Chinese Vegetable Spring Rolls

Oct 15, 2009
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  • 4 Tbsp flour
  • 1 Tbsp corn flour
  • 2 eggs
  • ½ tsp salt
  • 1 cup water


  • 3 Tbsp oil
  • ½ cup thinly sliced green onion
  • 1 cup finely shredded cabbage
  • ½ cup carrot
  • ¼ cup chopped celery
  • Pinch ajinomoto
  • ¼ tsp sugar
  • 1 tsp salt (to taste)
  • Pinch pepper


For Pancake:

  1. Combine flour, corn flour, eggs, salt and water in a bowl and beat until smooth.
  2. Leave the batter for half and hour
  3. Using a lightly oiled frying pan (preferably a non-stick one), fry the pancakes by pouring in a little batter and twisting the pan around to coat the base evenly.
  4. Fry on one side only then leave the same to cool on a wire rack.

For Filling:

  1. Heat oil in a frying pan till very hot. Crisp fry green onion, cabbage, carrots and celery and remove from heat.
  2. Then in a bowl combine the vegetables with ajinomoto, sugar, salt, soya sauce and pepper.
  3. Place the filling on the uncooked side of the pancake and roll up and seal with flour and water paste.
  4. Deep fry the roll and serve hot.

Easy to make Chinese Vegetable Spring Rolls is a perfect appetizer.

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