A flavourful easy-to-make starter, and a rather popular one at that!

Love Oriental food? Love spring rolls? Is vegetarian? Want to try your hand at cooking?

If all the answers to these queries are a yes, then read on to enjoy an easy to make dish. It is sent to us by Atul Shankar Mishra, Executive Chef, The Royal Plaza, New Delhi.

Vietnamese spring roll


150 gm cabbage

50 grams carrot

20 gms onion

10 gms green capsicum

5 gms coriander

5 gms spring onion

5 gms lemon leaf

5 gms glass noodle

3 gms soya sauce

5 nos spring roll sheet

Salt to taste

3 gms seasoning powder

1 gms white pepper powder

Oil for frying


Heat oil in a pan. Put the chopped onion and sauté it. Add all the cut vegetables and toss them for a few minutes.

Add the seasoning and soya sauce. The stuffing is ready now.

Place a spring roll sheet on a flat board.

Put some stuffing on it and create a cylindrical shaped roll.

Deep fry it till crispy and golden coloured.

Serve hot.

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