Vegetable Spring Roll

Enjoy the vegetable spring roll in rainy season with your family and friends. 

Vegetable Spring Rolls


  • 1 tsp Oil
  • ½ cup Onions (sliced)
  • 1 tsp Ginger (chopped)
  • 1 tsp Garlic (chopped)
  • 200 gm Cabbage (shredded)
  • 100 gm Sliced carrots
  • ½ cup Capsicum (sliced)
  • ¼ cup French Beans (sliced)
  • ¼ cup Spring onion greens
  • ¼ cup Noodles (boiled)
  • 1 packet of Knorr Easy to Cook Chinese Manchurian
  • 3-4 Spring roll sheets
  • ¼ cup Corn flour Paste (1 tbsp corn flour + 1 tbsp water)
  • Oil (deep frying)
  • Schezwan sauce (Dipping sauce)


  1. Heat oil in a pan, add the sliced onions & garlic, saute until translucent.
  2. Now add the cabbage, carrots, capsicum, beans & spring onions & stir-fry for 2-3 mins
  3. Add the noodles & the knorr Manchurian mix, give it a quick stir, check the seasoning if required, remove & let the mixture cool down. 
  4. To make the spring rolls, take the spring roll sheet, lay it out on a flat surface, place the filling in the bottom part & start rolling while folding the sides inside, to form the shape of a cigar, grease with some cornflour paste to stick the edges together.
  5. Deep fry in hot oil until golden brown.
  6. Serve hot with schezwan sauce.

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