noodles spring rolls

Noodles Spring Rolls Recipe

Noodle Spring Rolls Recipe – Spring Rolls with Noodles Recipe

Noodles spring rolls are the most popular and tempting chinese snacks loved by all, especially kids. Kids and young generation love eating spring rolls. Today spring rolls are one of the most popular snacks in India. Noodles simmered with veggies and few spices give edges to this preparation. Different types of spring rolls can be made by combinations of different types and stuffing. Making noodles spring rolls is easy and quick. This crispy appetizer can be served with a steaming cup of coffee or tea.

We have already shared the recipe for vegetable spring rolls with you all. For the earlier recipe of vegetable spring rolls we made the wrappers by spreading maida batter on tawa evenly and cooked it through. Today we will make wrappers by rolling refined flour dough really thinly and then let it roast well. Fill these wrappers with the noodles stuffing and deep fry or shallow fry as per your convenience. So, try out this easy to follow recipe of noodles spring roll and treat everyone with these savory dish, especially kids. Enjoy!

Directions

Getting ready:

1.  Dissolve refined flour in some water and make a thick batter.

Making:

2.  Take refined flour in a big mixing bowl and add oil and some salt to it. Use lukewarm water and add in small portions to knead soft dough.


3.  Cover and keep the dough aside for 10 to 15 minutes to rest.


4.  For stuffing, heat 1 tbsp of oil in a pan and add ginger paste, green chilly and saute for a while.


5.  Then to it add green peas and cook them through till soft. Then add capsicum, cabbage and saute for another minute or so.


6.  Now add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander. Mix everything really well. Stuffing is done and ready.


7.  Divide the dough into equal balls and place it in a bowl.


8.  Lift one dough ball at a time and dust it with some dry flour. Roll out into 5 to 6 inch diameter thin poori. Keep it aside and similarly roll out the other dough ball as well.


9.  Apply ½ tsp oil over the rolled poori and place it above the other one. Press gently at the corners and roll out into 8 to 10 inch diameter thin puri.


10.  Place this rolled puri over the hot tawa and roast it slightly from both sides. Take it off from flame when little dark in color. Similarly prepare the rest as well.


11.  Separate out the prepared wrappers and take one wrapper at a time. Layer 2 tsp stuffing over the rolled poori, leaving space at the edges.


12.  Fold the upper corner first and apply some refined flour paste. Fold and stick the sides. Then apply more refined flour batter and roll. Stick the last corner too. Place all the rolls on a plate and similarly prepare the rest.


13.  To shallow fry, heat 2 tbsp oil in a pan or wok and place 3 to 4 springs rolls in it. Fry until they get golden brown and crispy from all sides, evenly. Drain out the fried ones on kitchen paper towels.


14.  To deep fry, heat enough oil in a wok and slide 3 to 4 spring rolls in it. Keep the flame low-medium and fry the rolls until golden brown and crispy.


15.  Drain out the fried rolls on absorbent paper to remove excess oil and prepare the rest with any of the two methods. Noodles spring rolls are ready to serve.

Serving:

16.  Serve these lip smacking and super tasty noodles spring rolls piping hot with any dip like tomato ketchup or Indian chutney like green coriander chutney, mint chutney or any other and enjoy.

Suggestions

  • You can bake these rolls in oven. For this, preheat the oven at 200 degree centigrade. Place the rolls at some distance on a baking tray. Bake for 10 minutes on 200 degree centigrade and keep checking. Bake till they become golden brown.
  • Add veggies as desired and prepare these noodles spring rolls.

Noodles Spring Rolls Recipe - Spring roll noodles spring rolls
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour – 1 cup
  • Salt – ¼ tsp
  • Oil – 2 tsp
  • Noodles – 1 cup (boiled)
  • Paneer – ¼ cup (cut into small chunks)
  • Cabbage – ½ cup (finely chopped)
  • Green peas – ¼ cup
  • Capsicum – ¼ cup (finely chopped)
  • Green coriander – 2-3 tbsp
  • Green chilly – 1-2 (finely chopped)
  • Ginger – ½ inch baton (grated) or ½ tsp paste
  • Lemon juice – 1 tsp or 1 tsp vinegar
  • Black pepper – ¼ tsp
  • Salt – ½ tsp or as per taste
  • Oil – for making stuffing and frying spring rolls
Instructions
  1. Dissolve refined flour in some water and make a thick batter.
  2. Take refined flour in a big mixing bowl and add oil and some salt to it. Use lukewarm water and add in small portions to knead soft dough.
  3. Cover and keep the dough aside for 10 to 15 minutes to rest.
  4. For stuffing, heat 1 tbsp of oil in a pan and add ginger paste, green chilly and saute for a while.
  5. Then to it add green peas and cook them through till soft. Then add capsicum, cabbage and saute for another minute or so.
  6. Now add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander. Mix everything really well. Stuffing is done and ready.
  7. Divide the dough into equal balls and place it in a bowl.
  8. Lift one dough ball at a time and dust it with some dry flour. Roll out into 5 to 6 inch diameter thin poori. Keep it aside and similarly roll out the other dough ball as well.
  9. Apply ½ tsp oil over the rolled poori and place it above the other one. Press gently at the corners and roll out into 8 to 10 inch diameter thin puri.
  10. Place this rolled puri over the hot tawa and roast it slightly from both sides. Take it off from flame when little dark in color. Similarly prepare the rest as well.
  11. Separate out the prepared wrappers and take one wrapper at a time. Layer 2 tsp stuffing over the rolled poori, leaving space at the edges.
  12. Fold the upper corner first and apply some refined flour paste. Fold and stick the sides. Then apply more refined flour batter and roll. Stick the last corner too. Place all the rolls on a plate and similarly prepare the rest.
  13. To shallow fry, heat 2 tbsp oil in a pan or wok and place 3 to 4 springs rolls in it. Fry until they get golden brown and crispy from all sides, evenly. Drain out the fried ones on kitchen paper towels.
  14. To deep fry, heat enough oil in a wok and slide 3 to 4 spring rolls in it. Keep the flame low-medium and fry the rolls until golden brown and crispy.
  15. Drain out the fried rolls on absorbent paper to remove excess oil and prepare the rest with any of the two methods. Noodles spring rolls are ready to serve.
  16. Serve these lip smacking and super tasty noodles spring rolls piping hot with any dip like tomato ketchup or Indian chutney like green coriander chutney, mint chutney or any other and enjoy.

 

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