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Vegetable Spring Rolls

Vegetable Spring Rolls

Difficulty: Easy, Cook Time: 30 Minutes, Core Ingredient: Vegetables, Servings: 8 Servings, Calories: 119

Description: A combination of vegetables and minced chicken tossed in tangy sauces and wrapped in roll sheets. These rolls are the ideal dish for Ramadan season.


Boiled Chicken Mince 200 grams

Cabbage (Finely Slices) ½

Finely Chopped Green Chilies 4-5

Onion (Finely Sliced) half

Carrot 1

Finely Chopped Spring Onion ½ cup

Garlic 3-4 cloves

Crushed Black Pepper 1 tsp.

Chicken Powder 1 tbsp.

Roll Sheets 1 packet

Oil as required

Salt to taste

For Closing Roll

Egg 1

Corn Flour 1 tbsp.


Take 1 egg and 1 tbsp. of corn flour mix it well in a bowl and set aside.

Boil 200 grams of chicken mince and 3-4 cloves of garlic together.

Take a mixing bowl, add ½ finely sliced cabbage, 200 grams of boiled chicken mince, ½ cup of finely chopped spring onion, 1 finely sliced carrot, 4-5 finely chopped green chilies, 1 tsp. of crushed black pepper and salt to taste. Mix it well.


Take roll shell fill the stuffing and close with egg and corn flour mixture. Now take a deep pan, heat the oil and fry the roll.

Take the rolls out in serving platter and serve hot.

Have something to add to this? A secret ingredient of yours to make it even more special? Let us know in the comments below!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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