Vegetable Spring Rolls By deepajhaveri


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Vegetable Spring rolls recipe with a mix of vegetables cooked in a typical Chinese sweet and sour sauce and filled in the rolls. Find crispy vegetable spring roll recipe and many more snack recipe, starter recipe at

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Vegetable Spring Rolls By deepajhaveri recipe - How to make Vegetable Spring Rolls By deepajhaveri

Preparation Time:    Cooking Time:    Total Time:    
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For the pancake
2/3 cup milk
1/2 cup cornflour
1/2 cup plain flour (maida)
2/3 cup (100 ml) water
a pinch of salt
2 tsp oil

For the stuffing
2 vegetarian seasoning cubes
50 gms shredded capsicum , into thin long strips
50 gms carrot jullienes (thin long strips)
50 gms shredded cabbage (thin long strips)
1/2 tsp pepper
2 tbsp chopped spring onions
2 tbsp oil

For the pancake

    For the pancake
  1. Mix all the ingredients for the pancake into a batter.
  2. heat a non stick pan. pour a ladleful of batter on it and tilt
  3. the pan so that the batter spreads thin and evenly.
  4. Remove when the sides begin to curl-up. do not cook the
  5. other side.
  6. Make the remaining pancakes in the same way saving 1- 2
  7. tbsp. of the batter for sealing later. keep the pancakes in
  8. a napkin one on top of the other.

For the stuffing

    For the stuffing
  1. cut the vegetables into long thin strips.
  2. heat the oil in a frying pan. add the vegetables, crumbled
  3. maggi vegetarian extra taste & pepper. stir fry for 1-2
  4. minutes or till tender yet crisp.


  1. take the pancake and place little filling on the cooked side,
  2. at one end.
  3. Fold the left side and then the right side. holding the sides,
  4. roll upwards. seal the edges with the saved batter.
  5. heat some oil in a pan and deep fry the spring rolls till
  6. golden brown.
  7. Drain on a paper napkin and cut diagonally into 1" pieces.
  8. Serve spring rolls hot with schezuan sauce.

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This recipe was contributed by deepajhaveri on 29 May 2002

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