Noodles Spring Rolls | Spring Rolls | Veg Spring Rolls

1. 1

   Chop all the vegetables and keep aside.

2. 2

   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.

3. 3

   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.

4. 4

   Add noodles, salt, red chilli powder, soya sauce, vinegar into it, mix well and cook for 3-4 minutes and keep aside to cool.

5. 5

   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.

6. 6

   Deep fry it on low flame till it gets golden yellow in colour.

7. 7

   Drain on a tissue, cut the roll into pieces of 2 inch around.

8. 8

   Serve hot with tomato ketchup or chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.