🥢 When Crunch Meets Spice, Wrapped in Golden Layers
Bite into one and hear the crrrunch — followed by spicy, savory filling that hits just right.
Spring Rolls are everything a snack should be: crispy outside, flavorful inside, and completely addictive.
Whether you’re making it for tea-time, guests, or just craving a Chinese-Indian street snack, these rolls never miss.
🛒 What You’ll Need (Makes 6–8 rolls):
For the filling:
1 cup cabbage, shredded
½ cup carrot, julienned
¼ cup capsicum, thinly sliced
2 tbsp spring onions, chopped
2 tsp soy sauce
1 tsp vinegar
½ tsp black pepper
Salt to taste
1 tsp oil
For the wrap & fry:
6–8 spring roll sheets (store-bought or homemade)
1 tbsp maida + water paste (for sealing)
Oil for deep frying
🥡 How to Make It – Step-by-Step & Super Crispy
1. Make the Filling
Heat oil in a wok. Add veggies, sauté on high for 2–3 mins.
Add soy sauce, vinegar, pepper, and salt. Toss well. Don’t overcook — the veggies should stay crisp. Cool completely.
2. Roll It Up
Place a sheet on a flat surface. Add 1–2 tbsp filling near one edge.
Fold sides in, roll tightly, and seal edge with maida paste.
3. Fry It Golden
Heat oil. Fry rolls in small batches on medium flame until golden and crisp.
Drain on paper towels.
4. Serve Hot
With schezwan sauce, ketchup, or spicy chutney!
❤️ Why Spring Rolls Are Party Starters
Crispy, juicy, and full of flavor
Freezer-friendly — make ahead and fry fresh
Easily made veg, chicken, or paneer-filled
Because golden snacks always win!
The Pinch of Masala 