Vegetable Spring Rolls

Vegetable Spring Rolls

Rating: 31


  • Flour 1 cup
  • Milk 2 cups
  • Soda-bi-carbonate A pinch
  • Oil 2 tsps.
  • Oil for shallow frying
  • Salt ½ tsp.
  • French beans 50 gms.
  • Carrots 50 gms.
  • Cabbage 100 gms.
  • Bean sprouts 100 gms.
  • Onions(finely chopped) 2 nos.
  • Capsicum(thinely sliced) 2 nos.
  • Soya sauce 1 tsp.
  • White pepper ½ tsp.
  • Sugar ½ tsp.
  • Ajinomoto ½ tsp.
  • Oil 3 tbsps.
  • Salt and pepper to taste


  • For making the Pancakes:
  • 1.Sift salt and flour. Add milk gradually, beating well to make a smooth thin batter for the pancakes.
  • 2.Add soda-bi-carbonate and mix well.
  • 3.Heat a non stick pan. Pour a little batter on it and tilt the pan so that batter spreads evenly.
  • 4.Remove when the under side is cooked. Do not cook the other side.
  • 5.Make the remaining pancake in the same way and keep it in a napkin one on top of the other.
  • To Prepare The Filling:
  • 1.Cut the vegetables(except beansprouts) into thin long stripes.
  • 2.Heat the oil in a kadhai. Add onions, sprouts and vegetables and stir fry for 5 minutes.
  • 3.Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.
  • 4.Add soya sauce and mix well.
  • Assembling:
  • 1.Take the pancake and place little filling on the cooked side, at one end which is nearest to you.
  • 2.Fold the left side and then the right side. Holding the sides, roll upwards. Seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.
  • 3.Heat some oil in a pan and shallow fry the rolls on all sides till golden brown.
  • 4.Drain on a paper napkin and cut diagonally into 1 inches pieces.
  • 5.Serve hot with chili-garlic sauce.