easy spring roll noodles recipe | how to make noodles spring roll recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 7 Servings
- Category: Snack
- Cuisine: indo chinese
Ingredients
- 1 pack vermicelli noodles
- 2 tsp oil
- 2 clove garlic (finely chopped)
- 1 cup carrot (shredded)
- 2 tbsp spring onion (chopped)
- 2 cup cabbage (shredded)
- ¼ tsp sugar
- 2 tsp soy sauce
- ½ tsp salt
- 7 spring roll sheets
- ½ tsp pepper (crushed)
- 1 tsp corn flour
- 2 tbsp water
- oil for deep frying
Method
- in a large kadai heat 2 tsp oil and saute 2 clove garlic and 2 tbsp spring onion.
- further add 2 cup shredded cabbage and 1 cup shredded carrot.
- saute well till the vegetables shrink without over cooking.
- now add 2 tsp soy sauce, ¼ tsp sugar, ½ tsp salt and ½ tsp pepper. saute on high flame.
- add in vermicelli noodles draining off the water.
- further, pour corn flour slurry.
- saute on high flame till the mixture turns sticky.
- take a spoonful of prepared stuffing and place on spring roll sheet.
- spread the stuffing in elongated shape. pull and fold over the corner tightly till it reaches half the sheet.
- furthermore, fold over sides like a envelope leaving no air pockets or space as they absorb oil.
- create crease and roll further.
- apply maida paste around the corners and seal the edges.
- furthermore, deep fry the spring roll or bake them at 200 degree c for 10 mins.
- finally, serve veg spring roll noodles hot with sweet chilli sauce or tomato sauce.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.