Instant Noodle Spring Rolls In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

These simple to make spring rolls take instant noodles to another level a definite hit with kids.

INSTANT NOODLE SPRING ROLLS

Ingredients

100 grams instant noodles, boiled
200 grams whole wheat flour-refined flour dough
½ tablespoon oil + for deep-frying
¼ cup chopped cabbage
¼ cup finely chopped baby corn
¼ cup finely chopped mixed capsicums (red, green and yellow)
1 tablespoon red chilli sauce
1 tablespoon tomato ketchup + for serving
Crushed black peppercorns to taste
½ teaspoon sugar
Salt to taste
½ teaspoon red chilli powder
1 tablespoon chopped fresh coriander leaves
Whole wheat flour (atta) for dusting

Method

1. To prepare stuffing, heat ½ tablespoon oil in a non-stick pan. Add cabbage and sauté for 30 seconds.
2. Add baby corn and sauté for 1-2 minutes. Add mixed capsicum and sauté for 1 minute. Add chilli sauce and 1 tablespoon tomato ketchup and sauté for 1 minute.
3. Add crushed peppercorns, sugar, salt, chilli powder, noodles and coriander leaves, mix and cook for 1-2 minutes. Switch off heat and cool.
4. Heat sufficient oil in a kadai.
5. Divide the dough into large equal portions and roll out into thin discs, dusting with some wheat flour. Cut each disc into roundels using a medium size cookie cutter.
6. Put some stuffing in the center of each roundel, roll and seal applying some water on the edges.
7. Deep-fry the rolls in hot oil till golden brown and crisp. Drain on absorbent paper.
8. Serve hot with tomato ketchup.


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