These golden, crispy vegetable rolls are inspired by the picture. They appear to be made with finely shredded cabbage mixed with eggs and seasonings, then shaped into rolls and pan-fried until crisp and golden. The exact recipe in the image isn’t confirmed, so this is a tested-style home recipe designed to give you a similar result.
Prep time
20 minutes
Cook time
20–25 minutes
Servings
4 people
1. Complete ingredients
Makes approximately 8–10 vegetable rolls, depending on size.
Main vegetables
1 medium cabbage (about 600–700 g before trimming)
1 medium potato, grated (optional, for binding)
1 small onion, finely chopped
2 green chilies, finely chopped (optional)
2 tablespoons fresh coriander, chopped
Egg mixture and binding
3 large eggs
4–6 tablespoons all-purpose flour (maida)
2 tablespoons cornflour or cornstarch
2 tablespoons plain yogurt (optional)
Seasonings
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon cumin seeds or ground cumin
½ teaspoon red chili powder
½ teaspoon coriander powder
½ teaspoon garlic powder, or 2 minced garlic cloves
For frying
4–6 tablespoons cooking oil, as needed
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2. Step-by-step preparation
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Step 1 — Shred the cabbage
Remove the outer leaves and wash the cabbage. Shred it very finely using a knife or grater. If the strands are too long, chop them into shorter pieces so the rolls hold together easily.
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Step 2 — Remove excess water
Sprinkle a little salt over the cabbage and leave it for 10 minutes. Squeeze out the released liquid with clean hands or a kitchen cloth. This is essential for crisp rolls that do not fall apart.
Beaten egg in ceramic white bowl on wooden table
Step 3 — Prepare the egg mixture
Beat the eggs in a separate bowl. Add the black pepper, cumin, red chili powder, coriander powder, garlic and yogurt, if using. Mix well.
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Step 4 — Combine everything
Add the cabbage, grated potato, onion, chilies and coriander to the egg mixture. Mix in the flour and cornflour gradually. The mixture should be moist and sticky enough to hold its shape, not watery.
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Step 5 — Shape the rolls
Lightly oil your hands. Take a portion of the mixture and press it firmly into a thick cylinder, about 7–9 cm long. Make 8–10 rolls. If the mixture is too loose, add another tablespoon of flour at a time.
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Step 6 — Fry until golden
Heat a thin layer of oil in a nonstick pan over medium-low to medium heat. Place the rolls carefully in the pan, leaving space between them. Cook for approximately 3–5 minutes per side, turning gently until golden brown and cooked through.
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Step 7 — Drain and serve
Transfer the rolls to a plate lined with paper towels. Let them rest for 2 minutes before serving. Enjoy hot with mint chutney, garlic yogurt sauce or tomato ketchup.
3. Special tips for the best results
For extra crispiness: Squeeze as much water as possible from the cabbage before adding the eggs and flour.
For soft centers: Shred the cabbage very finely and keep the rolls moderately thick.
For rolls that don’t break: Add flour gradually, and fry one test roll before shaping the entire batch.
For beautiful golden color: Use medium heat. High heat can brown the outside before the egg mixture cooks through.
For more flavor: Add a little grated carrot, chopped spring onion or grated cheese.
For a Pakistani-style taste: Use green chilies, fresh coriander, cumin, crushed red chili and chaat masala to taste.
These techniques are consistent with common cabbage-and-egg fritter methods.
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4. Homemade garlic yogurt dip
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Ingredients
½ cup plain yogurt
1 small garlic clove, crushed
1 tablespoon lemon juice
1 tablespoon chopped coriander or mint
Salt and black pepper to taste
Method: Mix all the ingredients in a bowl. Refrigerate for 10 minutes and serve chilled alongside the hot rolls.
5. Nutrition information
The following is an approximate estimate for the complete recipe, using the optional potato and yogurt, three eggs, flour and moderate oil absorption. Actual values depend on the amount of oil absorbed and the size of your rolls.
Nutrient
Approx. per serving
Calories
250–350 kcal
Protein
9–12 g
Carbohydrates
25–35 g
Fat
12–20 g
Fiber
4–6 g
Sugar
5–8 g
Estimates are for ¼ of the recipe, not laboratory-tested nutritional values. Serving with dip adds extra calories and nutrients.
6. Frequently asked questions (Q&A)
Q1. Can I make these rolls without eggs?
Yes. Replace the eggs with a thick batter made from chickpea flour and water. Start with approximately ¾ cup chickpea flour and add water gradually until the mixture binds the cabbage. The texture will be different.
Q2. Why do my cabbage rolls fall apart?
The cabbage may contain too much water, or the mixture may lack binding ingredients. Squeeze the cabbage thoroughly, add flour one tablespoon at a time, and turn the rolls gently.
Q3. Can I bake them instead of frying?
Yes. Place the shaped rolls on a lightly oiled baking tray, brush or spray with oil, and bake at 200°C (400°F) for approximately 20–30 minutes, turning halfway. Cooking time depends on thickness; make sure the center is fully cooked.
Q4. Can I prepare the mixture ahead of time?
It is better to prepare the cabbage and chop the vegetables ahead, then combine them with the eggs and flour shortly before frying. Salted cabbage releases water as it stands, which can loosen the mixture.
Q5. How should I store leftovers?
Refrigerate cooked rolls in a covered container within two hours. Use within 3–4 days and reheat thoroughly. A skillet or oven helps restore the crisp exterior.
Q6. Can I freeze the rolls?
Yes. Cook them first, cool them promptly, and freeze in a single layer before transferring to a sealed freezer-safe container. Reheat from frozen in an oven or air fryer until hot throughout.
Q7. Are these rolls vegetarian?
They are vegetarian if made without meat or fish. The egg version is suitable for ovo-vegetarians, but it is not vegan.
Q8. How can I make them gluten-free?
Use chickpea flour or a suitable gluten-free flour blend instead of wheat flour. Check that all other ingredients are gluten-free, and adjust the quantity until the mixture holds together.
Q9. Can I cook them in an air fryer?
Yes. Lightly brush the rolls with oil and air-fry at 190°C (375°F) for approximately 12–18 minutes, turning halfway. Check the center before serving.
Q10. How do I know they are fully cooked?
The outside should be golden brown, and the center should be hot and set rather than wet or runny. Egg dishes should reach 71°C (160°F) internally for food safety. Avoid tasting raw batter containing eggs or flour.
CDC
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7. Recipe card — quick reference
Crispy Cabbage Rolls
4 servings
40–45 minutes
Easy
Method: Shred cabbage → squeeze out water → mix with eggs, seasonings and flour → shape into cylinders → shallow-fry until golden and fully cooked.
Serve with: Garlic yogurt dip, mint chutney, ketchup or green salad.
Final chef’s tip: The most important step is removing excess moisture from the cabbage. That, along with finely shredded cabbage and moderate heat, gives you the best chance of achieving rolls that are crispy outside, tender inside and hold their shape beautifully.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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