How To Make Noodles Spring Rolls

Ingredients for Noodles Spring Rolls

For kneading dough:

Maida -1 cup
Salt - ¼ tsp
Oil - 2 tsp

For making stuffing:

Noodles - 1 cup (boiled)
Paneer - ¼ cup (cut into small chunks)
Cabbage - ½ cup (finely chopped)
Green peas - ¼ cup
Capsicum - ¼ cup (finely chopped)
Green coriander - 2-3 tbsp
Green chilly - 1-2 (finely chopped)
Ginger - ½ inch baton (grated) or ½ tsp paste
Lemon juice - 1 tsp or 1 tsp vinegar
Black pepper - ¼ tsp
Salt - ½ tsp or as per taste
Oil - for making stuffing and frying spring rolls

Knead dough:

Take maida in any big bowl, add oil and salt into it. Add little lukewarm water at a time and knead soft dough (for kneading this much quantity of dough we used less then ½ cup water). Keep the dough aside for 10-15 minutes so that it gets fermented.

How to make Wrappers for Noodles Spring Rolls:

Make small balls of maida (with this much quantity 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 papers.

How to stuff 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. Like wise prepare all rolls.

How to deep fry spring rolls:

Take some more 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.