Ingredient Name Quantity Unit
Carrot cut into strips 1/2 cup
Beans cut into strips 1/2 cup
Cabbage finely shredded 1/2 cup
Mushrooms sliced 1 cup
Spring onion with leaves chopped 3
Celery chopped 1/4 cup
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Green chilli chopped 1 tbsp
Pepper powder 1/2 tsp
Ajinomoto 1/4 tsp
Soya sauce 1 tbsp
Oil 4 tbsp
Salt To taste
Oil For frying

For The Batter

Ingredient Name Quantity Unit
Maida 1 cup
Corn flour 1 cup
Eggs 2
Water 2.5 cups
Salt To taste

Method For Preparing Vegetable Spring Roll

  • 1.
  • Mix egg, corn flour, maida and salt in a bowl.

  • 2.
  • Pour 1 cup of water to make a batter. Beat it again, add the remaining 1.5 cup water.

  • 3.
  • Beat well to get a smooth batter of pouring consistency. Keep aside.

  • 4.
  • Heat oil in a pan, stir-fry ginger, garlic. Add carrot, beans, mushrooms and stir fry for 2 minutes.

  • 5.
  • Also add spring onion, cabbage, celery, green chillies and stir-fry for 2 minutes. Add pepper powder, salt, soya sauce and stir-fry for another 2 minutes. Keep aside to cool.

  • 6.
  • Heat a non-stick pan. Keeping the pan on medium heat, pour a serving spoon full of batter and roll the pan to get a thin pancake.

  • 7.
  • Cover it with a lid. Remove the pancake when cooked.

  • 8.
  • Do not turn. Keep 2 tbsp filling on a pancake.

  • 9.
  • Fold the edge over and roll half way. Fold both sides towards the centre.

  • 10.
  • Brush maida paste along the edges and roll further and then seal. Keep aside.

  • 11.
  • Heat oil in a frying pan and deep -fry the roll to golden brown and crispy. Cut it into 3-4 pieces and serve hot with garlic dip or ketchep.