By Aditi Saraswat
April 10, 2026
Spring rolls are the kind of snack that makes the perfect start to the weekend. Crispy from the outside and filled with flavourful fillings inside, they are easy to make and are perfect for relaxed evenings or casual get-togethers at home on weekends.
10–12 spring roll sheets 1 cup cabbage (shredded) ½ cup carrot (julienned) ½ cup capsicum (thinly sliced) ½ cup boiled noodles (optional) 1 tbsp soy sauce 1 tsp vinegar 1 tsp chilli sauce 1 tsp garlic (finely chopped) Salt & pepper to taste 2 tbsp cornflour (for slurry) Oil for frying
Heat a pan with a little oil and add the chopped garlic to it. Add the chopped cabbage, carrots, and capsicum and stir-fry on a high flame so that the vegetables remain crunchy.
Add the boiled noodles if using, then add in the soy sauce, vinegar, chilli sauce, salt, and pepper. Toss everything nicely to coat the noodles evenly.
Cook the filling for a few minutes until it turns a bit soft and a bit crisp. Turn off the heat and let the mixture cool down thoroughly before you fill in.
Prepare the cornflour slurry with a little water, keep the spring roll sheet flat, add the filling in the centre, then fold from the sides and roll up tightly.
Seal the edges with the slurry so it opens while frying, ensuring each roll feels tight and has a crisp, even texture.
In a deep pan, heat oil and fry the rolls until golden and crispy, then remove on paper tissue and serve hot with the schezwan chutney.