Spring Rolls
Makes 21 spring rolls - nutrition information for 1 spring roll.
Ingredients
Spring Rolls
- 2 cups cabbage - chopped lengthwise
- 1 cup carrots - chopped lengthwise
- 1 cup green beans - chopped lengthwise
- 1 cup green peppers/capsicum - chopped lengthwise
- 250 grams instant noodles
- 2½ tbsp soy sauce
- 2 tsp chilli-garlic sauce
- 1 pack store bought spring roll sheets (dumpling skin)
- Salt to taste
Binging agent for Spring Rolls
- 2 tsp all purpose flour (maida)
- 4 tbsp water
Instructions
- Place saucepan on high flame and add 7 cups water
- Add 1 tsp salt
- When the water starts boiling, add the noodles
- Turn off the flame and cover the saucepan with a lid
- After 5 mins remove the lid, the noodles would have softened (note some instane noodles might require less cookign time)
- Strain the noodles
- Shake the strainer to remove excess water and place the strainer on the saucepan to strain remaining water
- Place a Kadai/Wok on high flame
- Add 4 tablespoons of water
- Once the water starts sizzling add the vegetables - capsicum, french beans, carrots and cabbage
- Cover and cook the vegetables on medium heat
- After 2-3 mins, stir the vegetables and cover again to cook
- Cook the vegetables for about 10 minutes (total)
- Now lower the flame and add soy sauce and chilli-garlic sauce
- Add salt as per taste
- Now add all the noodles and mix well
- Stuffing for springrolls is ready, we will now fill the stuffing in springroll pastry sheets
- To hold the springrolls together, we prepare a mixture of 2 tsp white flour (maida) and 4 tablespoons of water
- The spring roll sheets are stuck quite thin and tightly packed
- Carefully separate a sheet
- Apply the white flour and water mix to the edges of the sheet
- Place the noodles on the middle of the sheet
- Carefully fold 3 edges of the sheet over the noodles
- Tightly roll the sheet towards the last corner
- Fold the last corner over to seal the spring roll
- Continue till you have completed rolling all the spring rolls
- To bake, preheat oven to 350F
- Place parchment paper on oven tray and coat lightly with some olive oil
- Place the springrolls on the tray and lightly coat with the olive oil
- 1 tsp oil used for baking 6 springrolls
- Bake springrolls for 35 mins or till they turn golden brown
- Cut each springroll in 2 and server hot with soy sauce and chilli-garlic sauce.
Notes
If you're not baking all the spring rolls, you can store the remaining spring rolls in a freezer bag for 6 months. When ready to eat - defrost and bake in the oven.