Spring Roll (Veg)


For Sheet/ wrapper

1 cup maida

1/2 cup cornflour

water for making sheet

oil for frying

For stuffing

  • 2 tsp oil

  • 2 garlic cloves, finely chopped

  • 1 inch ginger, finely chopped

  • 1 carrot, thinly shredded

  • 4 spring onions, finely chopped

  • 1 cup cabbage, thinly shredded

  • 1 tsp sugar

  • 1-2 tsp chilli sauce

  • 1 tsp soy sauce / soya sauce

  • 2 tsp vinegar

  • 1 tsp black pepper, crushed

  • salt to taste


Take a nonstick pan/Non stick Kadhai. heat on medium flame.

Mix Maida and cornflour with water, make a paste not much thick or not thin.

spread mixer of maida very thin size and keep aside.

firstly, in a large kadai add oil along with finely chopped ginger and garlic.

  • also add finely chopped spring onions.

  • saute them for a minute or till the raw smell disappears.

  • furthermore, add shredded carrot and cabbage. saute them.

  • also add sugar, chilli sauce, soy sauce, vinegar, black pepper and salt.

  • mix everything well.

  • meanwhile, take spring roll sheet and place spoonful of prepared stuffing.

  • pull and fold over the corner tightly till it reaches half the sheet.

  • furthermore, fold over sides like a envelope leaving no air pockets.

  • create crease and roll further.

  • at last, apply maida paste around the corners and seal the edges.

  • furthermore, deep fry the spring roll or bake them at 320 degrees F.

  • deep fry till they turn golden brown stirring occasionally.

  • once they turn golden brown, drain them over absorbent paper.

  • finally, serve crispy veg spring rolls hot with sweet chilli sauce or tomato sauce.

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