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Dosa Spring Roll
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5 from 1 vote

Dosa Spring Roll

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Snack
Cuisine: Indo-Chinese
Servings: 12 rolls


  • 1/2 recipe brown rice dosa
  • 2 medium carrots, cut into thin strips
  • 1 large bell pepper, cut into thin strips
  • 1/4 head savoy or regular cabbage, cut into strips
  • 2 portabella mushrooms, cut into long strips
  • 5 spring onions or scallions, chopped
  • 1- inch knob of ginger, julienned
  • 1 cup dry adzuki or azuki beans, use mung bean sprouts as an alternative, soaked overnight and sprouted if possible
  • 2 tsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 1 tsp chili garlic sauce or Sriracha sauce
  • 1 tbsp rice vinegar, use regular vinegar if you can't find this


  • Make the filling:
  • Heat the oil. Add the adzuki beans and stir-fry for 4-5 minutes.
  • Add the onions and ginger, stir-fry for a few seconds, then add the carrots, green peppers, mushrooms and cabbage.
  • Stir-fry everything on the highest heat setting for 2-4 minutes or until the vegetables are still crunchy but slightly tender.
  • Add the tamari, chili garlic sauce and rice vinegar and stir to mix.
  • Check the seasoning , add the spring onions, and add salt if needed.
  • Turn off the heat and set aside to cool.
  • Make the dosa:
  • Make six-inch dosas following the instructions here.
  • In each dosa, place a few tablespoons of the stuffing. Roll tight into a cylinder.
  • Cut in half and serve immediately.