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Indian Potato Spring Rolls

My husband hates cabbage, but always thinks egg rolls look delicious.  Then he tried Indian Potato Spring Rolls.  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

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 24 servings


Indian Potato Spring Rolls

  • 3 lbs & 12 oz yellow potatoes 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
  • 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


Indian Potato Spring Rolls

  • In large pot, cover potatoes with water.
  • Bring to a boil, reduce heat and simmer 10 min or until just barley tender.
  • In large saute pan, heat oil over medium heat.
  • Add cumin seed, mustard seed and asafetida.
  • When mustard seeds start to pop, add potatoes, stir until coated with oil and spices.
  • Add garlic, coriander, paprika, salt, tumeric and cayenne.
  • Cook, stirring occasionally, about 10 minutes, mashing potatoes with spoon or spatula until chunky.
  • Stir in cilantro.
  • Place about 3 tablespoon potato mix in center of 1 egg roll wrapper.
  • Flatten slightly and top with 1 baton of paneer.
  • Fold up bottom edge of wrapper to enclose potato mixture and paneer.
  • Brush top of wrapper with egg, fold in sides and roll up tightly to form spring roll.
  • 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.
Nutrition Facts
Indian Potato Spring Rolls
Amount Per Serving (1 g)
Calories 165
% Daily Value*
Cholesterol 27.8mg9%
Carbohydrates 21.2g7%
Fiber 1.2g5%
Sugar 0.4g0%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Oh, that's easy. It's gross. ;O)

    • Reply
  • The rolls and the chutney both sound delicious! However, I don't know how anyone cannot like cabbage. 😉

    • Reply

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