• For filling:
  • 1/2 cup mixed vegetables,thinly sliced (carrots, beans, cabbage, capsicum)
  • 1 onion thinly sliced
  • 1 bunch spring onion,thinly sliced
  • 1/4 cup bean sprouts
  • 1/4 cup cooked rice noodles
  • 2 sheets spring roll
  • 1/2 packet Knorr® Easy to Cook Chinese Manchurian
  • 1 tbsp oil
  • Flour/ maida and water mix to seal the spring roll sheet.


  • In a non-stick frying pan, sauté all the thinly sliced vegetables along with 1/2 packet Knorr® Ready to Cook Chinese Manchurian. Cook for 3 minutes and keep aside to cool.
  • Put 1-2 tablespoons of the vegetable filling on a spring roll sheet and spread evenly. Fold in the end of the sheet while rolling into a tight spring roll. Seal the edge with the flour and water paste.
  • Deep fry the spring rolls until golden brown and serve with your favourite sweet and spicy sauce.

    Prepare the vegetable filling in advance and keep in the fridge to cool, this prevents any liquid from releasing into your hot oil and keeps the spring roll tightly sealed. For an exotic variation, try out spring rolls with mushroom, broccoli, bean sprouts and jalapeno.





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