Spring roll with veggies

Name: Spring roll with veggies
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: To make the filling:; 2 tablespoons sesame seed oil; 1 tablespoon Mustard seeds; 1 tablespoon Cumin seeds; 1 tablespoon Fenugreek seeds; 1/4 tsp asafetida powder; 1/2 cupCurry leaves; 1 Green chilies, chopped; 1 inchPeeled ginger, chopped; 1/2 cup Onion, thinly sliced; 1/2 cup green onion, chopped; 1 cupGreen peas + carrots, frozen; 4 cupsThinly sliced cabbage; 1/4 cupCoriander; as needed Salt; To wrap:; 1/2 cup All-purpose Enriched Wheat Flour; 1/4 cup Cornstarch; 1 tablespoonKashmiri chili powder, for seasoning; Salt is needed; as neede Oil for frying

Lakshmi Sridharan Ph D @cook_19872338

USA

Winter is still alive and well in California. We love crunchy spicy cripy tsstyhealthy vegetable roll (spring roll). Filling healthy veggies- cabbage, green peas, carrots, green onions, onions, garlic. Made my own wrap. I wrapped the stir fried veggies to make the spring roll and deep fried to make 8 delicious crispy vegetable rolls (spring rolls) #CAS

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

Prep time 10 cook time 30 mins

4 servings

To make the filling:
2 tablespoonssesame seed oil
1 tablespoonMustard seeds
1 tablespoonCumin seeds
1 tablespoonFenugreek seeds
1/4 tspasafetida powder
1/2cupCurry leaves
1Green chilies, chopped
1inchPeeled ginger, chopped
1/2 cupOnion, thinly sliced
1/2 cupgreen onion, chopped
1cupGreen peas + carrots, frozen
4cupsThinly sliced cabbage
1/4cupCoriander
as neededSalt
To wrap:
1/2 cupAll-purpose Enriched Wheat Flour
1/4 cupCornstarch
1tablespoonKashmiri chili powder, for seasoning
Salt is needed
as neede Oil for frying
Side dish vegetable roll

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Steps

Prep time 10 cook time 30 mins

1

Make a checklist and keep the necessary ingredients in the cooking area.
2

To make the filling: Heat oil in a pan on medium heat and add mustard seeds, let them pop open. Add cumin seeds, fenugreek seeds, and ginger. Add green chilies, ginger, garlic, curry leaves, and onion and sauté for 5 minutes. Add green onion and stir. Add green peas, carrots, and cabbage and sauté for another 10 minutes on low heat. Add turmeric powder, masala powder, and salt and stir. The cabbage should be crisp. Add coriander leaves and stir. The filling is ready. Let it cool
3

To make the wrap: In a bowl, combine the flour with salt and 1 cup water. Whisk. The batter should be thin and liquidy. Set aside 1/4 cup of the batter to seal. Place a non-stick skillet over medium-low heat. Grease and wipe the skillet with oil and spread the batter on the skillet with a brush (pictured), you can lift the thin wrap with your hands. Do not make it crispy. If it is crispy, you will not be able to roll it.
4

Apply slurry on the edges of the wrap. Leave 1 inch space at the bottom and sides and place ¼ cup of filling as shown in the picture. First fold. Cover the filling with the wrap. Bring the sides towards the filling to fold. Bring the top down to close. Seal it with the top wrap. Practice is needed. If it tears, roll another wrap and seal it. The roll is ready go into the hot oil. I made 8 rolls.
5

Fry: Heat oil in a pan on medium heat. Fry in hot oil. you will see bubbles in the oil. After a couple of minutes turn to cook the other side. It should turn golden brown. Drain the oil and place on a paper towel. Delicious crispy vegetable rolls are ready. Serve while hot with chili sauce or tomato ketchup

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Lakshmi Sridharan Ph D @cook_19872338

on February 23, 2026 20:30

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography