Noodles are nice fillers into spring rolls. It is a meal by itself!
Cuisine: Chinese
Time Required: 40 Minutes
Ingredients:
10 -12 Readymade Wonton Wrappers (Spring Roll wrappers)
3 tbsp Maida / Refined flour mixed with ¼ Cup of water
Oil for deep-frying
For the stuffing:
1tbsp Oil
1 Cup Boiled Noodles
1 Onion, Chopped finely
3 Garlic Cloves, Chopped finely
¼ Cup Shredded Cabbage
¼ Cup Chopped Capsicum
½ inch Ginger, Chopped finely
1tsp Soya Sauce
1tsp Chili Sauce
½ tsp Crushed Pepper
Salt to taste
Method:
For the stuffing:
Heat Oil, add Onions, Garlic, Ginger and sauté for a minute. Add Cabbage and Capsicum and sauté for another minute.
Add Soya, Chili Sauce, Pepper and Salt.
Add boiled noodles and toss. Remove the pan from the flame and let the mixture cool.
For the spring roll:
Take a Wonton wrapper and place it on a dry surface.
Put a spoonful of the noodle mixture on one end of the wrapper.
Roll the wrapper tightly around the filling.
As you reach the center of the wrapper, wrap the sides and seal with the flour paste.
Continue to roll and seal the edges with the flour paste.
Repeat the procedure for the remaining ingredients.
Heat Oil, and deep fry the rolls until they turn golden brown.
Serve hot Noodles Spring Rolls with Tomato-Chili sauce.
