Vegetable Spring Rolls

Vegetable Spring Rolls - Plattershare - Recipes, food stories and food lovers

About Vegetable Spring Rolls

#PSMOTHERSDAYSPECIAL My mum is a legend, once we had gone to a restaurant and tasted their signature veg spring rolls and she had just replicated the same at home, the next day. So this remains my favourite recipe made by her. Learnt it from her and want to dedicate this to her.
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Recipe Time & More

Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Served AsSnacks
Servings - 6


  • 1 , Stuffing chopped - or onion for the onion
  • 1 / Carrot chopped - cup
  • 1 / Beans chopped - cup
  • 1 / Spring Onions chopped - th cup
  • 1 / Bell Peppers chopped - th cup
  • 1 tbsp Garlic chopped
  • 1/2 tbsp Ginger chopped
  • 1 tbsp Green Chillies chopped
  • 1/2 tsp Pepper Powder
  • 1 / Ajinamoto optional - th tsp ajinamoto
  • 1-2 tsp Salt or as per taste
  • Refined Oil
  • 2 Outer Covering or eggs for eggs
  • 1 cup Refined flour
  • 1-2 tsp Salt or as per taste
  • Water
  • Bread Crumbs
  • Egg Whites
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  • Heat a pan with little oil, once heated add chopped garlic, ginger and green chillies.
  • Once they smell, add the chopped onion and saute till translucent.
  • Then add the carrots and beans along with some salt. Cook till almost done.
  • Then add the chopped bell peppers, spring onions. Add pepper powder and ajinamoto and cook till the mixture is dry.
  • To make the outer covering, whisk the Eggs, with little salt. Mix in the Maida and required amount of water to make a batter like dosa.
  • Now heat a non stick pan, put a ladle of the Maida batter like a dosa. Once it is cooked, remove it from heat onto the work table.
  • Put a spoon of the vegetable mixture and fold it as shown in the picture.
  • Whisk the egg whites, dip the spring roll in them and coat with bread crumbs. Deep fry these in hot oil. Serve.
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Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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