls on the list. In fact, Laura just said the other day that she is really craving Asian food. Maybe spring rolls will be the answer! The filling in these sounds delicious. 🙂
What a dramatic color! I’m sure they taste as good as they look.
These are beautiful, Priya. The colors combined with the flavors must be wonderful. I now want to make my own wrappers — I imagine that makes these snacks all the better!
These are gorgeous! And such a neat recipe — just lovely. Thanks!
Thanks a lot john.
This looks so good. My daughter just started making spring rolls and while home recently, she made us some for dinner. I can’t wait to share with her your recipe on her next visit! Thanks for sharing!
Thank you so much 🙂