Veg Spring Rolls
Veg Spring Rolls

Manvvi Bhatia



Prep Time

0 : 20

Cooking Time

0 : 15



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.06 g
Sat Fat 0.779 g
Salt 241.0 mg
Sugars 1.71 g
  • Other Items
  1. 12 Nos Spring Roll Sheets (storebought)
  2. 2 cups Mixed Vegetables (julienned carrot, shredded cabbage, sliced babycorn)
  3. 1No Green Bellpepper (sliced thinly lengthwise)
  4. Soya Sauce (per need)
  5. White Pepper Powder
  6. 1tbsp Cornflour
  7. Salt
  8. Oil For Frying
  1. Heat pan, add the veggies, soya sauce and saute for few minutes, dont over cook. Keep the veggies crunchy, finally add the salt, pepper powder,stir again and keep aside.
  2. Allow the mixture to cool completely. Bring the spring roll sheets to the room temperature.
  3. Make a thin paste with cornflour and water. At one corner of the sheet,keep enough sauteed veggies,tightly roll it and apply the cornflour paste. to the other corner of the sheet and seal it.
  4. Repeat the same process with the remaining sheet. Heat the oil, fry it until the rolls turns golden brown, drain the oil with paper towel..
  5. Serve hot.