Spring Rolls, Veg Spring Rolls

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 371 cookbooks   This recipe has been viewed 59432 times

These tasty spring rolls are packed with lots of vegetables. They contain a lot of ingredients and are a little tedious to make but are worth the effort.

Drain the filling thoroughly to ensure a dry, cohesive mixture and to seal the rolls securely so they won't break open during frying.

Serve with a flavorful dipping sauces like and .

Add your private note

Spring Rolls, Veg Spring Rolls recipe - How to make Spring Rolls, Veg Spring Rolls

Preparation Time:    Cooking Time:     Makes 12 servings
Show me for servings


For The Stuffing
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables (french beans , I248 , carrots)
3/4 cup bean sprouts
3/4 tsp m.s.g powder (optional)
1/2 cup boiled noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
1 tbsp oil
salt to taste

For The Pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch of salt

Other Ingredients
3 tbsp plain flour (maida) mixed with 1/4 cup of water
oil for deep-frying
For the stuffing

  1. Heat the oil in a wok or frying pan over a high flame. Add the spring onion whites, vegetables, bean sprouts and ajinomoto and stir fry over a high flame for 3 to 4 minutes.
  2. Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.

For the pancakes

  1. Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.
  2. Grease a 125 mm. (5") diameter non-stick pan with the butter.
  3. Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.
  4. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface.
  5. Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

How to proceed

  1. Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.
  2. Apply a little cornflour paste along the edges.
  3. Fold the top and press firmly to seal, the mixture. Fold the left and the right sides of the pancake in order to get a rectangle.
  4. Roll the pancake tightly, sealing the ends securely with flour paste.
  5. Repeat with the remaining ingredients to make the remaining spring rolls.
  6. Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
  7. Cut each roll at an angle into two and serve hot.

RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Dals and More Dishes with Masoor

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Spring Rolls
 on 25 May 12 06:05 AM

I will say recipe is just perfect. As it took me sometime to expertise in it and initially I used to think that there could be problem in recipe. But recipe is just fine its the method which calls for patience and practice.
Spring Rolls
 on 03 Jan 11 01:03 PM

crunchy and stupendously yummy!! LOved it. Goes tooo well with schezuan sauce.