Kathmandu Spring Rolls

READY IN: 1hr 30mins
Recipe by Tulsi Regmi

(Deep-fried Spring Rolls, Nepali Style)

Top Review by mianbao

These are interesting. I like that fact that they contain lots of vegetables. I chopped the vegetables in my food processor, which resulted in a sort of homogeneous texture, which I'm not sure I like as much as if I had used a knife. I did also cut back rather drastically on the spices, especially the curry powder, which I think was a good idea for me. Since the curry powder already contains turmeric, I think I will omit that completely next time. I also may add some ginger. I used a mixture of chicken and pork. I do think that if I had used lamb, I would have wanted somewhat stronger spicing. I have had my eye on this recipe quite a while, so am glad I finally got to it. Thank you for sharing the recipe with us.

Ingredients Nutrition


  1. In a large bowl, combine all ingredients for filling; mix thoroughly.
  2. Spread out a wrap; moisten the edges with water.
  3. Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
  4. Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
  5. Continue making rolls for all filling mixture.
  6. Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
  7. Drain excess oil with paper towel.
  8. Arrange rolls in a plate and serve immediately with tomato achar.

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