Spring Rolls are the best evening Snacks

Ratatouille Spring Rolls
You'll definitely love these hot and crisp spring rolls packed with fresh flavours.
Chef Ranveer Brar's Ratatouille Spring Rolls recipe

- Indian


- 2

Cooking Time

-05-10 Min


- appetiser


- Medium

Preparation Time

- 20 Min



  • 2 to 3 spring roll sheets
  • refined flour batter
  • oil for frying
  • For Ratatouille: 6 to 7 garlic cloves
  • 1 bottle gourd
  • 1 tbsp oil
  • 1 tsp chopped ginger
  • 1 ½ tbsp chopped onions
  • salt to taste
  • 2 tbsp chopped bell peppers
  • Crushed black pepper to taste
  • 1 ½ tbsp tomato puree
  • 2 tbsp chopped and fried eggplants
  • 3 to 4 chopped basil leaves
  • For Garnish: Mayonnaise


  1. 1

    Chop the garlic cloves and the bottle gourd into fine pieces.
  2. 2

    To prepare the filling, heat oil in a pan.
  3. 3

    Add garlic chopped ginger, chopped onions, salt and chopped bell peppers.
  4. 4

    Toss the mixture and then add the chopped bottle gourd.
  5. 5

    Sprinkle crushed black pepper and cook for 3 to 4 minutes.
  6. 6

    Add tomato puree and mix well.
  7. 7

    Add chopped and fried eggplants, chopped basil leaves and mix well.
  8. 8

    Switch off the gas and allow the filling to cool for 5 to 10 minutes.
  9. 9

    Fill the spring roll sheets with the prepared mixture and seal them with the refined flour batter.
  10. 10

    Heat oil in a pan and deep fry the spring rolls.
  11. 11

    Set aside on a tissue paper.
  12. 12

    Cut the spring rolls into half.
  13. 13

    To serve, put some mayonnaise at the base of the shot glasses and place the spring roll pieces.

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