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Vegetable Schezwan Spring Roll Recipe

These delicious Spring Rolls are crunchy from outside, with a spiced veggie filling from inside. They are full of fiber and make a great snack !

Nutritional info

  • 15.1 gm
    Carbohydrate
  • 14.4 gm
    Total Fat
  • 0.4 mg
    Iron
  • 0.6 gm
    Protein
  • 2.9 mg
    Vitamin C
  • 207.0 kcal
    Energy
  • 38.6 mcg
    Vitamin A
  • 5.5 mg
    Calcium

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1/4 Cup(36.0 gm) Wheat Flour (Whole)

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1 Tbsp(22.0 gm) Schezwan Chutney

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1/4 Tsp(0.63 gm) Black Pepper

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1/8 Tsp(0.54 gm) Salt

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1 Chopped Tbsp(6.0 gm) Cabbage

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1/2 Tsp(3.0 gm) Ginger Garlic Paste

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1 Chopped Tbsp(9.0 gm) Carrot

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1 Chopped Tbsp(6.0 gm) Spring Onion

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1/2 Tsp(2.0 gm) Green Chilli Paste

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1 Chopped Tbsp(10.0 gm) Capsicum

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1 Tsp(3.0 ml) Oil

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3 Tbsp(24.0 ml) Oil

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5 Ml(5.0 ml) Water

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1/8 Diced Cup(20.0 gm) Potato

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1/8 Tsp(1.0 gm) Salt

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20 Ml(20.0 ml) Water
  • For mixture

    In a kadhai, heat 1 tsp oil, add 1 tbsp chopped capsicum, 1 tbsp chopped carrot, 1 tbsp chopped cabbage, 1 tbsp chopped spring onion, saute well.

  • Add 1/2 tsp ginger garlic paste, 1/2 tsp green chili paste, 1/8th tsp salt, 1/8th tsp black pepper powder, 1 tbsp schezwan chutney, mashed potato and mix well.

  • For sheet

    In 1/4th cup wheat flour, add 1/8th tsp salt, water and knead into a dough.

  • Roll out dough, cut into square, add the mixture, roll up & seal using flour paste.

  • Heat oil for frying, deep fry until golden brown.