Veg Roll (3 Pcs) Recipe

Make batter

In a mixing bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp salt, 1 tsp baking powder and 1 tsp freshly ground black pepper. Gradually add 1 cup water while whisking to form a smooth lump-free batter. Stir in 2 tbs vegetable oil. Batter should be pourable but slightly thick (similar to pancake batter). Let rest 10 minutes.

Prepare wrappers if making crepe-style

If using homemade crepe-style wrappers: heat a non-stick skillet over medium-low heat, brush lightly with oil. Pour ~1/4 cup batter and tilt to spread thinly into a round. Cook 30–45 seconds until set, flip briefly 10–15 seconds, remove and cool. Repeat to make 3 wrappers. If using store-bought spring roll wrappers, separate and keep covered with a damp cloth to prevent drying.

Sauté aromatics

Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When they begin to sputter, add 1 finely chopped green chili and 2 cloves minced garlic; sauté 30 seconds until fragrant.

Cook vegetables

Add 1 finely chopped medium onion and cook 2–3 minutes until translucent. Add 1/2 cup grated carrot, 1 cup shredded cabbage, 1/2 cup diced bell pepper and 1/4 cup peas. Stir-fry 3–4 minutes until vegetables soften but still have bite.

Combine mashed potato

Add 1 mashed medium boiled potato to the pan, breaking up any lumps. Stir to incorporate with the vegetables.

Season filling

Add 1 tbs soy sauce, 1 tbs chili sauce (or ketchup), 3/4 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon juice. Cook another 1–2 minutes, stirring. Remove from heat, stir in 2 tbs chopped fresh coriander. Taste and adjust salt/pepper. Let the mixture cool until warm (10–15 minutes).

Assemble rolls

Lay one wrapper or crepe on a clean work surface with one corner pointing toward you (diamond shape). Place about 1/3 cup of the cooled vegetable filling in a horizontal line across the lower third of the wrapper. Fold the bottom corner over the filling, then fold the two side corners inward, and roll up tightly toward the top corner to form a sealed cylinder. Seal the edge with a little cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water). Repeat to make 3 rolls.

Prepare coating

In a shallow bowl whisk 1/2 cup besan (or extra all-purpose flour) with 1/4 cup water to form a smooth slurry. Stir in 1/4 tsp turmeric and 1/4 tsp salt. Place 3/4 cup breadcrumbs in another shallow plate (mix in 1 tsp sesame seeds if using).

Coat rolls

Working one at a time, dip each roll into the besan slurry, allowing excess to drip off, then roll in breadcrumbs to coat evenly. Press gently so breadcrumbs adhere. For an extra-crispy shell, repeat the dip-and-coat once more. Place coated rolls on a tray ready for frying.

Heat oil

Pour about 2 cups vegetable oil into a deep, heavy-bottomed pan or skillet to reach ~1.5 inches depth. Heat over medium heat to 170–180°C (340–355°F). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown slowly without burning.

Deep-fry rolls

Carefully lower 1–2 rolls into the hot oil, do not overcrowd. Fry, turning occasionally, until golden brown and crisp, 3–5 minutes. Adjust heat as needed to prevent burning. Remove with a slotted spoon and drain on paper towels. Fry remaining rolls.

Finish

If rolls have excess oil, blot gently with paper towels. Let rest 1–2 minutes so they stay crisp.

Slice each roll in half on a diagonal if desired and serve warm, 3 rolls on a plate with 3 tbs green chutney or sweet chili sauce for dipping. Garnish with extra chopped coriander and lemon wedges, if desired.