INSIDE CHELLZ KITCHEN
Mitchelle Phetlhe | Wednesday April 22, 2026 06:00
When my husband came home with spring roll wraps from Bahari, I felt a mix of excitement and curiosity. Bahari, known for offering both wraps and ready-made spring rolls and samoosas that can be quickly deep-fried or air-fried, made the idea feel accessible.
Still, this was my first time actually making spring rolls from scratch, and I was determined to make the most of it.
I’ve always loved spring rolls, the crisp exterior giving way to a warm, savoury filling that somehow tastes familiar no matter where you have it. The same goes for samoosas.
There’s a comforting consistency in their flavour profiles, even though the ingredients may vary slightly from kitchen to kitchen. That familiarity gave me confidence, especially knowing I had my trusted Hinds The Strong One spices on hand. If there’s one thing that never lets me down, it’s bold, well-balanced seasoning.
Rather than diving straight into complicated fillings, I chose to start simple with a veggie spring roll. Not because I don’t enjoy a challenge, but because there’s something wise about pacing yourself in the kitchen.
Starting simple allows you to understand the technique, the timing, and the small details that make all the difference. I went with a combination of cabbage, potato, and peas, affordable ingredients, which were satisfying when brought together.
As I began preparing the filling, I realised that cooking is as much about rhythm as it is about flavour. Chopping the cabbage finely, boiling and dicing the potatoes, and gently cooking the peas, it all required a bit of patience.
The real test, was folding the spring rolls. It’s one thing to have a delicious filling, but another to wrap it neatly and securely. Each roll needed care, attention, and just the right amount of filling to ensure it wouldn’t burst open during frying.
That process reminded me of something important, patience isn’t just useful in the kitchen; it’s essential. Taking your time to fold each spring roll properly, sealing the edges carefully, and handling them gently makes all the difference in the final result.
It’s easy to rush, especially when you’re hungry or short on time, but slowing down can actually make the experience more enjoyable. There’s something almost therapeutic about it.
Serving them was the best part. I made them for supper, gave the boys one each as a starter, and packed a few for their school lunches the next day. Their excitement said it all; they were absolutely over the moon.
There’s something deeply satisfying about seeing your efforts appreciated, especially when it’s something you’ve made from scratch. What I took away from this experience is that making spring rolls at home is not only doable, but incredibly rewarding.
It encourages you to slow down, to be present, and to enjoy the process as much as the outcome. And once you’ve mastered the basics, the possibilities for fillings are endless. You can experiment with meats, different vegetables or spices.
Of course, there will always be those days when time simply isn’t on your side. That’s where Bahari’s ready-made spring rolls and samoosas come in handy. Having that option doesn’t take away from the joy of cooking it simply gives you flexibility.
For those ready to try it themselves
INGREDIENTS 1 pack spring roll wraps (such as Bahari wraps) 2 cups finely shredded cabbage 2 potatoes, boiled and diced 1 cup green peas (fresh or frozen) 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon Hinds Curry ½ teaspoon salt ½ teaspoon Hinds black pepper 2 tablespoons cooking oil (for sautéing) Oil for deep frying (if frying) 2 tablespoons flour mixed with water (to seal wraps)
INSTRUCTIONS
Heat the cooking oil in a pan over medium heat.
Add the chopped onion and sauté until soft and translucent.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the cabbage, peas, and diced potatoes, mixing well.
Season with Hinds The Strong One spices
Cook the mixture for about 5–7 minutes, stirring occasionally, until everything is well combined and slightly softened.
Remove from heat and allow the filling to cool completely.
Lay a spring roll wrap flat on a clean surface.
Place a spoonful of filling near one corner of the wrap.
Fold the corner over the filling, then fold in the sides, and roll tightly.
Heat oil in a deep pan and fry the spring rolls until golden brown and crispy, about 3–4 minutes.
Alternatively, place them in an air fryer at 180°C for about 10–12 minutes, turning halfway through.