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Spring roll


Recipe by Mariya chauhan of Modasa, IN


Ingredients vegetarian 4 servings

    Cover :
    • 250 gms. All purpose flour (Maida)
    • 1 Egg
    • Little Salt
    • Water to make batter
    Filling :
    • 2- 3 Carrots Grated)
    • 1 cup leeks shredded and well washed (white section only)(optional)
    • 1/2 tsp Ginger Minced)
    • 1/2 tsp Garlic Minced)
    • 100 g Cabbage Shredded)
    • 50 g Mushrooms Chopped)
    • 75 g Sprouted Beans
    • 3 Green Chilies Chopped)
    • Salt to taste
    • 2 tbsp Soya Sauce
    • 1/2 tbsp White Pepper Powder


    1. Take  the flour and add salt, egg and water and make a smooth batter.
    2. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
    3. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
    4. To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
    5. Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
    6. Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
    7. To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
    8. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
    9. Deep fry in hot oil until golden.
    10. Serve the vegetarian spring roll hot.



    Wow! The above recipe, with it's unique combination of ingredients, sounds nonetheless authentic, and ofcourse, the look of the rolls, in the picture posted alongwith, is quite an appetizing, too. Can't wait to try my hand in preparing the dish. Kudos to the creator of this recipe.