Ingredients:
For Stuffing
Maggie noodles (or any noodles you have) - 1 pocket (cook per instruction)
Mixed vegetables - 1.5 to 2 cups (tri-color capsicum, cabbage, carrot)
Soya sauce - 1 tablespoon
Sugar - 1 teaspoon
Oil- 2 teaspoon
White part of Spring onion - 1 tablespoon
Green part of spring onion - 2 tablespoons
Corn flour - 2 teaspoon (make it to a thick paste with water)
Salt to taste
Green chili - 2 (chopped finely)
pepper powder - 1/2 teaspoon (optional)
Garlic - 4 pods (chopped finely)
For Spring roll
Spring roll sheets - 8 (as required)
All-purpose flour (maida) paste - 4 tablespoon (Take 1.5 tablespoon of flour. Mix it with water)
Oil for deep frying
Method
Heat 2 teaspoons of oil. Add garlic, white spring roll, green chili. Fry for 30 sec in medium flame. Add all mixed vegetables. mix well. Add salt, Soya sauce
Add Sugar cook till vegetables are done 3/4th & cooked noodles, Mix well
Add Corn paste. Mix well Cook for a min. Add Spring onion green portion. Mix well. Switch it off. Stuffing is ready
Take the sheet (you should bring it to room temp as stated in the instructions) and place noodles stuffing in one corner and roll as what you see in the video. Apply maida paste towards the end and roll it tightly (See the video)
Prepare all the rolls.
Heat oil and place rolls
Fry till golden brown in medium flame. Once done remove it from oil (after straining extra oil). Place it on kitchen tissue for few mins to remove extra oil.
Serve hot
