Latest Recipes



By : Omana Phillip

• 20 to 24 spring roll wrappers
• 1/4 cup of cabbage, shredded
• 1/4 cup of carrots, shredded
• 1/4 cup of green bell peppers, finely chopped
• 1 medium size onion, 1 green chilly, 1 inch ginger, 2 cloves garlic (finely chopped)
• half teaspoon garam masala (optional)
• salt and black pepper to taste
• flour batter – 3 tablespoons plain flour/maida dissolved in 1/2 cup water (dosa consistency)
• bread crumbs (one cup)
• oil for deep frying.


1. Heat a tablespoon of oil in a pan on high heat. Add cabbage, carrots, onions, ginger, green chilly, garlic and green bell peppers. Saute the vegetables on high heat, until lightly softened.
2. Stir in the salt, gram masala and black pepper and transfer to another bowl. Allow the mixture to cool completely.
3. Place two square spring roll wrappers (better than one wrapper) on a flat surface. Place a tablespoon of the filling in the middle and close the four sides.
4. Dip each Springlet in batter and press it with bread crumbs so that rolls will not open up when deep-fried.
5. Preheat the oil for deep frying; add in a few rolls at a time and deep fry on medium heat until golden brown in color.
6. Serve the Springlet with tomato ketchup or spicy chilli sauce.

PS: This is a combination of spring rolls and cutlets. So I named this item – Springlets. Enjoy! smile emoticon


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