Cheese Veg spring rolls

Preparation time: 15 mins

Cooking time : 15 mins

Pieces :10


For the pancakes upto  5 in number

  1. 1/2 small cup plain flour (maida)
  2. 1/2 small cup cornflour
  3. 3/4 small cup milk
  4. 2 tsp melted butter
  5. a pinch salt

For the stuffing

  1. 1  small red bell pepper finely chopped
  2. 1 small yellow bell pepper finely chopped
  3. A cup of broccoli florets finely chopped
  4. 2 Tbsp of oil
  5. 1 Tbsp of red chilli powder
  6. Salt as per taste
  7. 2 Garlic finely chopped
  8. A cup of cheddar cheese grated

Other ingredients

  1. 3 tbsp plain flour (maida) dissolved in 1/4 cup  water
  2. Oil for deep-frying


  • Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remains
  • Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (5”) diameter thin circle.
  • When the sides begin to peel off, turn the pancake and cook on the other side for 25 seconds.
  • Repeat with the remaining batter to make 4 more pancakes.


  • Heat the pan on the heater and add oil
  • Once the oil is hot add garlic and fry it
  • Add the pepper and broccoli and cook till they are done
  • Add salt, red chilli powder and fry it
  • Add cheese and cook till it melts

Spring rolls

  • Place the pancakes on a plate and place the stuffing in the centre
  • Apply the flour paste around the pancakes
  • Now fold the sides and top portion tightly and make a roll
  • Now deep fry the rolls in the oil
  • Repeat the same method  for other pancakes
  • Cut into halves the rolls
  • Serve hot with red sauce

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