• Chinese Spring Rolls

    1 vote
    Chinese Spring Rolls
    Prep: 30 min Cook: 15 min Servings: 2
    by Nupur UKrasoi
    7 recipes
    Crispy Spring rolls, with Chinese stuffing. This very light yet filling snack makes a perfect partner with a cup of tea on those Monsoon days.


    • 8-10 Spring roll wrappers
    • Oil to deep fry
    • For stuffing:
    • 1 cup Mix vegetables chopped very fine - Carrot, Cabbage, Beans, Corns, Bell Peppers etc.
    • 1/2 cup bean sprouts
    • 1 cup fresh egg noodles
    • 1 tbsp Soy sauce
    • 1 tbsp Vinegar
    • 2 tbsp ginger garlic paste
    • 2 tbsp spring onion, chopped small
    • 3-4 green chilies, chopped very small - optional
    • 1 tsp black pepper
    • Salt to taste
    • 1 tsp Oil


    1. Heat oil in a pan, fry ginger garlic paste, green chillies and spring onion for a minute.
    2. Add all the vegetables and cook uncovered for 3-4 minutes, stirring them frequently. The texture should be crunchy and not soft hence dont cover the pan while cooking.
    3. When its all done, add soy sauce and vinegar and seasoning. Mix well and now add Egg Noodles, give a gentle stir and turn off the flame.
    4. Keep aside this stuffing till gets at room temperature, cold enough to be handled by bare hands.
    5. Once its OK to touch, heat the oil in a wok and keep it ready for frying
    6. While the oil is getting hot, fill in the spring roll sheets with the stuffing, fold it well and keep in a plate
    7. Deep fry each roll on a medium flame, careful not to burn them, serve immediately
    8. I served these Spring rolls with Thai Peanut Sauce, sweet chili sauce and Mint sauce will also go well with this Chinese snack

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