Spring rolls, originally from Chinese cuisine, were adapted by Indian street food vendors and home cooks, especially in North‑East India and Kolkata, where they are served as a popular snack during festivals and tea time.

In Kolkata, spring rolls are often filled with cabbage, carrots and spices, while in the North‑East (Assam, Manipur) they may include bamboo shoots and local herbs. Some regions add boiled potatoes or paneer for extra richness.

They are typically served hot with green chutney, tamarind sauce, or sweet chili sauce, accompanied by tea or as part of a snack platter during gatherings and festivals.

Veg spring rolls are popular during Diwali, Navratri, and regional festivals like Bihu, as well as during family gatherings and weekend tea sessions.

It belongs to the category of fried street‑food snacks (chaat) that are crisp, spicy and bite‑size, complementing other Indian snacks like samosa, pakora, and bhujia.

Authentic ingredients include cabbage, carrots, beans, bell peppers, ginger, green chilies, soy sauce and a thin wheat flour wrapper. Substitutes can be rice flour wrappers for gluten‑free, or adding paneer for extra protein.

They pair nicely with a platter of assorted chutneys, a bowl of clear vegetable soup, or a side of spiced lentil dal for a more filling snack spread.

Common errors include over‑kneading the dough, rolling the wrapper too thick, overfilling the rolls, and frying at too high a temperature which causes the rolls to burst or become greasy.

A flour slurry creates a stronger, glue‑like bond that holds the roll together during deep frying, whereas water can make the seam soggy and cause the roll to open.

Yes, you can prepare the dough, roll the wrappers, and even assemble the rolls a day ahead. Store un‑fried rolls covered in the refrigerator and fry them just before serving for maximum crispness.

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