Veg Spring Roll Recipe

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2
Course: Snacks
Cuisine: Indo Chinese

1 tbsp sesame oil
1 inch ginger, finely chopped
1 tbsp garlic, finely chopped
½ cup carrot, shredded
½ cup cabbage, shredded
1 Medium onion, sliced
½ cup capsicum, julienne
1 green chilli, finely chopped
½ tsp Dark soy sauce
½ tsp sugar
Salt to taste
½ tsp White pepper powder
2-3 tbsp Spring onion, chopped
½ tsp Corn starch
Spring roll sheets

For Binding Flour and Water Slurry
2 tbsp refined flour (maida)
1 tbsp water


● Heat oil in a pan or kadhai on a medium flame, add ginger and garlic and sauté until
raw smell goes off.
● Then add the chopped vegetables and saute lightly.
● After that add dark soy sauce, sugar, salt and white pepper powder. Saute until the
vegetables are half done.
● Add Spring onion and corn starch and cook for a few more seconds. Remove from
heat and keep aside.
● Defrost the spring roll sheets and keep them in damp cloth.
● Place a spoonful of filling in the centre, fold the sides and roll it seal the end using a
slurry of flour and water.
● Make all the rolls in the same manner, heat oil in a fry in pan.
● Deep fry the spring rolls on medium high heat until golden brown.
● Place the fried spring rolls on an absorbent paper to soak the excess oil.
● Serve the spring rolls hot along with chilli sauce and soy sauce.

(Recipe By chef Ranveer Brar)

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