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Photo of Vegetable Spring Rolls by Zareena Siraj at BetterButter

Vegetable Spring Rolls

Zareena Siraj
10 minutes
Prep Time
30 minutes
Cook Time
6 People
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ABOUT Vegetable Spring Rolls RECIPE

These spring rolls can also be made with non-veg items. I eat this whenever I go to a chinese restaurant, but nothing tastes better than what we make at home. This is a perfect starter to serve for your parties.

Recipe Tags

  • Medium
  • Kitty Parties
  • Appetizers

Ingredients Serving: 6

  1. For the stuffing:
  2. Cabbage- 1 cup
  3. Cauliflower- 1 cup
  4. Beans- 6-7 nos
  5. Soy sauce- 1 tbsp
  6. pepper powder- 1 tsp
  7. Carrots- 2 nos
  8. Oil- 1 tbsp
  9. salt as required
  10. For the batter:
  11. maida / Wheat flour- 1 cup
  12. Water- as required for batter
  13. Salt- a pinch
  14. Oil- for deep frying
  15. For sealing:
  16. Cornflour- 1 tbsp
  17. Water- 1 tbsp
  18. coriander leaves to garnish


  1. To prepare the rolls, mix the maida/ wheat flour, salt and required amount of water well till it forms a pouring consistency.
  2. Heat a griddle and pour a spoonful of batter and make pancakes out of it. Repeat this process till the batter gets over. Keep the pancakes aside.
  3. To prepare the filling, grate all the vegetables in a hand blender.
  4. Heat oil in a pan and add the grated vegetables and salt. Mix well till the raw smell disappears.
  5. In this add the pepper powder and soya sauce and mix well till everything is well blended. Keep this aside and let it cool.
  6. To assemble, take a pancake and keep a spoonful of stuffing inside the pancakes and fold in the edges and roll tightly and seal with cornflour paste. Complete the process with remaining pancakes and filling.
  7. Heat oil for deep frying and gently slide the rolls in the oil. Deep fry them till it is golden and crisp.
  8. Drain and serve hot along with tomato sauce.

Reviews (5)  

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Sakeena Fatima
Sakeena Fatima   Jun-04-2019

Rachna Arora
Rachna Arora   Jul-16-2018

Very nice recipe

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