Vegetable Spring Rolls


This deep fried starter is very popular in South East Asia and parts around it. Made with ready to use spring roll wrappers this recipe is really a quick starter to prepare and delicious to eat. The filling is made with a mix of veggies stir fried with oriental sauces. Crispy on the outside and juicy inside these are a favourite recipe for kids’ parties or for that matter any party! You can even turn this vegetarian recipe into a non-vegetarian starter by adding your choice of meat in the filling. Make sure you have it while it’s still hot so you can enjoy the gorgeous crunch of the coating. I like dunking the rolls in some sweet red chilli sauce. So here is the recipe:

Yogurt and Camembert Dip


  • Spring roll wrappers 10
  • Spring onions thinly sliced 2
  • Onion thinly sliced 1 medium
  • Carrots cut into thin strips 2 medium
  • Green capsicum cut into thin strips 1 medium
  • Cabbage finely shredded 1/2 small
  • Oil 2 tablespo
  • Salt to taste
  • White pepper powder 1/4 teaspoon
  • Soy sauce 1 tablespoon
  • Bean sprouts 3/4 cup
  • Spring onion greens chopped 2 stalks
  • Cornflour/ corn starch 1 tablespoon


  1. To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
  2. Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.
  3. Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
  4. Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.
  5. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.
  6. Drain on absorbent paper. Cut into smaller pieces and serve.

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