Crispy, golden dosa wrapped around a bold, savory vegetable filling—these Dosa Spring Rolls are my take on a nostalgic favorite with an irresistible twist. Inspired by the Spring Dosa I grew up eating in Pune, this version channels all the fun of veggie spring rolls, minus the deep frying and fuss. Instead of stuffing wrappers and heating up a pot of oil, I roll the stir-fried Indian-Chinese-style vegetables into a hot, lacy dosa, then slice it into neat little rounds that look and crunch like spring rolls.
It’s lighter, easier, and every bit as satisfying—with a dosa base that soaks up flavor like a champ. Best of all, the rolls are naturally gluten-free and vegan, thanks to the lentil-rice crêpe and hearty vegetable filling.
Spring Dosa, Reinvented
There’s something about the Spring Dosa at Shiv Sagar on JM Road in Pune that has stayed with me since childhood. I can still picture the banana leaf-lined metal plate arriving at our table—dosa rolled tight, sliced into spring roll-like rounds, filled with a savory mix that felt exotic and exciting compared to the classic masala dosa. On my recent visit to Pune, I made sure to go back. Same no-frills setting, same steady buzz of diners tucking into dosas and pav bhaji—and yes, the Spring Dosa was still on the menu!.
However it had changed! The filling was now a simple salad—raw cabbage, onions, tomatoes, green peppers, and chilies. Still tasty, but not quite how I remembered it. That’s what inspired me to recreate it at home, with a fun twist I now call the Dosa Spring Roll.
It’s all about the filling
The heart of this recipe is the veggie filling. Instead of the raw salad, I went all in with a proper veggie spring roll filling. It’s a quick stir-fry of shredded green and purple cabbage, onions, bell peppers, and carrots in oil infused with garlic, ginger, and slices of green chili.
A dash of soy sauce, a sprinkle of salt, and a crack of black pepper wake up the vegetables without softening their bite. Five to seven minutes on medium-high heat is all it takes—just enough for the flavors to bloom while the veggies stay vibrant and crunchy.
Of course, you could use this filling in traditional spring roll wrappers and deep fry or bake them—but trust me, once you’ve tried it with dosa, you might never go back. The crisp, golden dosa makes an unexpectedly perfect wrapper that’s quicker, lighter, and just as satisfying.
For the dosa base, I use for store-bought Adai batter: its subtle spice and robust lentil flavor are far more exciting than plain dosa batter and pairs beautifully with the bold Indian-Chinese flavors of the filling. Once each dosa is cooked, I spread a thin ribbon of filling down the center, roll it tight, and slice it into two-inch pieces that mimic classic spring rolls.
Serving And Customizations
At Shiv Sagar, spring dosa arrives with coconut chutney and a ladle of sambar, but my version loves a swipe of Maggi Hot & Sweet Tomato Chili Sauce. Any sweet-and-spicy spring-roll dip works here—the tangy heat balances the savoury vegetables and the crisp dosa edge.
These rolls are wildly adaptable. Fold in finely minced chicken, crumbled paneer, or tofu for extra protein, or swap in whatever’s in your crisper—green beans, peas, riced cauliflower, even corn kernels all play nicely.
Why You’ll Love Them
If you crave the crunch of a street-style spring roll but dread the deep fryer, these Dosa Spring Rolls deliver everything you love—crisp edges, savory vegetables, irresistible spice—in a lighter, faster, naturally gluten-free wrapper.
They’re weeknight-simple yet dinner-party impressive, travel well in lunch boxes, and taste just as good at room temperature as they do hot off the griddle. One bite and you’ll understand why the original Shiv Sagar classic never left my memory—and why this reincarnation might just become a staple in yours, like its in mine.
Spring roll-style crispy dosa rolls filled with an Indian-Chinese veggie stir-fry. A lighter, gluten-free, and vegan twist on a classic.
Ingredients
UnitsScale
For the Filling:
2 tbsp neutral cooking oil (sunflower, avocado, or canola)
2 garlic cloves, finely chopped
1-inch piece ginger, finely chopped
1–2 green chilies, thinly sliced (adjust to taste)
Mixed Veggies (see Variations):
1/2 medium onion, thinly sliced
1/4 medium green cabbage, shredded
1/4 medium purple cabbage, shredded (or more green cabbage)
1/2cup shredded carrots
1/2 green bell pepper, thinly sliced along its length
Salt, to taste
1/2 tsp finely ground black pepper
1 tbsp soy sauce
1 medium green onion, thinly sliced, for finishing
4–5 sprigs of cilantro/coriander leaves, chopped, for finishing
For the Dosa Wrappers:
2cupsstore-bought dosa or adai batter of choice (see FAQs & Notes)
Neutral cooking oil or ghee, for greasing and cooking
For Serving:
Maggi Hot & Sweet Tomato Chili Sauce or any sweet chili sauce
Instructions
Make the filling: Heat oil in a wok or wide skillet over medium-high heat.
Add garlic, ginger, and green chili. Sauté for 30 seconds until aromatic.
Add onion, both cabbages, carrots, and bell pepper.
Stir-fry for a minute.
Season with salt, pepper, and soy sauce.
Toss well and continue sautéing for 3–4 more minutes, just until the veggies are tender-crisp (see FAQs & Notes for helpful tips)
Take the pan off the heat.
Finish off with half the amount of sliced green onions and chopped cilantro/coriander leaves, reserving some for final plating.
Set aside.
Cook the dosas: Pre-heat a nonstick or cast iron flat pan over medium heat for about 5 minutes.
Lightly grease it.
Using a ladle, pour about ½ cup of batter in the center of the pan.
Using the back side of the ladle, spread the batter onto the pan using a concentric circular motion into a 6–8 inch round and canvas paper thin crepe (see FAQs & Notes for helpful tips).
Drizzle a few drops of oil over it and around the edges.
Cook for about 2-3 minutes, until golden and crisp at the bottom.
Flip and cook for another minute on the other side.
Assemble and roll: Transfer the cooked dosa onto a work surface or a cutting board.
Spoon a thin line of the prepared veggie filling along the center.
Roll the dosa tightly over the filling into a log.
Let it rest seam-side down for 1 minute to seal.
Slice and serve:
Slice into 2-inch pieces.
Garnish with sliced green onions and chopped cilantro/coriander leaves.
Serve warm or at room temperature with chili sauce.
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Recipe FAQ’s and Notes
Pro Tip for a crunchy filling
Don’t overcook the veggies. The filling comes together in just 5–7 minutes; cook on medium-high heat to retain crunch and color.
What is Adai?
Adai is a South Indian savory crepe made from a coarsely ground batter of lentils (like toor dal, chana dal, urad dal, and moong dal) and rice. Unlike traditional dosa, which uses fermented rice and urad dal batter, adai batter is often spiced and doesn’t always require fermentation. It has a heartier texture and a more robust, earthy flavor thanks to the mix of dals and the optional addition of cumin, curry leaves, ginger, dried red chilies, or black pepper.
Why I use Adai in this recipe?
It’s naturally more flavorful than plain dosa batter, often spiced with chilies and herbs, and adds both depth and a protein boost to these spring rolls.
Where to find batter?
Dosa or adai batter is typically sold fresh in tubs at Indian grocery stores in the refrigerated section.
Size of the dosas
Keep dosas small and manageable. Aim for 6–8 inch rounds so they’re easier to roll and slice into spring roll-style pieces without tearing.
Recipe Variations
Customize the filling. Add crumbled paneer, tofu, or finely minced chicken or protein of choice to boost the protein.
You can also mix in green beans, corn, riced cauliflower, green peas, or baby corn.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
One reply on “Dosa Spring Rolls”
Great idea! Instead of potato masala, I used your veggie filling in our dosa. Didn’t cut it into spring rolls but my family loved it.