When I first moved abroad, one thing that I did not miss was chinese food. Ofcourse you don’t get to relish the Indo Chinese food that you are used to having back in India and definately not in taste but somewhere between the bland veg spring rolls that I ate here at Japanese or Chinese restaurants did give me the satisfaction of relishing this delicacy. But being a foodie and now that I’m actively blogging I decided to try making them on my own. I even made my own spring roll wrappers and they turned out just perfect. I’m sure after reading this post you are going to fall in love with this recipe just as me and my family did 🙂 Do I need to say who all? 😉
- 1 cup shredded cabbage
- 2 finely chopped green chillies
- 1 cup chopped/ shredded carrot
- 2 tsps finely chopped garlic
- 1 cup chopped french beans
- 1/2 a cup chopped spring onions
- 1 packet of maggi/ or any other pack of noodles (approximately 70g)
- 2 tsps chopped ginger
- 1 tsp soya sauce
- 4 tsps red chilli sauce
- 2 tbsps sweet and spicy sauce
- 1 tbsp tomato ketchup
- Salt to taste
- 1/2 a tsp pepper powder
- 2 tbsps olive oil
- 20 Spring roll wrappers
|Prep time : 10 mins||Frying time : 20 mins||Serves : Makes about 20- 22 spring rolls|
Procedure to make veg spring rolls
Clean, wash and finely chop and shred all the required vegetables
Now heat oil in thick bottomed pan and fry ginger, garlic and green chillies until the raw smell goes away.
Then add all the chopped veggies to it and saute for about 5 mins
Once the veggies are half cooked, add in all the sauces, salt, pepper and continue to saute for another 2-3 more minutes and turn off flame.
In a separate pan add a pack of noodles to boiling water and cook as per the pack instructions.
( If you’re using maggi do not add the masala)
( If using hakka noodles then cook until al danté or pack instructions)
Add the noodles to the cooked vegetables, mix well and keep aside. Your stuffing for the vegetable spring rolls is ready.
Meanwhile take 2 tbsps of all purpose flour and add 2 tbsps of water to it to make a smooth paste. This paste will be used to seal the spring rolls
Now spread the spring roll wrappers on a flat surface and fill in the stuffing on any one side.
Roll the wrappers and seal its corners with the paste.
Press lightly to seal the corners as you dont want your spring rolls to break
You could also wrap them up this way
Once all the spring rolls are wrapped and ready, you can refrigerate them if you plan to serve them later or you could fry them immediately.
Now heat some oil in a deep bottomed pan and fry the spring rolls until golden brown from all sides.
Drain on a kitchen absorbant towel before serving them with schewzwan chutney or tomato sauce. Your yummy spring rolls are ready!