Chinese Spring Rolls





History Of Spring Rolls :


  • Spring rolls are most commonly eaten in china though over time, these delicious appetizers began to be enjoyed all around the world.
  • Spring rolls have a long history in China. It is said that the pastry appeared way back in the Eastern Jin Dynasty, when people would make thin cakes with flour and eat them with vegetables on the day of Beginning of Spring. The cakes were called “spring dish” at that time. Later, Spring Dishes evolved into spring cakes. In the Ming and Qing Dynasties, there was a custom of “biting spring”, which means welcoming spring by eating spring cakes. The practice was believed to ward off disaster and evil. Along with ever improving cooking skills, spring cakes evolved into spring rolls, which were smaller in size. Spring rolls were included in imperial court snacks.
  • Spring rolls are ready when they are golden in color and come on top of the oil after being fried. When served, the rolls taste better if dipped in sauces. The snacks are crisp outside and fresh inside, really delicious. Spring rolls vary slightly from place to place, with well-known types being Shanghai Spring Rolls and Fuzhou Spring Rolls.


Timing :

  • Preparation time : 15 minutes
  • cooking time : 25 minutes
  • Total time : 40-45 minutes

Ingredients : 

Main Ingredient :

  • Cabbage (shredded) : 1 cup
  • Carrot (shredded) : ½ cup
  • Capsicum : ½ cup
  • Onion (sliced) : 1 small size
  • Spring Onion (chopped) : ½ cup
  • Garlic (crushed) : 1 tsp
  • Ginger : 1 inch
  • Green chili (chopped) : 1 inch
  • Sugar : ½  tsp
  • Black paper (crushed) : 1 tsp 
  • Soy sauce : 1 tbsp
  • Red chili sauce : 1 tbsp
  • Vinegar : ½ tbsp (optional)
  • Spring rolls sheets (8" 𐌢 8") : 10 pcs
  • Salt to taste

For Binding water and flour slurry :
  • Maida : 2 tbsp
  • Little water for thick slurry

Method :

For stuffing :
  • In a pan heat oil on medium flame. Add garlic and ginger saute until aromatic.
  • Then add chopped vegetable cabbage, carrot, capsicum and onion and saute for some minutes.
  • After that soy sauce, red chili sauce, black paper, sugar and salt to taste. Saute until the vegetables are half done. Mix well on medium heat.
  • After turn of flame add chopped spring onion green part and let it cool down and keep aside.
  • Can be stored up for 3-4 hours in freezer.

For making rolls : 
  • Make a thick slurry with flour and water
  • Take a rolls sheets and place a spoonful of stuffing in the centre, fold the slides and roll it and brush the slurry on the adges.
  • Make all the rolls in a same manner, Heat oil in a fry in pan.




  • Deep fry the spring rolls on medium high heat until golden brown.
  • Place fried spring rolls on an absorbent paper to soak the excess oil. And cut in between.
  • Serve this spring rolls hot along with Schezwan sauce.