Noodles Spring Rolls | Spring Rolls | Veg Spring Rolls - cooking recipe

Ingredients

0.5 (10 ounce) bag noodles
1/2 green cabbage
1 onion
4 garlic cloves
1/2 green capsicum
1 tablespoon soya sauce
1 tablespoon vinegar
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon oil
1 tablespoon cornflour
2 cups maida flour
1/2 cup warm water
1 teaspoon salt
1 tablespoon oil

Preparation

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.