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Crispy Mutton Spring Roll

These Crispy Mutton Spring Rolls are a delicious Indo-Chinese snack featuring spicy minced mutton wrapped in thin spring roll sheets and fried until golden and crunchy. Perfect as an appetizer, evening snack, or party starter, they pair beautifully with chili sauce, Schezwan chutney, or mint mayo.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Appetizer, Snack
Cuisine: Indo-Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Mutton Filling
  • 250 g minced mutton keema
  • 1 tbsp oil
  • 1 tsp ginger-garlic paste
  • 1 medium onion finely chopped
  • 1 green chili chopped (optional)
  • ¼ cup grated carrot optional
  • ¼ cup shredded cabbage
  • 1 tsp red chili powder
  • ½ tsp garam masala
  • Salt to taste
  • 2 tsp soy sauce
  • 1 tsp vinegar
  • 1 tbsp chopped coriander leaves
For the Spring Rolls
  • 10 spring roll wrappers
  • 2 tbsp all-purpose flour mixed with water to make a sealing paste
Oil for deep frying

Equipment

  • - Frying pan
  • Mixing Bowl
  • spatula
  • knife
  • cutting board
  • Deep Frying Pan
  • - Paper towels

Method
 

Step 1: Prepare the Filling
  1. Heat oil in a pan over medium heat. Add ginger-garlic paste and sauté for a minute. Add chopped onion and green chili and cook until lightly golden.
Step 2: Cook the Mutton
  1. Add minced mutton and cook for 6–8 minutes, breaking up any lumps. Allow the meat to brown and release its moisture.
Step 3: Add Vegetables and Seasoning
  1. Add grated carrot, shredded cabbage, red chili powder, garam masala, and salt. Pour in soy sauce and vinegar. Cook until all moisture evaporates and the filling becomes dry. Stir in chopped coriander leaves and allow the mixture to cool completely.
Step 4: Assemble the Spring Rolls
  1. Place a spring roll wrapper in a diamond shape. Add about 1½ tablespoons of filling near the bottom corner. Fold the bottom over the filling, fold in both sides, and roll tightly. Seal the edge with the flour-water paste. Repeat with the remaining wrappers.
Step 5: Fry Until Crispy
  1. Heat oil in a deep frying pan over medium heat. Fry 2–3 rolls at a time until golden brown and crisp on all sides. Remove and drain on paper towels.
Step 6: Serve
  1. Serve hot with Schezwan sauce, sweet chili sauce, mint mayo, or ketchup.

Notes

Always allow the filling to cool completely before rolling to prevent soggy spring rolls.
Keep the wrappers covered with a damp cloth while assembling to prevent them from drying out.
Do not overstuff the rolls, as they may tear during frying.
For an air-fried version, cook at 180°C (350°F) for 12–15 minutes, flipping halfway.
For oven baking, bake at 200°C (390°F) for 20–25 minutes, turning once.
Uncooked spring rolls can be frozen for up to 1 month and cooked directly from frozen.
These spring rolls pair wonderfully with Schezwan sauce, sweet chili sauce, mint mayo, or tomato ketchup.