Veg-Noodle Spring Rolls

This crunchy starter is a sure hit for parties and get togethers especially for vegetarians. The name Spring Rolls, I believe has come from the fact that this is prepared widely during the Spring festival in China though it is a popular item in many cuisines.

Here I have used spring roll sheets readily available in the market, instead of preparing the sheets on my own to reduce the cooking time.

Ingredients

Ready made Spring roll sheets – 20

For the filling: 

Onion – 1 medium (finely chopped) 

Spring onions – 1 stalk (finely chopped) 

Maggie  noodles packet – ½ (boiled and chop into pieces) 

Carrot – 2 small 

Cabbage – 1 ½ cups 

Capsicum – ½ 

Beans – 10 (finely chopped) 

Ginger – 1 inch piece (grated) 

Garlic – 5 to 6 cloves (finely chopped) 

Soya sauce - 1 ½ tbsp 

Chilli sauce – 1 tbsp (optional) 

Salt and pepper to taste 

Oil – 2 tsp 

Extra oil for deep frying 

Corn flour – 1 ½ tbsp (to make paste )

Directions

For the veg filling:

Cut carrots, cabbage and capsicum into thin strips and keep aside.

Heat oil in a pan; add onions and white part of spring onion and sauté well till it turns translucent. 

Then add the grated ginger and minced garlic. Sauté well.

After that add all the vegetables and cook adding very little water (Vegetables have to be crunchy) 

After that add chopped noodles, soya sauce, salt, pepper, chilly sauce (optional) and spring onion green.  Mix well and keep aside.

To make spring rolls:

Take the spring rolls packet from the freezer and defrost before using.

Mix the corn flour with water to make a paste to stick spring rolls sheets together. Keep aside.

Place the spring roll sheets in the working table. Keep vegetable filling in one corner of the sheet..                                                     

 Now start to roll tightly towards to the opposite side.                                                 

Then fold the left and right sides of sheet.

Apply the cornflour paste and roll till the end. Seal it with cornflour paste and make the rest in the same way.

Heat oil in a  pan, add the rolls in batches and fry until crisp and golden. Drain on kitchen paper. Serve hot with your favorite sauce.

Note:   

You can also use  panner / tofu / bean sprouts along with vegetables for variation. 

Non-vegetarians can use scrambled egg and minced chicken for filling along with vegetables.

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