Spring roll is one of the mostly ordered item for starters in restaurants. It is an easy to make starter in no time if you have the spring roll sheets. Perfect for parties and get together as it holds the crispiness for hours. I have referred here for the recipe.

Spring roll is basically a maida sheet filled with cooked veggies rolled and deep fried. Another one is Rice paper Spring Rolls, Rice paper sheets dipped in boiling hot water and filled with veggies and served as such with out frying them in a healthy manner.We love the spring roll prepared with maida pastry which is deep fried. So easy and crispy and tasty. Perfect snack for this winter with a cup of hot tea or coffee.

Veg Spring Roll

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Chinese
Makes: 6 nos

Spring Roll wrappers, large- 6
Onion-1 medium
Spring Onion, thinly sliced-2(White and green part)
Carrots, cut in to thin strips-2 small
Capsicum, cut in to thin strips- 1 medium
Cabbage, Finely shredded- 1/2 small
Oil-1 tablespoon
Salt- to taste
Sugar- 1/2 teaspoon
Soya sauce- 1 tablespoon
Pepper powder- 1/4 - 1/2 teaspoon
Corn Flour- 1 tablespoon
Chinese Starters

  • To make the stuffing, heat a tablespoon of oil in a pan. Add onion, spring onion white part, carrots, capsicum and cabbage with salt and sugar.
  • Mix well and cook on medium flame till the veggies are half cooked.
  • Now add the green part of spring onion.(You could add 1/2 cup of sprouts or boiled noodles too at this stage)
  • Add the soya sauce and pepper powder and mix well.
  • When the vegetables and cooked well take the pan off from heat and allow to cool.
  • Make a paste of cornflour with 2 tablespoons of water to glue the edges of spring roll.
  • In a flat surface keep a spring roll sheet and take about 2 tablespoons of stuffing at one end and roll them tightly and fold the edges and roll them again and seal the open end.
  • Heat oil in a deep frying pan and carefully slide the stuffed spring rolls into the hot oil and fry them till golden colour and crisp.
  • Drain the spring roll from oil and keep on top of kitchen towl to absorb excess oil.
  • Give a slanting cut at the middle of the spring roll and serve with ketchup.