The paper thin spring roll sheets stuffed with a delicious Indo-Chinese style filling is what this veg spring roll recipe is all about. Be sure to watch the video!

Estimated reading time: 4 minutes

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  • Indo-Chinese Style Spring Roll
  • Spring Roll Pastry Sheet
  • My Tried and True Tips
  • Watch Veg Spring Roll Video
  • Veg Spring Roll Recipe

Indo-Chinese Style Spring Roll

So what is Indo-Chinese Cuisine ? The quick Chinese-style cooking spiked with local Indian flavours and ingredients. The result is an outburst of addictive flavours.

Spring Roll is a popular Indo-Chinese snack made with paper-thin spring roll pastry sheets stuffed with stir-fried chicken, noodles, vegetables, or seafood.

Crisp on the outside and filled with delicious flavours from the inside, they are irresistible. You can’t stop at a single piece. I recommend making a double batch because they will go fast!

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Spring Roll Pastry Sheet

I always prefer using readymade spring roll wrappers.

They are equal in size, convenient to use, time-saving, and ease the entire process of making spring roll home.

  • I use an 8-inch (200mmx200mm) square spring roll pastry sheet. You can use a smaller dimension sheet as well.
  • In India, TYJ Spring Roll Pastry and Switz are some brands that sell quality spring roll wrappers. These pastry sheets can be stored in the freezer for 2 – 3 months. Thaw them at room temperature before using them.
  • All you need to do is prepare to fill, tuck it inside the sheets, deep-fry, and the best homemade spring rolls are ready.
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The Unique Spring Roll Filling

Want to know the secret behind my popular Veg Spring Roll Recipe? It is a light, flavoursome filling made with vermicelli (seviyan) and colourful vegetables.

The stuffing prepared with vermicelli is easy to make and tastes delicious. The leftover boiled vermicelli can be used to make breakfast upma .

With a homemade Sweet Chili Sauce on the side to dip the spring rolls, I am always poised about this party snack.

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My Tried and True Tips

  • Always cover the pastry sheets and the shaped spring rolls with a clean, moist muslin/cheesecloth, as they dry very quickly.
  • Make sure to neatly and tightly fold the spring roll sheets and seal all the corners. Otherwise while frying, the oil will fill inside the spring roll, or the filling will spill into the hot oil.
  • Allow the vermicelli mixture to cool before stuffing it in the spring roll.
  • Deep-fry the spring rolls in small batches over medium heat for a nice golden crust.
  • Bake or air fry spring roll after brushing with oil at 200 degrees Celsius until crisp, pale golden from all sides. Turn halfway through the cooking time.
  • At last, the spring roll tastes best when served hot and fresh. After a few hours, they become less crispy. The best way to reheat a leftover spring roll is quick air-frying.

Watch Veg Spring Roll Video

More Indian Chinese Snack Recipes

  • Crispy Corn
  • Chilli Idli Fry
  • Chilli Chicken
  • Gobi Manchurian
  • Sweet Corn Soup
  • Crispy Lotus Stem
  • Honey Chilli Potato
  • Crispy Noodle Chaat
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Ingredients

  • ▢ 12 Spring Roll Pastry Sheets (Wrappers) (8×8 inches)

Ingredients for Filling:

  • ▢ 4 tablespoon cooking oil
  • ▢ 1 tablespoon finely chopped garlic
  • ▢ 1 teaspoon finely chopped ginger
  • ▢ ½ cup finely chopped onion
  • ▢ ½ cup finely chopped cabbage
  • ▢ ½ cup finely chopped carrot
  • ▢ ½ cup finely chopped capsicum
  • ▢ Salt and black pepper to taste
  • ▢ 1 tablespoon light soy sauce
  • ▢ 2 tablespoon white vinegar
  • ▢ 2 tablespoon green chili sauce
  • ▢ 2 tablespoon tomato ketchup
  • ▢ ¼ cup fine chopped spring onion greens
  • ▢ 2 Cup vegetable oil, to deep-fry

Ingredients for Cornflour Paste:

  • ▢ 1 tablespoon corn flour
  • ▢ 2 tablespoon water

Instructions

Prepare Filling:

  • To prepare the stuffing boil the vermicelli until just cooked (al -dente). Drain in a colander and rinse with cold water. Drizzle a teaspoon of oil over vermicelli and mix nicely. Set aside.
  • Heat oil in a stir-fry pan. Add garlic, ginger, onion, and stir fry over high heat for 1 minute. No need to brown the onion and garlic.
  • Add vegetables and stir fry over high heat for 1 – 2 minutes to evaporate moisture of vegetables.
  • Add the vinegar, soy sauce, sauces, salt, and pepper. Stir to combine nicely.
  • Add the boiled vermicelli and spring onion greens. Stir to combine and set aside to cool down.
  • Combine cornflour (starch) and water to make a thick paste. Set aside.

Assemble Spring Roll:

  • To make the spring rolls, take 12 sheets of 8×8 inch spring roll wrappers.
  • Place one pastry sheet on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Roll over the wrapper till ¾.
  • Fold over from both sides one by one towards the center. Finally roll it completely and seal the edge using a dab of cornflour paste.
  • Arrange the prepared spring roll on a plate and cover it with a clean, moist muslin cloth. Similarly, prepare all the spring rolls. Keep them covered with a moist cloth until ready to fry.

Fry Spring Roll:

  • Heat oil in a deep frying pan.
  • Deep-fry the spring rolls in small batches on a medium flame till they turn golden brown in color from all the sides. Keep turning them for even cooking from all sides. Drain in an oil absorbent paper.
  • Serve Veg Spring Roll immediately with Sweet Chili Sauce .

Recipe Notes:

  • I have used vermicelli to prepared the spring roll filling. You can use Hakka Noodles along with chicken, vegetables, prawns, shrimps to make the filling.
  • Fold the spring rolls tightly so that there is no empty space inside.
  • Do not fry spring roll in overheated oil or at a very high temperature. They will turn black and burnt.
  • You can prepare the filling 5 – 6 hours in advance and store it in the refrigerator.

Nutrition

Veg Spring Roll - 6

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Veg Spring Roll Recipe

Equipment

  • Stir Fry Pan
  • Deep Frying Pan

Ingredients

  • 12 Spring Roll Pastry Sheets (Wrappers) (8x8 inches)

Ingredients for Filling:

  • 4 tablespoon cooking oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • ½ cup finely chopped onion
  • ½ cup finely chopped cabbage
  • ½ cup finely chopped carrot
  • ½ cup finely chopped capsicum
  • Salt and black pepper to taste
  • 1 tablespoon light soy sauce
  • 2 tablespoon white vinegar
  • 2 tablespoon green chili sauce
  • 2 tablespoon tomato ketchup
  • ¼ cup fine chopped spring onion greens
  • 2 Cup vegetable oil, to deep-fry

Ingredients for Cornflour Paste:

  • 1 tablespoon corn flour
  • 2 tablespoon water

Instructions

Prepare Filling:

  • To prepare the stuffing boil the vermicelli until just cooked (al -dente). Drain in a colander and rinse with cold water. Drizzle a teaspoon of oil over vermicelli and mix nicely. Set aside.
  • Heat oil in a stir-fry pan. Add garlic, ginger, onion, and stir fry over high heat for 1 minute. No need to brown the onion and garlic.
  • Add vegetables and stir fry over high heat for 1 - 2 minutes to evaporate moisture of vegetables.
  • Add the vinegar, soy sauce, sauces, salt, and pepper. Stir to combine nicely.
  • Add the boiled vermicelli and spring onion greens. Stir to combine and set aside to cool down.
  • Combine cornflour (starch) and water to make a thick paste. Set aside.

Assemble Spring Roll:

  • To make the spring rolls, take 12 sheets of 8x8 inch spring roll wrappers.
  • Place one pastry sheet on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Roll over the wrapper till ¾.
  • Fold over from both sides one by one towards the center. Finally roll it completely and seal the edge using a dab of cornflour paste.
  • Arrange the prepared spring roll on a plate and cover it with a clean, moist muslin cloth. Similarly, prepare all the spring rolls. Keep them covered with a moist cloth until ready to fry.

Fry Spring Roll:

  • Heat oil in a deep frying pan.
  • Deep-fry the spring rolls in small batches on a medium flame till they turn golden brown in color from all the sides. Keep turning them for even cooking from all sides. Drain in an oil absorbent paper.
  • Serve Veg Spring Roll immediately with Sweet Chili Sauce .

Video

Notes

  • I have used vermicelli to prepared the spring roll filling. You can use Hakka Noodles along with chicken, vegetables, prawns, shrimps to make the filling.
  • Fold the spring rolls tightly so that there is no empty space inside.
  • Do not fry spring roll in overheated oil or at a very high temperature. They will turn black and burnt.
  • You can prepare the filling 5 - 6 hours in advance and store it in the refrigerator.

Nutrition

Whether you are reliving your memories of Indore or trying it for the first time, this Indori poha recipe will surely leave you craving more.

Estimated reading time: 6 minutes

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  • What is Indori Poha?
  • Ingredients You’ll Need
  • How To Make Indori-Style Poha
  • Serving Suggestion
  • Indori Poha Recipe

What is Indori Poha?

Indori Poha is a quintessential breakfast delicacy from India’s heart, Indore – a city in Madhya Pradesh. It is known for its comforting savoury flavour with subtle sweetness, a variety of delicious toppings, and a unique cooking style.

Indori Poha is not just a food item but an emotion for the people of Indore. Even though the ingredients are very similar to Maharashtrian Kanda Poha , still the taste and texture of Indori poha are very different and delicious.

This year during one of my work travels I got the chance to sample the authentic Indori Poha in Indore and trust me, even since then I have been obsessed with this simple dish.

What makes Indori Poha so special?

  • the toppings like Ratlami sev, and Jeeravan make it delicious to the core
  • it has the perfect balance of sweet, spicy, and savoury
  • it is a vegan, gluten-free, and fulfilling Indian breakfast
  • it remains fresh and soft throughout the day
  • it’s steamed, hence has the softest texture
  • it is the easiest Poha recipe
ingredients for Indori Poha - 9

Ingredients You’ll Need

To make authentic Indori-style poha, you will need the following ingredients:

  • Poha/Chiwda is the Hindi term for flattened rice. Use a thick but softer variety of flattened rice for this poha recipe.
  • Tempering (Tadka): Cumin Seeds, Fennel Seeds (Saunf), tiny Black Mustard Seeds, Curry Leaves, Raw Peanuts
  • Oil: Use neutral flavour refined oil or groundnut oil for tempering the poha.
  • Seasoning: Salt, Granulated White Sugar, Turmeric Powder, Green Chilli, and Lemon Juice
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Ingredients for Poha Toppings

  • Spicy and Savoury Boondi gives a crunch factor to the Indori Poha.
  • Thick Sev preferably Ratlami with a thick texture is one of the essential toppings for this poha.
  • Chopped onion, fresh coriander leaves and lemon juice give a fresh taste to the poha.
  • Jeeravan Masala is a quintessential spice blend from Madhya Pradesh. It is sprinkled over the Indori poha before serving for a lip-smacking flavour. You can source it online or make it at home.

How To Make Indori-Style Poha

Preparing Poha ( rice flakes ):

soaking poha - 11
  • Begin by soaking flattened rice flakes in clean water for 5 minutes.
  • After 5 minutes, gently transfer it to a colander to drain all the water. Let the flattened rice sit in the strainer for 10 minutes to drain excess water.
  • Once the poha is softened, transfer it to a large mixing bowl. Add turmeric powder, sugar, and salt. Mix gently with your fingers and set aside.

Tempering (Tadka) :

  • Heat oil in a pan, once hot add cumin, fennel, mustard seeds, and curry leaves.
  • Once the seeds start crackling, add green chilli and peanuts. Fry them nicely till the peanuts are crunchy and cooked. Turn off the heat.
making tadka for Indori poha - 12
  • Pour this tadka over the poha and gently mix using a spoon or your fingers.
making Indori poha - 13

Steaming :

  • Heat a steamer filled with water.
  • Arrange poha in an even layer in a steamer basket or a large plate.
steaming Indori poha - 14
  • Once the steam starts forming, place the poha basket on the steamer.
  • Steam the poha for 10 minutes stirring at regular intervals.

Final Touch :

  • Turn off the heat and add lemon juice. Mix gently.
  • Garnish with freshly chopped coriander leaves.
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Serving Suggestion

Serve the Indori poha hot, topped with a generous amount of sev, boondi, chopped onion, fresh coriander and a dash of Jeeravan masala. Without these toppings Indori poha is incomplete.

You can also serve it with a side of jalebi for a traditional Indori breakfast experience.

My Tried and True Tips

  • Type of Poha : Use thick and soft flattened rice for this poha recipe as thin poha tends to become mushy. Many leading brands sell a specific type of flattened rice flakes for Indori poha.
  • Handling Poha : Be gentle while soaking the poha. The idea is to soften it just enough without making it mushy. It is never rinsed under running water for this Poha recipe.
  • Essentials: There is no Indori poha without fennel seeds (saunf), sugar, lemon juice, Jeeravan, Boondi, and Sev. Hence, do not miss out on any of these ingredients.
  • Balancing Flavors : The addition of sugar and lemon juice is key to achieving the balance of sweet and tangy flavours typical of Indori Poha.
  • Crunch Factor : The fried peanuts, boondi, and sev adds a delightful crunch to the poha.
  • Steaming and not cooking is the secret tip to make the light, fluffy, and soft Indori poha.

More Indian Breakfast Recipes

  • Matar Poha
  • Rava Upma
  • Dalia Upma
  • Vermicelli Upma
  • Sabudana Khichdi
  • Masala Khara Bath
  • Mumbai Style Kanda Poha
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Ingredients

  • ▢ 2 Cup thick flattened rice flakes (poha)
  • ▢ 1 teaspoon turmeric powder
  • ▢ 1 ¼ teaspoon salt or to taste
  • ▢ 1 ¼ teaspoon granulated white sugar

Ingredients for Tadka (Tempering)

  • ▢ 4 tablespoon refined oil
  • ▢ 1 teaspoon cumin seeds (jeera)
  • ▢ 1 teaspoon fennel seeds (saunf)
  • ▢ 1 teaspoon black mustard seeds (rai)
  • ▢ 2 tablespoon peanuts
  • ▢ 2 green chillies sliced
  • ▢ 6 curry leaves

Ingredients for Serving:

  • ▢ Jeeravan Masala
  • ▢ Lemon Juice
  • ▢ 1 medium size onion, finely chopped
  • ▢ ¼ Cup savoury boondi balls
  • ▢ ¼ Cup sev
  • ▢ handful of fresh coriander leaves, chopped

Instructions

  • Begin by soaking flattened rice flakes in clean water for 5 minutes to soften it and remove all the dirt particles.
  • After 5 minutes, gently transfer it to a colander to drain all the water. Let the flattened rice sit in the strainer for 10 minutes to drain excess water. Handle flattened rice gently without breaking it.
  • Once the poha is softened, transfer it to a large mixing bowl. Add turmeric powder, sugar, and salt. Mix gently with your fingers and set aside. At this stage, taste and add more salt or sugar, if required.
  • Next, heat a steamer filled with water.
  • On another burner, heat oil in a pan, once hot add cumin, fennel, mustard seeds, and curry leaves.
  • Once the seeds start crackling, add green chilli and peanuts. Fry them nicely till the peanuts are crunchy and cooked. Turn off the heat.
  • Pour this tadka over the poha and gently mix using a spoon or your fingers so that everything is combined evenly.
  • Arrange poha in an even layer in a steamer basket or a large plate.
  • Once the steam starts forming, place the poha basket on the steamer. Steam the poha for 10 minutes stirring at regular intervals.
  • Turn off the heat and add lemon juice. Mix gently.
  • Serve the Indori poha hot, topped with a generous amount of sev, boondi, chopped onion, fresh coriander and a dash of Jeeravan masala.

Recipe Notes:

  • Be gentle while soaking the poha. The idea is to soften it just enough without making it mushy. It is never rinsed under running water for this Poha recipe.
  • Many leading brands sell a specific type of flattened rice flakes for Indori poha.
  • Indori Poha is always steamed to keep it soft and fluffy for hours.
  • Oil in tadka is slightly higher than in other poha recipes. It helps in keeping the poha soft and to coat it evenly with the tadka.

Nutrition

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