A classic Chinese preparation, today Spring Rolls is one of the most popular snacks in India. Noodles give an edge to this preparation. Check out the recipe of Noodles Spring Rolls.
FOR KNEADING DOUGH
1 cup Maida
¼ tsp Salt
2 tsp Oil
1 cup (boiled) Noodles
¼ cup (cut into small chunks) Paneer
½ cup (finely chopped) Cabbage
¼ cup Green peas
¼ cup (finely chopped) Capsicum
2-3 tbsp Green coriander
1-2 (finely chopped) Green chilly
½ inch baton (grated) or ½ tsp paste Ginger
1 tsp or 1 tsp vinegar lemon juice
¼ tsp Black pepper
½ tsp or as per taste Salt
Oil – for making stuffing and frying spring rolls
Take maida in a bowl. Add oil and salt. Adding little lukewarm water at a time, knead a soft dough.
Keep the dough aside for 10-15 minutes so that it gets fermented.
Take 1 tbsp oil in a pan and heat. When oil is done, add ginger paste, green chilly and sauté for a while.
Add green peas; cover them and sauté for 2 minutes. Also add capsicum, cabbage and sauté for 1-1.5 minutes. Add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander as well.
Mix all ingredients well. Stuffing is ready; take it out in a bowl.
Make small balls of maida (14 balls can be prepared).
Take one ball, dust with dry maida and roll it into 5-6 inch diameter thin puri.
Place it on other plate. Roll the other puri like wise. Now spread ½ tsp oil on this puri. Place the puri rolled earlier above this puri. Press gently and roll from corners into 8-10 inch diameter thin puri.
Place the rolled puri on slightly heated tawa. Roast slightly from both sides and take off from flame. Two at one time are ready. Like wise prepare all.
MAKING SPRING ROLLS:
Stuffing and wrappers are ready. Make thick batter from 1 tbsp maida to stick rolls.
Separate the wrappers and keeping the inner side on top, layer 2 tsp stuffing on it. Spread the stuffing evenly and thinly leaving space on the corners.
Firstly fold the upper corner and now spread little amount of maida batter, fold and stick the sides as well. Roll it nicely. Stick the last corner too. Place the prepared roll on a plate. Prepare all rolls in a similar way.
SHALLOW FRY SPRING ROLLS:
Take 2 tbsp oil in a pan with plain base and place it on flame for heating.
Place 3-4 spring rolls or as many as possible in pan for frying.
Fry on low-medium flame until it turns golden brown from both sides. Take out the fried spring roll on a plate with absorbent paper. Likewise fry all spring rolls.
ALTERNATIVELY DEEP FRY SPRING ROLLS
Take some oil in pan for deep frying the spring rolls. When oil gets medium hot; place 3-4 or as many spring rolls as possible in pan and fry on low-medium flame until they turn golden brown from all sides. Take out the fried spring rolls in a plate with absorbent paper. Like wise deep fry all spring rolls.
Deep fried and shallow fried spring rolls are ready. Serve piping hot noodles spring rolls with green coriander chutney or tomato sauce and enjoy eating.
Noodles spring rolls can also be baked in oven. For this, preheat oven at 200 degree centigrade. Place the rolls on baking tray at some distance and keep tray in oven. Set the oven at 200 degree centigrade for 10 minutes and by keeping constant check on time bake spring rolls until they turn golden brown from all sides.
Prepare stuffing with vegetables of your choice.