Sundays are holidays for every one else in this world except for moms, in my opinion. Moms need to cook and do their daily chores every day- in fact, 365 days a year. Although I was thinking of taking some rest in the afternoon, post lunch, I got up with the thought of what my kids would have in the evening as a snack. I knew my kids would expect something special on a weekend; something new or innovative from their mom’s kitchen. So I thought it’d be nice to go to my favorite workspace- my kitchen- and prepare something that the kids would love to have. For the past few days, I was thinking of making this Vegetable Noodle Spring Roll but couldn’t make it earlier as I didn’t have the spring roll sheets at home. I was a bit lazy to prepare the sheets from scratch. So, yesterday when I went to the Indian grocery store, I made sure to buy the spring roll sheets without fail so that I could try my recipe. Today I finally prepared these vegetable noodle spring rolls, which turned out really well and I can’t express in words how much my family enjoyed eating them. Warm and crispy rolls with the filling of well-seasoned and flavorsome noodles along with the crunchy, nutritious vegetables is a definite must try for any food lover. And the best part is, it doesn’t take much time to prepare this scrumptious Indo-Chinese appetizer if you multi-task efficiently.
While the water was boiling, I started chopping my vegetables into thin, elongated shreds and later dumped the instant noodles into the boiled water. So by the time my vegetables were ready, my noodles were ready as well. I prepped the oil for deep frying while I was wrapping the spring rolls, and I finished preparing them in minutes before I realized I was done. This is a delicious and super easy snack to prepare when you have guests at home. Kids as well as adults will enjoy eating these spring rolls, as noodles is an all time favorite for everyone.
You can use any leftover noodles for this recipe. You can also prepare these spring rolls in advance (following the same recipe, except for the frying part) and store them in the freezer for later use. Whenever you want to serve them, just take the spring rolls out from the freezer 1 hour earlier and fry them.
To make these Vegetable Noodle Spring Rolls, I used
a) instant noodles that came with seasoning ( I had the manchurian flavor noodles at home so I used the seasoning that came with it),
b) 3-4 varieties of vegetables that we normally use for spring rolls ( I used cabbage, carrot, green bell pepper and onion),
c) store bought spring roll sheets.
It’s more easy and hassle free if you have the sheets in hand rather than making everything from scratch. The spring roll sheets are easily available in any of the larger super markets in the frozen section.
Click below for the recipes of other appetizers:
Mirchi bajji Falafel Manchurian Tandoori platter
Noodle Spring Roll Recipe:
Heat oil in a pan over medium heat and add chopped onions to it. Sauté it for 2-3 minutes till the onions turn translucent. Then add some shredded cabbage and carrot, and sauté it for a few more minutes. Then add chopped bell pepper and sauté till all the vegetables are moderately cooked. Make sure not to overcook the vegetables, it will taste better in the end if we leave them a bit raw and crunchy.
Add in some finely chopped green chilies to the vegetables. If you prefer it less spicy, you can skip adding the chilies. Then add the seasoning powder that comes with your noodles pack. I used the manchurian flavor noodles, so I added the same seasoning to my vegetables. I didn’t add any salt as the seasoning that came with the pack was perfect. I added half of the seasoning first, then added the boiled noodles to the vegetables, and gradually started seasoning.
Mix effectively, so that the flavors are evenly distributed throughout the noodles. I also added some red chili sauce for an extra warmth of spice. Add some chopped spring onions on top.
Take a spring roll sheet and place the noodle stuffing on one corner of it. Fold it from both sides and shape them into spring rolls. Seal the edges of the roll with the paste of corn flour and water. Deep fry them in hot oil till they turn golden. Drain on a tissue and serve them hot.You can also bake them in the oven for 15-20 minutes on a baking tray lined with aluminum foil at 180 C. Take them out as soon as they turn golden brown.
A rich, tangy sauce would complement this dish brilliantly. I prepared some home made chili sauce to eat with the spring rolls. For the chili sauce, I heated one tea spoon of oil and roasted about 8-10 dry red chilies and 5-6 cloves of garlic. I then blended it into a paste by adding water and some low sodium soy sauce. Adjust the taste and add a pinch of salt if required. Serve this delicious hot sauce with the warm, crunchy and flavorsome spring rolls; enjoy this distinctive but decadent taste of spring rolls filled with noodles. I bet it’ll taste awesome! Happy eating 😀
Click here to see the recipes of other appetizers.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1/2 cup of thinly sliced onion
- 1 cup of shredded green cabbage
- 1/2 cup of shredded carrots
- 1/2 cup of finely chopped green bell pepper
- 2-3 finely chopped green chilies (optional)
- 2 tbsp of finely chopped spring onions
- 1/2 packet of 10.6 oz instant noodles of any flavor (half a packet serves for 12 spring rolls approximately )
- 12-15 sheets of spring roll
- 1 tbsp of red chili sauce
- oil for deep frying
Ingredients
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- Boil the noodles and let them cool down completely.
- Heat oil in a pan and throw in thinly sliced onions to it and fry till they turn translucent.
- Add in shredded cabbage, carrots and mix it well.
- After few minutes add finely chopped green bell pepper to it.
- Add in finely chopped green chilies. (optional)
- Let the vegetables cook moderately, then add half of the seasoning and mix it well. (Don't overcook the vegetables)
- No need to add any salt as the seasoning has enough salt in it.
- Add the boiled noodles and mix it gently.
- Drizzle the rest of the seasoning on the noodles and toss them well.
- Add in some red chili sauce and garnish with finely chopped spring onions.
- Take a spring roll sheet, place a generous amount of noodle mix on one side of it.
- Fold it from both sides, shape them into rolls and seal the edges using water or corn paste (corn flour and water mix).
- When the rolls are ready, fry them in a hot oil over medium heat till they turn golden.
- Serve the hot and crispy vegetable noodle spring rolls with ketchup or chili sauce.
