How to make Thai Rolls -

Mixed vegetables mixed with seasonings, red chilli sauce and cheese, shaped into rolls and deep fried

Sanjeev Kapoor

This recipe is contributed by Member Renuka Haran.

Main Ingredients : Vegetables, Cheese (चीज़)

Cuisine : Thai

Course : Snacks and Starters

For more recipes related to Thai Rolls checkout Grilled Kalka Sandwich, Vegetable Tikki, Vegetable Wontons. You can also find more Snacks and Starters recipes like Egg and Cheese Sandwich Green Chana Chaat Mathri Tangy Dal Vada - SK Khazana

Thai Rolls

Thai Rolls Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Rolls Recipe

  • Vegetables grated 1 medium

  • Cheese grated 1 small

  • Salt 1 teaspoon

  • Cauliflower grated 4-5 florets

  • Potato boiled 1 medium

  • Green chilli finely chopped 1

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Red chilli sauce 1 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Cheese chopped 1 slice

  • Cornflour/ corn starch 3 teaspoons

  • Oil to deep fry


Step 1

Apply salt to cabbage and carrot and squeeze out excess moisture.

Step 2

Mix carrot, cabbage, cauliflower, potato, green chilli, garlic paste, ginger paste, red chilli sauce, black pepper powder, cheese slice, cornflour and salt.

Step 3

Divide the mixture into equal portions and shape them into cylinders.

Step 4

Heat oil in a kadai. Deep fry the cylinders till golden brown and crisp.

Step 5

Drain on an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.