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My husband hates cabbage, but always thinks egg rolls look delicious. Then he tried this Indian Potato Spring Rolls Recipe. It was the perfect marriage. He’s been asking for them for months & I finally found a recipe to try. The recipe was on The Food Reference and we really liked it. We hope you like it too.
What Is A Good Substitute For Asafoetida?
Asafoetida is an herb that is often used in Indian cooking.
Garlic chives are an excellent substitute for asafoetida.
Grating or blending a combination of fresh garlic and fresh onion can also provide much of the flavor that would get from asafoetida.
What Is The Difference Between Spring Roll and Egg Roll?
The main difference between egg rolls and spring rolls is the wrapping.
Spring rolls have thin, often translucent flour wrappers and usually aren’t fried, while egg rolls have thicker, deep-fried wrappings.
Can You Substitute Red Potatoes For Yellow Potatoes?
You can substitute red potatoes for yellow potatoes in many recipes, but not all.
Red potatoes are too waxy to mash very well.
However, you can always use yellow potatoes instead of red.
Indian Potato Spring Rolls
Indian Potato Spring Rolls
Ingredients
Indian Potato Spring Rolls
- 3 3/4 lbs Potatoes, yellow peeled and cut into 3/4 in dice
- 6 Tablespoons Canola Oil
- 1 Tablespoon Cumin Seed
- 1 Tablespoon Black Mustard Seed
- 1/2 teaspoon Asafetida, we left this out
- 3 Tablespoons Minced Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Salt
- 2 Tablespoons Paprika
- 1 Tablespoon Tumeric
- 3/4 teaspoon Cayenne Pepper
- 2 Tablespoons Chopped Cilantro
- 24 Egg Roll Wrappers
- 6 oz Paneer , or queso fresco cut into 1/4-1/2 x 2 inches
- 3 Eggs, beaten
Cilantro Chutney
- 7 1/2 Cups Cilantro Leaves, loosely packed
- 6 Serrano Chilis, stemmed and seeded
- 6 Tablespoons Lime Juice
- 6 Tablespoons Water
- 3/4 teaspoon Cumin Seed
- 3/4 teaspoon Salt
- Canola Oil as Needed
Instructions
Indian Potato Spring Rolls
- In large pot, cover potatoes with water.3 3/4 lbs Potatoes
- Bring to a boil, reduce heat and simmer 10 min or until just barley tender.
- In large saute pan, heat oil over medium heat.6 Tablespoons Canola Oil
- Add cumin seed, mustard seed and asafetida.1 Tablespoon Cumin Seed, 1 Tablespoon Black Mustard Seed, 1/2 teaspoon Asafetida
- When mustard seeds start to pop, add potatoes, stir until coated with oil and spices.
- Add garlic, coriander, paprika, salt, tumeric and cayenne.3 Tablespoons Minced Garlic, 2 Tablespoons Ground Coriander, 1 Tablespoon Salt, 1 Tablespoon Tumeric, 3/4 teaspoon Cayenne Pepper, 2 Tablespoons Paprika
- Cook, stirring occasionally, about 10 minutes, mashing potatoes with spoon or spatula until chunky.
- Stir in cilantro.2 Tablespoons Chopped Cilantro
- Place about 3 tablespoon potato mix in center of 1 egg roll wrapper.24 Egg Roll Wrappers
- Flatten slightly and top with 1 baton of paneer.
- Fold up bottom edge of wrapper to enclose potato mixture and paneer.6 oz Paneer
- Brush top of wrapper with egg, fold in sides and roll up tightly to form spring roll.3 Eggs
- Repeat until all the ingredients are gone.
- Deep fry in 350 degree oil, about 2 minutes or until golden brown and crisp.
- Cut in half diagonally and serve with 1 tablespoon chutney.
Cilantro Chutney
- Put all ingredients in the blender & chop.7 1/2 Cups Cilantro Leaves, 6 Serrano Chilis, 6 Tablespoons Lime Juice, 6 Tablespoons Water, 3/4 teaspoon Cumin Seed, 3/4 teaspoon Salt, Canola Oil as Needed
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, that's easy. It's gross. ;O)
The rolls and the chutney both sound delicious! However, I don't know how anyone cannot like cabbage. 😉