- Heat oil in a kadai, add garlic, ginger and sauté.
- Now add onions, capsicum and sauté.
- Now add carrot, cabbage and noodles and cook on high flame while stirring.
- Switch off the flame, add schezuan sauce, tomato sauce and salt and mix well. Keep aside.
- Take a wrapper on dry surface, place a portion of filling mixture in one corner of the wrapper.
- Roll the wrapper ¾ th. Fold both the sides on by one towards centre. Finally roll it completely and seal the edges using little maida water mixture.
- Make all the rolls same way.
- Now deep fry all the rolls and take on a tissue paper.
- Serve the hot spring rolls and garnish with tomato and spring onion.
Here, a scrumptious filling of sautéed veggies and noodles perked with tangy sauces is packed inside readymade spring roll wrappers and deep fried till crisp.
Veg Spring rolls
By Foodism Team
Nov, 7th
745
Servings
2 persons
Cook Time
45 minutes
Ingredients
11
- 13
Ingredients
- Spring roll wrappers 7 units
- Finely chopped onion 1/2 cup
- Finely chopped garlic 2 teaspoons
- Finely chopped ginger 1 teaspoons
- Sliced capsicum 1/2 cup
- Grated carrot 1/2 cup
- Shredded cabbage 1 cup
- Boiled noodles 1/2 cup
- Schezwan sauce 2 teaspoons
- Tomato ketchup 1 teaspoons
- Salt as per taste
- Plain flour 1/4 cup
- Water 4 tablespoons
