Learn to make Indo Chinese style fried Vegetable Spring Rolls from the scratch including the wraps.



  • Spring onion whites, chopped – ½ cup
  • Beans, carrots, cabbage cut into thin strips – 1 ½ cups
  • Bean sprouts – ¾ cup
  • Ajinomoto powder – ¼ tsp (optional)
  • Boiled noodles – ¾ cup
  • Spring onion greens, chopped – ½ cup
  • Soya sauce – 2 tsp
  • Oil – 1 tbsp
  • Salt

For the wraps:

  • Maida & cornflour – ½ cup, each
  • Melted butter – 2 tsp
  • Milk – ¾ cup
  • Salt

Other ingredients:

  • 3 tbsp mixed with ¼ cup of water
  • Oil for deep frying


  1. Heat the oil in a wok or frying pan over a high flame. Add the spring onion whites, vegetables, bean sprouts and Ajinomoto and stir fry over a high flame for 3 to 4 minutes.
  2. Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.
  3. Grease a 5” diameter non-stick pan with butter.

For the wraps:

  1. Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.
  2. Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.
  3. When the sides start to peel off, turn the pancake (Wraps) around and cook the other side for 30 seconds. Keep aside on a clean dry surface.
  4. Repeat for the remaining batter to make more Wraps, greasing the pan with butter when required.

To proceed:

  1. Place one wraps for the roll on a dry surface and spoon a little of the stuffing mixture on one top end of the wrap.
  2. Place one wrap on a dry surface and spoon a little of the stuffing mixture on one top end of the Wrap.
  3. Fold the top and press firmly to seal, the mixture. Fold the left and the right sides of the wrap in order to get a rectangle.
  4. Roll the pancake tightly, sealing the ends securely with flour paste.
  5. Repeat with the remaining ingredients to make the remaining spring rolls.
  6. Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
  7. Cut each roll at an angle into two and serve hot.