Crispy Spring Rolls Recipe (Bakery Style, 75 Rolls)

This is a commercial bakery-style spring roll: a dry, crunchy filling of salted and squeezed cabbage, capsicum, green chilli, boiled egg and shredded chicken, rolled in pastry sheets (manda patti) and deep-fried until golden. We filmed the full 75-roll batch at a bakery. The amounts below are for that batch.

Watch the Bakery Style Spring Rolls Video

• 0:57 Shredded cabbage
• 2:00 Green chillies and capsicum
• 3:33 Boiled eggs
• 4:36 Shredded chicken
• 5:41 Spices on the filling
• 6:23 Wrapping the rolls
• 8:03 Frying
• 8:37 The finished rolls

What Makes This Bakery Style Spring Rolls Different

Dry cabbage. The cabbage is salted, rested and squeezed in a cloth until completely dry. That keeps water out of the filling so the pastry stays crisp.

Egg and chicken. Chopped boiled eggs and finely shredded boiled chicken give the filling a rich bakery taste.

Fresh vegetables added last. The chopped green chilli and capsicum go into the dried cabbage fresh, so they stay crunchy.

Medium-hot oil. The rolls are fried in medium-hot oil, not very hot oil, so the pastry cooks evenly.

Ingredient Notes

• Cabbage: shred it finely and squeeze it very dry; this is the most important step.
• Pastry sheets: roll pastry sheets (manda patti) are sold at bakery suppliers and big grocery shops.
• Sealing: a thin paste of flour and water seals the edges.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Bakery Style Spring Rolls

1. Prepare the cabbage

Start by shredding 3kg of fresh cabbage. Add 3-4 tablespoons of salt and mix it thoroughly. Let it rest for 15-20 minutes. This is a crucial commercial step used by bakeries to draw out all the natural moisture from the vegetable. After the resting period, take the cabbage in a clean muslin cloth and squeeze it with full force until it is completely bone-dry. This secret technique prevents the rolls from becoming soggy or developing a sour taste over time.

2. Chop the vegetables

Finely chop 250g of green chilies and 500g of capsicum (Shimla Mirch). Add these fresh, chopped vegetables directly to the dried cabbage base to maintain a crunchy texture.

3. Add the egg and chicken

Incorporate 12 finely chopped boiled eggs into the mixture for that authentic bakery richness. Then, take 500g of boiled boneless chicken, shred it into fine fibers (resha), and add it to the bowl.

4. Season the filling

Season the entire mixture with cumin powder, black pepper, and garam masala. Mix everything thoroughly so the spices coat the chicken and vegetables evenly. Since the cabbage was salted earlier, you likely won’t need extra salt, but do a quick taste test to adjust if needed.

5. Wrap the rolls

Take a fresh roll patti (pastry sheet) and place a generous portion of the filling in the center. Fold the sides inward and roll it tightly to ensure no filling escapes. Seal the final edge with a flour slurry (a thick paste of flour and water) to secure the roll.

6. Fry until golden

Deep fry the rolls in medium-hot oil. Avoid very high heat to ensure the pastry cooks evenly. Fry until they turn a beautiful golden brown and reach maximum crispiness. Serve hot with your favorite chutney or ketchup!

Crispy Spring Rolls (Chicken & Vegetable)

Cooking With Kawish's original commercial recipe teaches you how to make the ultimate Bakery-style Crispy Spring Rolls.These rolls (sometimes called Chinese or Chicken Rolls) include a delicious filling of shredded chicken, cooked eggs, and crunchy veggies. The key is in our specific process for keeping the cabbage dry, which ensures your rolls stay crispy for hours without becoming soggy or sour.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 75 Rolls (Commercial Batch)

Course: Appetizer, Side Dish, Snack

Cuisine: Ramadan Special

Calories: 150

Ingredients Method Video Notes

Ingredients

  

• 3 kg Cabbage Gobi, Finely Shredded
• 3-4 tbsp Salt For drawing out water
• 250 grams Green Chilies Finely Chopped
• 500 grams Capsicum Shimla Mirch, Finely Chopped
• 12 Boiled Eggs Chopped
• 500 grams Boneless Chicken Boiled and Shredded
• 3 tbsp Cumin Seeds Powder Zeera
• 4 tbsp Black Pepper Powder Kali Mirch
• 2 tbsp Garam Masala
• 70-80 Roll Pastry Sheets Manda Patti
• Flour Slurry Aata/Maida mix with water, For sealing
• Oil For deep frying

Method

 

Preparing the Cabbage

1. Start by shredding 3kg of fresh cabbage. Add 3-4 tablespoons of salt and mix it thoroughly. Let it rest for 15-20 minutes. This is a crucial commercial step used by bakeries to draw out all the natural moisture from the vegetable.

Squeezing Out Water

1. After the resting period, take the cabbage in a clean muslin cloth and squeeze it with full force until it is completely bone-dry. This secret technique prevents the rolls from becoming soggy or developing a sour taste over time.

Prepping the Vegetables

1. Finely chop 250g of green chilies and 500g of capsicum (Shimla Mirch). Add these fresh, chopped vegetables directly to the dried cabbage base to maintain a crunchy texture.

Adding the Proteins

1. Incorporate 12 finely chopped boiled eggs into the mixture for that authentic bakery richness. Then, take 500g of boiled boneless chicken, shred it into fine fibers (resha), and add it to the bowl.

Seasoning the Filling

1. Season the entire mixture with cumin powder, black pepper, and garam masala. Mix everything thoroughly so the spices coat the chicken and vegetables evenly. Since the cabbage was salted earlier, you likely won’t need extra salt, but do a quick taste test to adjust if needed.

Wrapping the Rolls

1. Take a fresh roll patti (pastry sheet) and place a generous portion of the filling in the center. Fold the sides inward and roll it tightly to ensure no filling escapes. Seal the final edge with a flour slurry (a thick paste of flour and water) to secure the roll.

Deep Frying to Perfection

1. Deep fry the rolls in medium-hot oil. Avoid very high heat to ensure the pastry cooks evenly. Fry until they turn a beautiful golden brown and reach maximum crispiness. Serve hot with your favorite chutney or ketchup!

Video

Notes

The Dryness Secret: 

If the cabbage is not thoroughly pressed, the rolls may lose water, softening the dough and perhaps causing it to rupture in the oil.

Egg Tip:

 Boiled eggs provide a distinct Bakery Style texture and richness that ordinary home recipes lack.

Storage: Once wrapped, these rolls may be frozen. To avoid sticking, simply stack them in a single layer on a tray before bagging them.

Bakery Style Spring Rolls Problems and How to Fix Them

• The rolls turn soft: the cabbage was not squeezed dry enough.
• The rolls burst in the oil: the filling was wet or the edges were not sealed with the flour paste.
• The pastry browns before it is crisp: the oil is too hot. Use medium-hot oil.

Serving and Storing

Serve hot with chilli sauce or ketchup. Uncooked, shaped rolls can be frozen on a tray and fried straight from the freezer.

Bakery Style Spring Rolls FAQs

Why salt the cabbage first?

Salt draws the water out of the cabbage. After squeezing, the filling stays dry and the rolls stay crisp.

Can I make a smaller batch?

Yes. Divide every amount by the number of times you want to reduce it. The recipe card shows the 75-roll amounts.

Can I bake the rolls?

The video fries them. Baking will not give the same crisp bakery texture.

More Recipes

• Commercial crispy aloo samosa: another bakery-style Ramadan snack.
• Crunchy chicken balls: a crisp fried chicken snack.