Vegetable Spring Rolls

They are crisp, spicy, burst with flavour and absolutely addictive! When served hot they are an absolute winner…and yet they don’t make you sweat in kitchen. They are my goto snack whenever I have some extra minutes at my disposal but am craving something decadent. So take out your knives n pans and get down to frying these rolls of wholesome yumeliousness!!

The following recipe makes 8 spring rolls
For the crepes
All purpose flour. 2/3 cup
Cornflour. 1/3 cup
Salt 1 tsp
Water. 400 ml

For the stuffing
1/4 cup each of finely sliced carrot, onion, capsicum, red peppers, yellow peppers, french beans and cabbage.
Soya sauce. 1/2 tsp
Chilly sauce. 1/2 tsp
Salt. To taste
Black pepper powder. 1/2 tsp
Ajinomoto a pinch
Oil. 1 1/2 tbsp

Oil for frying.

How to make
The crepes
Mix together all the dry ingredients, and gradually add in all the water to make a very thin batter, whisking continuously as you add in the water.
Heat a non stick pan with a fairly large flat base and pour in the crepe mix and swirl around the batter on the base of the pan so that you coat the base with a thin sheet of the mix.( the quantity of the mix required depends on the size of your pan, my pan is approximately 8 inch, and I use almost 1 ladle of the mix).
Once the crepe leaves the sides of the pan( it should take 30-50 seconds), carefully lift the crepe using a spatula or your hands and turn the crepe, cook on medium heat for 30 seconds. Make 8 crepes and keep aside the remaining mix to use later to seal the rolls.

The stuffing
Heat oil in a non stick pan and add all the vegetables, sauté on high for 4-5 minutes and add the rest of the ingredients and toss well. Set aside to cool.

To assemble.
Follow the following pictures to see how to roll your spring rolls.

Lay the crepe on a flat surface and brush the sides with the flour mix.


Spread the stuffing along the centre of the crepe, leaving 1/2 inch of the sides.


Fold in the top and bottom and brush with some flour mix.


Fold one corner in and pull tight towards the stuffing.


Securing the stuffing inside, roll over the crepe and form a compact roll.

(At this stage the rolls can be transferred into a zip pouch and be kept in the freezer for up to 3 weeks. When you wish to make them just follow the following steps, no thawing required!)

Finish all the rolls and keep aside covered for 5 minutes. Heat oil in a wok, and fry the rolls on medium to high flame till golden brown, and then drain out the oil on some kitchen towels.

To serve cut each roll diagonally into 4 pieces and serve with tomato sauce.


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