IndoChinese Spring rolls

IndoChinese Spring Rolls

Ever since lock-down has started, I have craved foods that I would normally go out and eat, especially Indian street food. Samosas, jalebis, spring rolls, chaat and pani puri. We live in a very multi cultured neighborhood and it is normally really easy to pop down the street to get my fix but I have found myself making so much more of this at home. This was my first attempt at spring rolls and they turned out really good.

In terms of rolling them, spring rolls are a lot easier than samosa to make and I also used ready-made pastry as although I have nowhere to go, time with two young children is still not a commodity I own in vast amounts.

The flavour for these was inspired by the traditional Chinese spring rolls and Punjabi samosa filling, creating the perfect mix of indochinese flavour.

Make the filling before hand to allow enough time for it cool down, then roll the spring rolls and either leave in the fridge until you are ready to cook or fry straight away.
Makes 15-20 - depending on how deep filled you like them.


2 tbsp rapeseed oil
1 tsp mustard seeds
1 tsp cumin seeds
5-6 curry leaves
3 garlic cloves crushed
1 inch of ginger grated
1 red onion finely sliced
8 white cabbage leaves finely shredded
3 carrots finely grated
3 Spring onions finely sliced
1/4 tin of water chestnut finely sliced
3 baby potatoes finely sliced
1/4 cup of sweet corn
1/4 cup of water
Salt and Pepper
1 tbsp Light Soy Sauce
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp dry mango powder
1/4 cup of Coriander finely chopped

2 tbsp of Plain flour
1 tbsp of water 
Oil for frying 


1. Defrost spring roll pastry in the fridge, this amount uses around half a packet.
2. Chop, slice and grate all vegetables.

3. Heat oil for 2 minutes and add in cumin, mustard and curry leaves and allow for aromas to release for a few minutes.

4. Add in garlic and ginger and cook out for 2 minutes.


5. Add in red onions and cook for a further 2-3 minutes.

6. Add in all the vegetables, seasonings and water, place on lid and cook out for 10, 15 minutes. 
7. Add in lime juice and coriander and place in another bowl to cool down.
8. Create a paste with flour and water to use the glue.

9. Begin to assemble, place a heaped tablespoon onto the filo sheets, and roll up, seal the end with glue.

10. Heat oil and fry for a few minutes until golden brown.