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Spring Roll

vanamala Hebbar
20 minutes
Prep Time
10 minutes
Cook Time
10 People
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A healthy spring rolls recipe filled with colorful veggies. I have adapted this recipe from the celebrity chef Ree Drummond.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • Chinese
  • Appetizers
  • Healthy

Ingredients Serving: 10

  1. paneer or Tofu ( I have used paneer) roasted and chopped - 1/2 cup
  2. Roasted Peppers, chopped lengthwise - 1 cup
  3. carrot julienne - 1 cup
  4. Spring onions / Green onions - 1/2 cup
  5. Shredded cabbage - 1/4 cup
  6. Sesame oil - 2 tbsp
  7. Sriracha (chilli sauce) - 1 tbsp
  8. vinegar - 1 tsp
  9. Soy sauce - 1 tsp
  10. Sprinkle salt - 1/4 tsp
  11. Lettuce, chopped into pieces - 1 cup
  12. Noodles boiled - 1 cup
  13. rice paper wrappers - 1 packet


  1. Boil the noodles, drain and keep aside. Take a grill pan, roast the paneer and chop them lengthwise.
  2. Rub these peppers with oil and roast the bell peppers/ capsicum on a gas stove. Once they are roasted on all the sides, place them into a paper bag and cover it tight wait for 10 mins, then scrape the outer roasted part and chop them in julienne style.
  3. Place these veggies in a bowl, add in the peppers and paneer, Drizzle in the soy sauce, sesame oil, chilli sauce, vinegar and sprinkle salt.
  4. Cook the rice paper wrappers by placing them one by one into the warm water for 20 seconds and remove. Spread them on a damp cloth.
  5. To assemble, place a small amount of noodles strings, then lettuce, then put in the veggies and fold the sides of the wrappers gently and roll it into a tight roll. Repeat this process with the rest of the wrappers.
  6. Serve with hot chilli sauce or any dipping sauce.

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Manparmeet Kaur
Manparmeet Kaur   Mar-19-2016

Sukhmani Bedi
Sukhmani Bedi   Mar-15-2016

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