Vegetable Spring Roll

Vegetarian Spring Rolls is basically, an adapted version of the dim sum recipe from South East Asian cuisine.

Vegetable Spring Roll

Vegetable Spring Roll

Recipe by Ushakal GroupCourse: SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • For the dough

  • 1.5 cup Maida (200g)

  • 1 tbsp Oil

  • 1/2 tsp Salt

  • Water, as required

  • For the Stuffing

  • 1 tbsp Oil

  • 1 tsp Chopped Ginger

  • 1 tsp Chopped Garlic

  • ½ Onion

  • 4 Beans

  • 1 Bell pepper

  • 1 Carrot

  • 1/4 Cabbage

  • 1/2 tsp Soy sauce

  • 2 tsp Chili sauce

  • 1/4 tsp Pepper powder

  • Salt, as required


  • Into a mixing bowl add maida, salt oil and knead well by adding water. Make sure the dough is nice and soft. Cover it with a wet cloth and let it rest for 30 minutes.
  • In a pan heat oil and add ginger, garlic and saute it for a minute. Now add the onions, and the veggies – beans, carrot, capsicum, cabbage and cook for a couple of minutes. Finally add chili sauce, soy sauce, pepper and salt and turn off the heat. Do not cook the veggies for a long time.
  • Now after 30 minutes divide the dough into 9 equal portions and roll them into balls. Slightly roll the balls and apply some oil and dust with flour over all the rolled small sheets. Stalk 3 rotis at a time and start rolling as thin as you can. Similarly do with the other 6 rotis (total of 3 batches)
  • Heat a tawa over low heat and place the stalked rotis and heat if for 30 seconds on both the sides (until bubble appears).
  • Once it is slightly cooled remove the sheets one by one and if you wish you can cut it into square shapes.
  • divide the stuffing into 9 portions and keep it at the end and roll it. seal the edges with maida water mixture.
  • fry the spring rolls on low – medium heat until it turns golden on all the sides. that’s it our delicious crunchy spring rolls are ready to be enjoyed with ketchup or tamarind chutney.

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