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Vegetable Spring Rolls

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A common and a delicious dish from the streets of China.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 21-25 minutes

Cooking time : 26-30 minutes

Servings : 4

Vegetable Spring Rolls

Main Ingredients

Spring roll wrappers, Onion





Level Of Cooking



  • Spring roll wrappers
  • Onion thinly sliced
    1 medium
  • Spring onions thinly sliced
  • Carrots cut into thin strips
    2 medium
  • Green capsicum cut into thin strips
    1 medium
  • Cabbage finely shredded
    1/2 small
  • Oil
    2 tablespo
  • Salt
    to taste
  • White pepper powder
    1/4 teaspoon
  • Soy sauce
    1 tablespoon
  • Bean sprouts
    3/4 cup
  • Spring onion greens chopped
    2 stalks
  • Cornflour/ corn starch
    1 tablespoon


Step 1

To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.

Step 2

Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.

Step 3

Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.

Step 4

Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.

Step 5

Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.

Step 6

Drain on absorbent paper. Cut into smaller pieces and serve.

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