Rolls for every season

atul shankar mishra
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FOOD STATION A flavourful easy-to-make starter, and a rather popular one at that!

filled with succulenceVietnamese spring roll
filled with succulenceVietnamese spring roll

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


Cabbage: 150 gm

Carrot: 50 grams

Onion: 20 gms

Green capsicum: 10 gms

Coriander: 5 gms

Spring onion: 5 gms

Lemon leaf: 5 gms

Glass noodle: 5 gms

Soya sauce: 3 gms

Spring roll sheet: 5 nos

Salt to taste

Seasoning powder: 3 gms

White pepper powder: 1 gm

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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