Mixed Veggies and Soya Kheema Spring Rolls

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 12 - Spring roll pastry sheet
  • 1 tbsp - Maida
  • 1 cup - Potatoes (chopped)
  • 1 cup - Soya chunks
  • 1 cup - Carrots (chopped)
  • 1/2 cup - Green peas
  • 1 - Onion (big and chopped)
  • 1 tsp - Red chilli powder
  • 1/2 tsp - Garam masala powder
  • 1/2 tsp - Cumin seed powder
  • A few curry leaves
  • 1 tbsp - Coriander leaves (chopped)
  • Salt
  • Oil
  • Oil for deep frying

How to Make Mixed Veggies and Soya Kheema Spring Rolls

  • Cook the soya chunks in salted water once they doubled their size. Put off the stove.
  • Squeeze out the excess of water and ground them as coarse paste. Keep aside.
  • Heat enough oil. Saute the chopped onions with salt until they turns translucent.
  • Add the chopped carrots, chopped green peas and potatoes.
  • Saute for few minutes.
  • Now add the chilly powder, garam masala powder, cumin seed powder, curry leaves and saute everything on simmer.
  • Sprinkle a little water to the vegetables.
  • Finally, add the soya kheema to the cooking vegetables.
  • Cook everything on simmer until the vegetables get well cooked.
  • Add the chopped coriander leaves and put off the stove.
  • Let the filling get cooled completely.
  • Make a thick paste with Maida and water.
  • Fill gently a pastry sheet with the already prepared spicy vegetables and soya kheema filling.
  • Fold them as spring rolls.
  • Glue the end with the Maida paste.
  • Finish the remaining pastry sheet.
  • Heat oil for deep frying.
  • Drop gently the rolls and fry until they turns golden brown.
  • Strain the excess of oil with a paper towel.
  • Enjoy with ketchup.
  • Recipe courtesy: Priya Easy N Tasty Recipes