Indo-style Spring Rolls

Ingredients

While the original Chinese Spring Rolls are typically filled with a combination of vegetables and sometimes meat, the Indo-style Spring Rolls incorporate a variety of Indian spices and flavors. The filling is spiced with aromatic herbs like coriander and cumin, and often includes ingredients like potatoes, peas, and paneer (Indian cottage cheese). The Indo version also tends to be spicier compared to the milder Chinese counterpart. We alse have the original recipe for Spring Rolls, so you can check it out.

• 12 spring roll wrappers 12 spring roll wrappers
• 1 cup (200g) boiled and mashed potatoes 1 cup (200g) boiled and mashed potatoes
• 1/2 cup (75g) green peas, boiled 1/2 cup (75g) green peas, boiled
• 1/2 cup (75g) crumbled paneer (Indian cottage cheese) 1/2 cup (75g) crumbled paneer (Indian cottage cheese)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh coriander leaves
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder 1/2 teaspoon garam masala powder
• Salt to taste Salt to taste
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 35g (Sugars: 3g)
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, boiled green peas, crumbled paneer, chopped onion, green chilies, coriander leaves, cumin powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well to form a uniform filling.
2. 2.
   Take a spring roll wrapper and place a spoonful of the filling mixture in the center. Fold the sides of the wrapper towards the center and roll it tightly, sealing the edges with a little water.
3. 3.
   Repeat the process with the remaining wrappers and filling.
4. 4.
   Heat oil in a deep pan or wok for frying. Once the oil is hot, carefully place the spring rolls in the oil and fry them until golden brown and crispy.
5. 5.
   Remove the fried spring rolls from the oil and drain them on a paper towel to remove excess oil.
6. 6.
   Serve the Indo-style Spring Rolls hot with your favorite dipping sauce or chutney.

Treat your ingredients with care...

• Paneer — Make sure to crumble the paneer well to ensure it mixes evenly with the other ingredients.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the rolls.
• Potatoes — Mash the boiled potatoes thoroughly to avoid any lumps in the filling.
• Green chilies — Adjust the amount of green chilies according to your spice preference.
• Garam masala powder — Use homemade or store-bought garam masala for an authentic Indo flavor.

Tips & Tricks

• To make the spring rolls extra crispy, double fry them. Fry them once until they are lightly golden, then remove from the oil and let them cool. Fry them again just before serving until they turn golden brown and crispy.
• Serve the spring rolls immediately after frying to enjoy their crunchiness.
• Experiment with different dipping sauces like mint chutney, tamarind chutney, or sweet chili sauce for added flavor variations.
• Add finely chopped vegetables like carrots, bell peppers, or cabbage to the filling for extra texture and color.
• If you prefer a non-spicy version, reduce or omit the green chilies and red chili powder.

Serving advice

Serve the Indo-style Spring Rolls as an appetizer or snack. Arrange them on a platter and garnish with fresh coriander leaves. Serve with your favorite dipping sauce or chutney on the side.

Presentation advice

For an appealing presentation, cut the spring rolls diagonally into halves or thirds before serving. Arrange them on a serving plate with the cut side facing up to showcase the colorful filling. Garnish with a sprinkle of chaat masala or sesame seeds for an extra touch of flavor and visual appeal.