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


- 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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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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