Fish Vegetables spring roll

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
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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  • 150 g - Tilapia fillets (or rohu, pomfret, tuna, mackerel, catla or any available variety provided it's boneless)
  • 1/2 tsp - Garlic paste
  • 3-4 tsp - Tomato sauce
  • 1-2 tsp - Chilli sauce
  • 200 g -White flour/maida
  • 2 tsp - Oil
  • 1 - Onion, grated
  • 1 - Tomato, gratedSalt to taste
  • Water (for preparing the dough)
  • 2-3 g - Yeast.

How to Make Fish Vegetables spring roll

  • Boil the fish fillet in water for 10 mins.
  • Strain the water when it softens. Keep it aside on absorbent paper to remove excess water.
  • Heat oil in a pan and saute the onions and tomatoes.
  • Cook until the vegetables soften.
  • Add the garlic paste and salt to it.
  • Saute until the raw smell goes. Now add the fish to the vegetables and mix well.
  • Keep it aside.
  • Now prepare dough with the white flour, oil, salt, yeast and water and keep aside for 30 mins.
  • The yeast will turn the dough fluffy and soft.
  • Divide the dough into equal small portions.
  • Roll out small chapattis from each portions.
  • Add one scoop of the mashed fish and place on the chapatti in the centre.
  • Fold in from both the sides in a cylindrical shape and close both the ends.
  • Place the roll on a non-stick frying pan and toast on dry heat (without oil) for 2 mins on both sides. This is to seal the fish well withing the dough case.
  • Heat oil in a pan and deep fry the baked roll until golden.
  • Serve hot with onions and ketchup.