Noodles Spring Rolls Spring Rolls Veg Spring Rolls Recipes

VEGETARIAN FRESH SPRING ROLLS

Steps:

• In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
• Let marinate at room temp for 10 minutes, stirring frequently.
• Meanwhile, place the noodles in a medium bowl.
• Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
• Drain well and snip into 2-inch pieces.
• Set aside.
• Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
• Sprinkle with basil/mint leaves.
• Fold the bottom edge over the filling; fold in both sides and roll up tightly.
• Press to seal.
• Place on a plate seam side down; cover with plastic wrap.
• Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
• Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
• In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
• Serve as a dipping sauce with the spring rolls.
• NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
• Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
• Remove and let drain on a clean dish towel.
• Do not stack the rice papers; they will stick together.

NOODLES SPRING ROLLS | SPRING ROLLS | VEG SPRING ROLLS

Steps:

• Chop all the vegetables and keep aside.
• Add flour, salt and oil in a mixing boil. Mix well, then add milk little by little and make stiff dough. Cover and keep aside.
• Heat the oil in a wok or frying pan on a high flame. Add the onion, garlic, cabbage, capsicum stir fry over a high flame for a few seconds.
• Add noodles, salt, red chilli powder, soya sauce, vinegar into it, mix well and cook for 3-4 minutes and keep aside to cool.
• Take a small dough and roll out to make thin wraps. Put the stuffing of noodles in wrap and make a roll. Close the sides of the roll with the paste of cornflour and water.
• Deep fry it on low flame till it gets golden yellow in colour.
• Drain on a tissue, cut the roll into pieces of 2 inch around.
• Serve hot with tomato ketchup or chutney.