Noodles Spring Rolls | Spring Rolls | Veg Spring Rolls

READY IN: 35mins
SERVES: 4
YIELD: 12 piece
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop all the vegetables and keep aside.
  • Add flour, salt and oil in a mixing boil. Mix well, then add milk little by little and make stiff dough. Cover and keep aside.
  • Heat the oil in a wok or frying pan on a high flame. Add the onion, garlic, cabbage, capsicum stir fry over a high flame for a few seconds.
  • Add noodles, salt, red chilli powder, soya sauce, vinegar into it, mix well and cook for 3-4 minutes and keep aside to cool.
  • Take a small dough and roll out to make thin wraps. Put the stuffing of noodles in wrap and make a roll. Close the sides of the roll with the paste of cornflour and water.
  • Deep fry it on low flame till it gets golden yellow in colour.
  • Drain on a tissue, cut the roll into pieces of 2 inch around.
  • Serve hot with tomato ketchup or chutney.
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