CHŪNJUǍN | SPRING ROLLS

Cuisine: China

Chūnjuǎn, meaning 'spring roll', originated in China over 1,500 years ago, during the Eastern Jin dynasty. They were traditionally made to celebrate the Spring Festival (Chinese New Year), symbolizing wealth and prosperity, as their golden, crispy exterior resembled gold bars. Filled with seasonal vegetables and sometimes meat, these rolls were a way to enjoy fresh produce after the long winter. Over time, Chūnjuǎn spread beyond China through trade, migration, and cultural exchange, evolving in each region to suit local tastes. Today, spring rolls are enjoyed worldwide. While the fillings, wrappers, and dipping sauces vary, the core concept of a thin wrapper rolled around a flavourful filling remains, making Chūnjuǎn a beloved snack across cultures.

Ingredients:

Whole wheat flour – 4 ½ cups

Water – 2 cups

Salt – ½ teaspoon

Oil – 1 tablespoon + for deep frying

Filling

Oil – 2 tablespoons

Garlic cloves (finely chopped) – 1 tablespoon

Ginger (finely chopped) – ½ tablespoon Green chilies – 4

Cabbage – ½ kg

Onion – 1 big

Carrot – 2 big

Capsicum – 1

Salt – as required

Black pepper powder – ½ teaspoon

Method:

• In a large mixing bowl, combine the whole wheat flour, salt, 1 tablespoon of oil, and water. Knead well to form a soft, smooth dough. Cover the dough with a cotton cloth and let it rest while you prepare the filling.

• Thinly slice the cabbage and onion. Peel the carrots and cut them into thin, long pieces. Slice the capsicum thinly and finely chop the green chilies.

• Heat oil in a pan and add the chopped garlic, ginger, and green chilies. Sauté for about a minute until aromatic. Add the sliced cabbage, onion, carrots, and capsicum. Sauté, stirring occasionally, until all the vegetables are cooked and softened. Season with salt and black pepper powder, then turn off the stove and set the filling aside.

• Divide the rested dough into small, marble-sized balls. Dust the rolling surface lightly with dry flour and roll each ball as thin as possible. Heat a tawa or pan and lightly cook each rolled wrap. Do not allow them to change colour, just cook enough so the surface is no longer raw.

• Place one cooked wrap on a flat surface and add a spoonful of the prepared filling in the centre. Fold the edges inward on two sides, then roll tightly from the remaining side to form a roll. Seal the edges using a flour-and-water paste. Repeat this process for all the wraps.

• Heat oil in a deep kadai or pan. Gently drop a few prepared spring rolls into the hot oil and fry over medium flame until golden brown and crisp.

• Serve hot with tomato ketchup or other dips.