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Really Easy Spring Rolls-- Are Cheap Too

Published Wednesday, 04 July, 2012 by Ishita Sareen

Cheap, eassy, filling, hassel free rolls from scratch



  • You will need the following to make about 10 spring rolls each about 5cm[2inches] long:
  • 1.10 spring roll wrappers—in case you do not have spring roll wrappers where you live then please have the following items ready to make them wrappers, it is easy, do not worry.
  • a. 1 cup- all purpose flour
  • b.1/4tsp salt
  • c. 2/4th cup water—plz read this-you need that quantity of water by which you can make the batter but not that much so that it can become too runny. It should be thick but still be able to drip off the back of a wooden spoon. Or you can say that it should be the consistency of a just loosened cup of ice cream.
  • how to make spring roll wrappers:
  • mix all the flour and salt. Then add the water. With the help of a spoon, mix the water, but add a little water at a time, not the whole lot. Mix it into the consistency mentioned above, and then let cool in the fridge for an hour.
  • take it out, heat a non-stick pan and add a little oil. Spread the oil. Now take the pan off heat and then add a heaped tbsp of the batter and make it into a circle about 5-6 inches long and thin. Do this for all the batter; you can make multiple circles at the same time. Once the pan is filled then put it on heat again and wait till the bottom side is cooked and the edges curl up. Then place it on a tray and it is ready to be used, or you can freeze them. Repeat till batter is finished. You need not make every circle the same length cuz even if u make a smaller one you can always regulate the filling.
  • the reason i said to remove the heat was czu of the batter being very quick to cook[it cooks just when it touches the pan] when its put on flame not giving time for people to make it into a circle. So i did that. Its tried and tested.
  • 2. 1lt-of cooking oil
  • 3. 2 minute noodles—you know those packs where u just need to pour in hot water and let them sit for a couple of minutes. You will need to drain any liquid in the noodles, heat them up a bit and then cool them to room temp.. Or put them in the fridge if you can.
  • or you can also make your own noodles by this short recipe, but i think that 2 min noodles are cheap and you can even eat the along as a main dish, anyways—
  • to make your own noodles you will need:
  • • 1/2 red pepper, thinly sliced
  • • 1 carrot, grated
  • • 6 bamboo shoots, thinly sliced
  • • some bean sprouts
  • • 1/4 white cabbage, shredded
  • • some rice noodles/ even spaghetti will do or any kinda noodles, soaked in water
  • • 1 tbsp oyster sauce
  • • 1 tsp soy sauce
  • • 1 tsp sugar
  • • some salt and pepper
  • begin by heating a wok/or anything that has a bottom. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle. Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
  • 4.1 beaten egg- or if you are vegan then a mix of cornflour/cornstarch and water—but prepare the latter only when you are ready with all other ingredients cuz it can congeal if kept for long.
  • 5. Utensils like- a wok, a big bottomed vessel for frying some serving spoons, paper towels to drain, the works.


1. Now firstly, take a single wrapper and then spread it diamond like in front of you. Then coat all of its 4 sides [or the circumference] with the egg or cornflour mix.

2. Put some filling that you have made in a log like shape on the corner which is pointing towards you. But leave some cm space between the corner and the filling. Let us call that corner –‘a’.

3. Take corner a and tuck it in below the filling just like we tuck ourselves under a blanket when its cold or someone is playing loud music in our dormitory.

4. Now roll the wrapper and press n it so that the corner that is opposite to a gets stuck to the body of the roll. Also tuck in the sides the way you pack gift box. Use the egg/cf mix as a glue, but do not make it too gluey. Make sure that all the filling is in.

5. Make all other rolls like that. When u have them, heat the oil till it is ready too cook. Test it by dropping a piece of wrapper in it at low flame. If it bubbles and then turns light brown in a 1-2 min then its ready otherwise turn it high up again and wait.[usually it takes about 4-5 min for a 1 lt of oil to heat up on high flame.]

6. When u are ready to cook then turn the gas to low, not high. If you cook/fry something at high flame, it will look ready to eat on the outside but will be uncooked inside.

7. Drop the rolls one by one. If you are an amateur to frying, d o not put too many rolls into it. Put just 2 so u can manage. To pros, you know it all.

8.Also do not touch or even poke the rolls just when you drop them, they can loose their shape. Wait for 15 seconds before doing any poking. Meanwhile u can put in more rolls, but no touching.

9. Wait till the rolls are golden brown, or light brown. Then put them on a tray lined with paper towels so that it can drain off excess oil.

10.Now they are ready to serve with any dip or even ketchup. They can be a main dish, or anything you want.

note and warnings:

1.The oil is real hot, step away from it when the rolls are bubbling.

2. Make them when they can be consumed the same time, like say 1 hour before a party otherwise they can turn soggy.

3. You can mix and match the fillings but it is advised to stick with sturdier veggies like bell peppers, onion, beans, tofu, sprouts, peas, broccoli, cabbage, cauliflower, spring onions etc. Not tomato, paneer/cheese, or any soggy veggies, they will make the rolls more soggy.

tip; you can even ct the roll sin half to increase quantity. Cut them after you have fried them otherwise all that deep frying will make them shrivel and turn black.

thanks for reading this, please please do comment on it. Excuse any typos plz.


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