16, January 2026. By -Kaushik

If you are looking for a creative twist on South Indian classics, these Dosa Spring Rolls are a game-changer. By combining the crispy texture of a golden dosa with the spicy, crunchy filling of a Chinese spring roll, you get the ultimate Indo-Chinese fusion snack.
​This recipe is perfect for using up leftover dosa batter or surprising guests with a unique appetizer. Let’s dive into how to make these crunchy delights at home!

Prep time: 15 mins | Cook time: 20 mins | Servings: 4
​Ingredients You’ll Need
​Dosa Batter: 2 cups (fermented)
​Vegetables: 1 cup shredded cabbage, ½ cup julienned carrots, ½ cup sliced capsicum (bell peppers)
​Aromatics: 1 tbsp finely chopped garlic, 1 tsp ginger paste, 2 green chilies
​Sauces: 1 tbsp soy sauce, 1 tbsp chili sauce, 1 tsp vinegar
​Seasoning: Salt and black pepper to taste
​Oil: For sautéing and greasing the tawa
​Step-by-Step Instructions

1.Prepare the Stuffing: Heat a tablespoon of oil in a wok over high heat. Add the chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
2.​Sauté the Veggies: Add the cabbage, carrots, and capsicum. Stir-fry on high heat for 2 minutes. You want the vegetables to stay crunchy, not soggy.
​3.Add Seasoning: Pour in the soy sauce, chili sauce, vinegar, salt, and pepper. Toss well to coat the veggies evenly, then turn off the heat. Let the filling cool slightly.
4.Prepare the Tawa: Heat non-stick tawa or griddle on medium flame. Lightly grease it with a few drops of oil and wipe it off with a tissue.
​5.Spread the Dosa: Pour a ladleful of dosa batter in the center and spread it in a thin, circular motion to make a large, thin dosa.
​6.Cook Until Crisp: Drizzle a little oil or butter around the edges. Cook until the bottom becomes golden brown and crispy. Note: Do not flip the dosa; we only cook one side.
​7.Add the Filling: While the dosa is still on the tawa, place 2 tablespoons of the vegetable stuffing near one edge of the dosa.
​8.Roll it Up: Carefully roll the dosa tightly over the filling (like a cigar) while it is still hot. This ensures it stays in shape.
​9.Cut into Pieces: Remove the roll from the heat. Use a sharp knife to cut the long roll diagonally into 2 or 3 smaller “spring roll” pieces.
​10.Serve Hot: Arrange the Dosa Spring Rolls on a plate and serve immediately with spicy Schezwan chutney or coconut chutney.

Pro-Tips for the Perfect Crunch
​Keep it Thin: The thinner the dosa, the crispier your spring rolls will be.
​High Heat Veggies: Always sauté the filling on high heat to prevent the vegetables from releasing water, which could make the dosa soggy.
​Cheese Twist: For a kid-friendly version, sprinkle some grated mozzarella cheese over the filling before rolling.
​Why this works: The fermented tang of the dosa batter complements the umami flavors of the Chinese sauces perfectly, creating a snack that is both familiar and excitingly new.
​Nutrition Table (Per Serving)

Nutrient Amount
Calories 185 kcal
Carbohydrates 28g
Protein 4g
Fat 6g

Disclaimer :

All content on this food blog is for informational purposes only. Recipes, tips, and nutritional information are based on personal experience and research and are not a substitute for professional medical or dietary advice. Results may vary, and readers should consider allergies, health conditions, and individual needs before trying any recipe. The blog owner is not responsible for any outcomes resulting from the use of this information.