spring roll

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spring roll


Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 5
  • 2 tbsp sesame oil

  • 2 cups shredded cabbage

  • 2 nos small carrots shredded

  • 1/3 cups thinly sliced green bell pepper

  • 1/3 cups spring onions whites

  • 1/2 tsp crushed black pepper

  • 1 tbsp soy sauce

  • 1 cups cooked noodles

  • 3 tbsp bean sprouts

  • 2-3 tbsp chopped spring onion greens

  • 1 tsp salt to taste

  • 6-7 tbsp oil for deep frying

  • 6 tbsp all purpose flour(maida) or corn starch

  • 4-5 tbsp water or add as required to make a thick paste

  • 24-30 nos spring roll wrappers


  • chop the veggies in thin long strips.
  • you can use your choice of veggies
  • now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add 1/3 cup spring onion whites.
  • stir and then add all the veggies.
  • increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
  • then add 1/2 tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
  • add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
  • stir everything very well
  • then add the cooked noodles
  • season with salt. add less salt as soy sauce already has salt.
  • stir again very well. the filling has to be dry.
  • switch off the flame and add the spring onion greens.
  • stir and keep the filling aside. let it cool down.
  • in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour.stir very well to make a thick paste without any lumps
  • now take the spring roll wrapper. if you are using the wrapper recipe which i have posted, then keep the cooked side facing you. make sure that the wrappers are at room temperature before using them.
  • now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side
  • gently but tightly roll till the end.
  • seal the end part to the roll and place the roll with the sealed side downwards.
  • now spread some of the paste on the sides.bring one side touching the roll and press gently.
  • do the same with the other side. again spread the batter on both the closed edges.
  • heat oil at the deep frying temperature
  • you can fry 2 to 3 veg spring rolls at a time
  • once they become light golden, turn them over and fry the other side
  • drain fried veg spring roll on kitchen paper towels to remove excess oil.
  • serve vegetable spring roll hot with red chili sauce or tomato ketchup and chatny