Undoubtedly one of the most loved Chinese snack for its crispy crunchy covering and hot vegetables stuffing. Of course, the stuffing combination can be played around with to one’s preference.
Don’t cook the vegetables too much, just cook them to make them moist but still retain the crunch.
You can skip to add noodles if you want to enjoy your rolls simply with the vegetables.
Roll the dough properly and keep a bit tight. As you need to roll really thin sheets for spring rolls.
Seal the sides properly by apply some water on the inner side of the sheet.
Keep all the rolls covered till frying to ensure that spring rolls sheet retain its moisture.
You can also change the shape of your rolls and make these like samosa with noodle fillings.
For the stuffing
- Noodles 30 grams
- Cabbage 1 cup (Shredded)
- Onion 1
- Capsicum 1
- Carrot 1 (small)
- Grated ginger 1 teaspoon
- Soya sauce 1 tablespoon
- Vinegar 1 teaspoon
- Black pepper powder ½ teaspoon
- Salt to taste
- Oil 2 tablespoons
- Water 5 cups
- Spring onion 1 tablespoon (chopped leaves)
For the cover
- All purpose flour 1 cup (Maida)
- Lukewarm water as needed
- Oil 1 tablespoon
- Salt to taste
To make the stuffing
Boil the water on full flame. Break the noodles coarsely and add them to the boiling water along with ¼ teaspoon of salt.
Let them cook till almost done. Drain and wash in running water to cool them down.
Let stand in colander to dry till further use.
Slice the onion and capsicum. Chop (grate) the carrot in very small pieces.
Heat 2 tablespoons oil in a non stick pan on low heat. Add the onion, capsicum, carrot and cabbage. Stir fry them on high flame for 2 minutes.
Add the grated ginger and cook it for a few seconds. Season with salt, black pepper powder, soya sauce and vinegar.
Add in the noodles and spring onion leaves. Toss everything well.
Shut off the flame and let the mixture cool completely.
To make the rolls cover
Take the maida in a big bowl.
Add 1 tablespoon oil and slowly mix with the flour to resemble bread crumbs. This makes the rolls crisp on frying.
Add the lukewarm water little by little to knead a soft dough. Cover and keep for about 15 minutes.
Now, divide the dough into number of small, equal size balls. Roll one ball quite thin without tearing or breaking it.
Place a tablespoon of stuffing on one edge. Roll it towards the other end gently. Now using little water, seal the overlapping edge. Fold the remaining two edges inwards and seal with a little water.
Ready all rolls similarly.
Heat about 2 cups of oil in a thick bottom pan on low flame. When the oil is sufficiently hot, slide in a few rolls at one time.
Let them fry on low to medium heat till light golden brown. Similarly fry all the rolls.
Serve hot to get the crisp taste.