Crispy Mutton Spring Roll Recipe – Indo-Chinese
Golden crispy mutton spring rolls served with chili sauce and salad

A Street-Style Snack You’ll Want Again and Again!

🕒 Preparation Time

Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Servings: 10 spring rolls

📌 Introduction

Ever taken a bite of something so crunchy, spicy, and juicy that you forgot to blink for a moment?

That's what Crispy Mutton Spring Rolls do. One bite and you're hooked. A golden, deep-fried roll crackles under your teeth, revealing a juicy, spiced mutton filling inside. It's a flavor explosion—Indo-Chinese street food at its absolute best.

If you're the kind of person who loves bold flavors and that crispy-crunchy texture, this recipe is going to be your next obsession.

And don’t worry—you don’t need to be a chef to make these. Even if you’re new to cooking, this step-by-step guide will walk you through it like a breeze. It’s fun, fast, and full of flavor.

Whether you’re planning a small gathering, a game night with friends, or just want something mouthwatering with your evening chai, these mutton spring rolls will never disappoint.

💖 Why You'll Absolutely Love This Recipe

✅ Super crispy on the outside, juicy inside
✅ Perfect fusion of Indian spices and Chinese flair
✅ High-protein snack for non-veg lovers
✅ Easy to prepare and freeze ahead
✅ A great party starter or evening snack

🛒 Ingredients You’ll Need

Here’s what you’ll need to make 10 perfect mutton spring rolls. Don’t worry—most ingredients are simple and pantry-friendly. We’ve added substitutes too, just in case!

🥩 For the Mutton Filling

250g minced mutton (keema)
Alt: Can use finely chopped cooked chicken or lamb if mutton isn’t available.
1 tablespoon oil
1 teaspoon ginger-garlic paste
1 medium onion, finely chopped
1 green chili, chopped (optional)
¼ cup grated carrot (optional)
¼ cup shredded cabbage
Alt: Use capsicum or finely chopped beans if no cabbage
1 teaspoon red chili powder
½ teaspoon garam masala
Salt to taste
2 teaspoons soy sauce
1 teaspoon vinegar
Alt: Use lemon juice if you don’t have vinegar
1 tablespoon chopped coriander leaves

🫔 For the Spring Rolls

10 spring roll wrappers (store-bought or homemade)
2 tablespoons all-purpose flour mixed with water to make a sealing paste
Oil for deep frying

👨‍🍳 How to Make Mutton Spring Rolls (Step-by-Step)

Follow these three easy phases: make the filling, roll them, and fry them!

🔪 Step 1: Cook the Mutton Filling

This is the heart of your roll. You want a dry, spicy filling that’s full of flavor.

Heat oil in a pan on medium flame.
Add ginger-garlic paste. Sauté for a minute till the raw smell disappears.
Add chopped onions and green chili. Cook till the onions turn light golden.
Now add the mutton keema. Break up any lumps. Cook on medium-high for 6–8 minutes till the meat turns brown.
Add carrots, cabbage, red chili powder, garam masala, and salt.
Pour in soy sauce and vinegar. Mix well.
Keep cooking till all moisture evaporates. A dry filling is key for crispy spring rolls.
Finish with chopped coriander leaves.
Let the mixture cool completely before rolling.

👉 Pro Tip: If the filling is warm or wet, your spring rolls will become soggy. Always cool the filling fully.

🧯 Step 2: Assemble the Spring Rolls

Rolling may seem tricky, but once you try one, you’ll be on a roll—pun intended 😄

Place one wrapper on a clean surface like a diamond.
Add about 1.5 tablespoons of cooled filling near the bottom corner.
Fold the bottom over the filling, then fold in both sides.
Roll tightly upward. Seal the top with the flour-water paste.
Repeat with the remaining wrappers.

👉 Don’t overstuff—too much filling will make rolling difficult and may tear the wrapper.

🧠 Pro Tips for Perfect Rolls

✅ Keep your wrappers covered with a damp cloth while working to prevent drying.
✅ Always use cold filling for easier rolling and sealing.
✅ Don’t fry on high heat; medium heat gives that perfect golden crunch.
✅ Want to make these ahead? Freeze before frying!

🍳 Step 3: Fry Until Golden & Crispy

Now the magic happens! Watch them go from soft rolls to crunchy golden perfection.

Heat oil in a deep frying pan on medium heat.
Slide in 2–3 rolls gently at a time. Don’t overcrowd.
Fry until golden brown and crispy on all sides.
Remove and drain on paper towels.

⚠️ Warning: These are addictive. Fry in double batches if you want some left for your guests!

🧂 Serving Suggestions

These rolls taste best when served hot and crispy with:

Schezwan sauce
Sweet chili sauce
Mint mayo
Or even classic ketchup

They pair beautifully with a cup of masala chai, cold cola, or a tall glass of buttermilk.

✅ Internal Links (Add These)
(Replace links with your actual blog post URLs)

[Spicy Chicken Momos Recipe]
[Homemade Schezwan Chutney]
[Best Indian Tea-Time Snacks]

Air-Fried Option, Storage Tips, FAQs, and Flavorful Insights

🌟 Alternative Cooking Methods (Air-Fryer & Oven)

Want something less oily but still crisp and delicious? Here are two healthier ways to enjoy your spring rolls:

🍽️ Air-Fryer Method

Preheat air fryer to 180°C (350°F).
Brush each spring roll lightly with oil.
Place rolls in a single layer (don’t overcrowd).
Air-fry for 12–15 minutes, flipping halfway.
Fry until golden brown and crispy.

🔥 Oven-Baked Method

Preheat oven to 200°C (390°F).
Place rolls on a baking tray lined with parchment paper.
Lightly brush or spray oil on top.
Bake for 20–25 minutes until golden, flipping once.

👉 These versions are perfect for health-conscious foodies who still crave crunch!

🧊 Storage Tips (Make Ahead & Freeze)

Spring rolls are freezer-friendly! Here's how to store and reheat them like a pro:

❄️ To Freeze:

Prepare and roll the spring rolls, but don’t fry them.
Place them on a tray and freeze until solid (1–2 hours).
Transfer to a ziplock bag or airtight container.
Label with date. Use within 1 month for best taste.

🔄 To Reheat:

Fry directly from frozen in medium-hot oil.
Or air-fry for 15–18 minutes at 180°C.

✅ No need to thaw. Easy-peasy!

🔀 Variations to Try

Feeling creative? You can try different fillings and styles. Here are some tasty ideas:

Cheesy Keema Rolls – Add mozzarella to the filling.
Spicy Andhra Style – Use green chili paste and curry leaves.
North Indian Twist – Add cumin, coriander powder, and paneer.
Egg & Keema Fusion – Mix scrambled eggs with mutton for richness.

❓ Frequently Asked Questions (FAQs)

Q1: Can I use leftover cooked mutton instead of keema?
Yes! Just shred or finely chop it and sauté with spices as per recipe.

Q2: Can I make these vegetarian?
Absolutely. Use paneer, mushrooms, cabbage, and carrots for a tasty veg version.

Q3: Are store-bought wrappers better than homemade?
Store-bought ones save time and give even results. Homemade wrappers work well too but need more effort.

Q4: Why are my rolls soggy after frying?
This usually happens if the filling is too wet. Always cool the filling completely before rolling.

Q5: Can I pan-fry instead of deep-frying?
Yes, use minimal oil and cook on medium heat. The rolls will be crisp but not as evenly golden.

✨ Final Thoughts

There’s something truly magical about these crispy mutton spring rolls. The way the golden shell crunches followed by the spicy, juicy mutton—it’s a snack that brings joy with every bite.

It’s street food made simple.
It’s Indo-Chinese love in a roll.

Once you try it, you’ll want to make it again and again. Whether it’s for a party platter or your evening chai companion, this recipe fits the mood.

And the best part? You can always switch things up, use what you have, or prep ahead. It’s as flexible as it is flavorful.

So roll up your sleeves, literally—and let the crunch fest begin!

📖 History of the Recipe

The spring roll isn’t originally Indian. It traveled from China, where it began as a light, rolled snack for the Spring Festival. Over time, it crossed borders and found new homes.

In India, street food culture gave it a new identity. Locals added mutton, masalas, chilies—and turned it into the Indo-Chinese favorite we now love.

Especially in cities like Kolkata, Delhi, and Mumbai, the crispy mutton spring roll became a star on roadside menus. It blends bold Indian flavors with Chinese techniques, giving it that “best of both worlds” charm.

From Chinese banquet tables to Indian food carts—it’s had quite a journey. And now it’s come to your kitchen.