Chinese Spring Rolls

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 100 g - all - purpose flour (maida)
  • 50 g - corn flour
  • 1 egg, beaten
  • 400 ml - water
  • 100 g - cabbage
  • 100 g - onion
  • 100 g - carrot
  • 50 g - beans
  • 1 tbsp - chilli sauce
  • 2 tbsp - soy sauce
  • oil for frying
  • a pinch of China salt
  • salt to taste

How to Make Chinese Spring Rolls

  • Sieve corn flour and all-purpose flour together along with salt.
  • Add beaten egg and water to the flour and make a batter.
  • Keep aside for half an hour.
  • Heat a flat pan and add a tsp of oil.
  • Wipe off with paper napkin.
  • Take a big spoonful of batter, pour in the pan and spread like a pancake.
  • Make pancakes with the remaining batter and keep them aside.
  • Cut all the vegetables into thin, long slices.
  • Boil in hot water for few minutes and drain.
  • Heat oil in a pan, fry the vegetables until all the water evaporates.
  • Add salt, chilli sauce, soya sauce, China salt and mix well.
  • When done, remove from heat and cool.
  • Place this mixture in the middle of the pancake, roll and stick the ends with egg white.
  • Fry these in hot oil until golden. Cut into slices when they are hot.
  • Serve with tomato sauce.