Vegetable Noodle Spring Rolls
Flour & Spice recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g noodles (boiled)
- 2 tbsp oil
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 1 bell pepper (sliced)
- 1 green chili (sliced)
- 1/2 cabbage (sliced)
- 4 spring onions (sliced)
- 2 tbsp soy sauce
- 2 tbsp sriracha sauce
- 1 tsp oyster sauce
- 1 tsp salt
- 1 tsp red chili flakes
- 1/2 tsp brown sugar
- 1 tsp crushed black pepper
- 1 tsp chicken powder (optional)
- 32 egg roll wrappers/spring roll sheets
- 1/4 cup all-purpose flour
Instructions
- 1
In a pan heat some oil and saute the minced garlic.
- 2
On high heat, fry the carrot and bell pepper. Don't cook for more than 2 mins. You don't want to lose the crunch.
- 3
Add the cabbage. Saute for a minute. Then toss in the green chilies and the noodles.
- 4
Then put in all your spices and sauces, keeping the heat on high. Toss around well.
- 5
Now add the spring onions and continue to stir. Dry any moisture and turn off heat. Put this filling in a bowl and let cool.
- 6
Make a thick paste with flour and water. This will be used to seal the spring rolls.
- 7
Take a sheet of spring roll. Put it in a shape of a diamond on your working surface. At one end add around 2 tbsp of the filling. Roll the corner over the filling, fold the two sides and roll tightly all the way up. Brush some flour paste on the edges to seal off.
- 8
Repeat for the rest of the filling. Keep all the spring rolls aside.
- 9
At this stage, you can freeze them in a single layer and when frozen transfer to a ziplock bag.
- 10
These spring rolls can be deep fried, shallow fried, air fried and even baked. I shallow fried them here. See air frying and baking instructions in the notes.
- 11
For frying, heat oil in your pot. Then fry these rolls on medium heat till golden on all sides.
- 12
Take out on a paper towel to drain excess oil.
- 13
Serve with your favourite chutney and enjoy!