Thursday 21 March 2019

Vegetable Spring Rolls.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Sometimes I prefer veggie spring rolls over their meaty counterparts. 

The same can be said for pizza.
My favourite pizza is now this veggie pizza. It's lighter, brighter and you actually feel good after eating it. My favourite combo on the pizza are mushrooms, red onion, peppers, sweetcorn, and courgette. Add on the cheese and blast in a really hot oven. Delicious!

The same thing is happening now with spring rolls. We have always made chicken or lamb spring rolls and samosas. Until last year, when on a whim I tried out today's recipe for veggie spring rolls.

I used cabbage, bell peppers, onion, potatoes, carrots and peas. The spices were very simple and allowed the flavours of the vegetables to shine. We used the filling in spring rolls like you see here but it would be just as good in classic Punjabi samosas.

I have included instructions for frying, baking and freezing these spring rolls in the recipe. They're incredibly versatile as a starter or main and I hope they make it to your dinner table soon.

Spring Rolls, previously: tandoori chicken and vegetable spring rolls // leek and cheddar spring rolls // chicken and vegetable spring rolls

A Simple List of Ingredients:
1. Potatoes
2. Onion
3. White Cabbage
4. Bell Peppers
5. Carrots
6. Frozen Peas 
7. Green Chillies (optional)
8. Fenugreek Seeds
9. Mustard Seeds
10. Cumin Seeds
11. Ground Cinnamon
12. Turmeric Powder
13. Spring Roll Pastry Sheets

Bismillah, let's begin!

Let's make the vegetable filling. Remember, it needs to be completely cool before you use it. Into a pan, place 4 medium Potatoes, peeled. Their weight was 600g.

Boil in salted water until the potatoes are tender. Drain and set aside to cool and dry.

Heat 3 tablespoons Vegetable Oil in a large pan over medium heat. I prefer a wide pan here as opposed to a deep pot.

Once the oil is hot, add in:
1 teaspoon Cumin Seeds
2 teaspoons Mustard Seeds
1/2 teaspoon Fenugreek Seeds

Stir fry until the seeds are sizzling and fragrant.

Add in 1 large Onion, peeled and thinly sliced. It was 250g in weight.

Fry until the onion has softened.

Add in:
1 teaspoon Turmeric Powder
1 teaspoon Cinnamon Powder
1 teaspoon Salt
1 teaspoon Sugar

Stir in the spices. You'll notice that I kept the spices quite simple. This is because I really wanted the vegetables to have the main flavour in these spring rolls.

Time to add in the vegetables. For the cabbage, I used the hard white cabbage.

Add in 500g White Cabbage, thinly sliced.

2 Bell Peppers, finely diced - the weight was 300g

And, 3 Carrots (400g), peeled and grated.

Carefully stir in all the vegetables.

Cook until the vegetables have softened - around 10 minutes.

Then, add in 150g Frozen Peas.

Cut the cooked potatoes from earlier into cubes and add them in.

Stir and cook until the peas are cooked through.

Taste and adjust the seasoning. If you want a spicier filling, add in 3 thinly sliced Green Chillies.

And, the filling is ready!

Let it cool completely before using it to fill your spring rolls. I like to spread it out on a tray to help speed up the process.

Once you're ready, use the filling to fill your spring rolls. I used Spring Roll Pastry Sheets and made approximately 25 medium spring rolls. See this recipe for more detailed pictures on the rolling method!

To freeze - freeze the rolls until solid on a tray then transfer into freezer bags.
To fry - heat enough oil to deep or shallow fry in a deep pot. Fry until golden brown and crispy.
To bake - brush the rolls with oil and bake at 200C until crispy and golden.

These ones here were deep-fried. I served mine with green yoghurt chutney and sweet chilli sauce.

Perfect as a starter or main course, I think you'll love these. Enjoy!

Vegetable Spring Rolls.

golden and crispy pastry rolls filled with spiced vegetables.

Prep Time: About 2 hours.
Cook Time: About 15 minutes.
Serves: Makes about 25 medium spring rolls.


For the Vegetable Filling
4 medium Potatoes, peeled (600g)
3 tablespoons Vegetable Oil
2 teaspoons Mustard Seeds
1 teaspoon Cumin Seeds
1/2 teaspoon Fenugreek Seeds
1 large Onion, peeled and thinly sliced (250g)
1 teaspoon Turmeric Powder
1 teaspoon Cinnamon Powder
1 teaspoon Salt
1 teaspoon Sugar
500g White Cabbage, thinly sliced
2 Bell Peppers, diced (300g)
3 Carrots, peeled and grated (400g)
150g Frozen Peas
3 Green Chillies, thinly sliced (optional)

For the Spring Rolls
30 medium Spring Roll Pastry Sheets
Vegetable Oil, to deep fry

Boil the potatoes:

  • Boil the potatoes until tender. Drain and cut into cubes. Set aside until needed.

Cook and cool the vegetable filling:

  • Heat the oil in a large pan over medium heat. Once hot, add in the mustard seeds, cumin seeds, and fenugreek seeds. Stir fry until fragrant then add in the sliced onions. Fry until the onion has softened.
  • Add in the turmeric, cinnamon, salt, and sugar. Stir well and add in the cabbage, bell peppers, and carrots. Stir fry and cook until the vegetables have softened.
  • Add in the peas and potatoes. Stir well until everything is cooked. Stir in the green chillies, if using.
  • Remove the mixture from the heat and cool completely.

Fill the spring rolls:

  • Use the vegetable filling to fill the spring roll pastry sheets.

Fry or bake:

  • To fry, heat enough oil to deep fry the rolls. Fry the rolls until golden brown and crisp.
  • To bake, brush the rolls with oil. Place on a baking tray and bake until golden brown and crisp - around 20 minutes.


  • Serve the hot chilli sauce, sweet chilli sauce, or green yoghurt chutney.

{adapted from together: our community cookbook}

Keep me in your duas please, and enjoy your veggie spring rolls!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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