Spring roll


Spring roll:


For filling:

  1. Spring onions : 2(thinly sliced)
  2. Onion : ½ cup
  3. Carrots : 2(cut into thin strips)
  4. Green capsicum :1/4 cup (cut into thin strips)
  5. Cabbage : 2 cup(finely shredded)
  6. Egg :2(beaten)
  7. Oil : 2 tbsp
  8. Salt to taste
  9. White pepper powder : 1/2 tsp
  10. Soy sauce : 1tbsp
  11. green chilies :5(thinly sliced)
  12. maggi shad e magic or maggi masala :1 packet
  13. boiled noodles:1cup

For wrappers:

  1. All purpose flour: 2 cup
  2. Rice flour: 1 cup
  3. Egg :2
  4. Salt:2tsp
  5. Water as needed to make a smooth batter(not so thin or not so thick)


Preparing filling:

Heat a pan over a high heat. Add the oil and onion. Stir well for 2 min.
Add spring onions, carrots, capsicum, cabbage and salt and toss. Cook till the vegetables soften. Add noodles and beaten egg and Stir well for 1 minute. Add pepper and soya sauce and stir fry for 2 to 3 minutes, or until cooked through. Add maggi masala and mix well.
Turn off the heat and cool completely.

Preparing wrapper:

Combine the plain flour, rice flour, egg, water and salt in a bowl and whisk well until well combined and there are no lumps. The batter will be runny.


Heat and grease a nonstick pan with oil. Once the pan is hot, with heat on medium, pour ½ cup of the batter into the pan and spread the batter into the pan around quickly to make a thin circle.


Cook until the wrapper is dry and starts to shrink from the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used.



Make a paste of ¼ cup flour with 3 tbsp water. This batter will be thick.


Spoon three tablespoons of the filling into the centre of the wrapper.


Brush each corner of the wrapper with the flour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.


Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.


Coated with beaten egg and then bread crumbs.
Fry them or before frying it can be kept frozen for about two months.

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