Crispy, golden-fried wrappers filled with a savory mix of stir-fried noodles and vegetables. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a satisfying snack.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
453cal
10gprotein
54gcarbs
22g
Ingredients
8 pieces Spring Roll Wrappers (Frozen, thawed)
1.5 cup Cabbage (Finely shredded)
1 cup Carrots (Julienned)
1 cup Capsicum (Thinly sliced)
0.5 cup Spring Onions (Chopped, greens and whites separated)
Fiery and flavorful stir-fried noodles tossed with crisp vegetables and a bold, spicy Schezwan sauce. This popular Indo-Chinese street food classic is a perfect quick meal, ready in under 30 minutes and packed with umami goodness.
Crispy spring rolls with fiery Schezwan noodles. A quick, tangy, and perfectly spiced meal that's pure joy!
This indo_chinese dish is perfect for lunch. With 804.75 calories and 18.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Soy Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper Powder
0.5 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For stir-frying)
2 tbsp All-Purpose Flour (For sealing paste)
3 tbsp Water (For sealing paste)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Filling
Heat 2 tbsp of vegetable oil in a wok or large pan over high heat.
Add the minced ginger, garlic, and optional green chili. Sauté for 30 seconds until fragrant.
Add the spring onion whites, shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the boiled noodles, soy sauce, vinegar, black pepper powder, and salt. Toss well to combine everything and cook for another minute.
Turn off the heat, stir in the spring onion greens, and transfer the filling to a large plate or bowl. Spread it out to cool completely.
2
Assemble the Spring Rolls
In a small bowl, mix the all-purpose flour with water to create a smooth, thick paste for sealing.
Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing towards you).
Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
Fold the bottom corner up and over the filling, tucking it in tightly.
Fold the left and right corners towards the center, creating an envelope shape.
Continue rolling tightly towards the top corner. Apply the flour paste to the edges of the top corner and press firmly to seal the roll.
Repeat this process for all wrappers and filling, placing the finished rolls on a plate without them touching.
3
Fry the Spring Rolls
Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
Carefully slide 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried rolls and place them on a wire rack to drain any excess oil.
Repeat with the remaining rolls.
4
Serve
Serve the hot and crispy spring rolls immediately with sweet chili sauce, schezwan sauce, or your favorite dipping sauce.
352cal
9gprotein
50gcarbs
14gfat
Ingredients
200 g Hakka Noodles (Or any other long wheat noodles)
8 cups Water (For boiling noodles)
1 tsp Salt (For boiling noodle water)
3 tbsp Vegetable Oil (Divided use: 1 tsp for noodles, 2 tbsp for stir-frying)
6 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
1 medium Onion (Thinly sliced)
1 medium Carrot (Julienned)
1 medium Green Capsicum (Julienned)
1 cup Cabbage (Shredded)
4 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tbsp Soy Sauce (Light soy sauce recommended)
1 tsp Rice Vinegar
0.5 tsp Sugar (Optional, to balance flavors)
0.25 tsp Black Pepper Powder (Freshly ground is best)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the Hakka noodles. Cook for 4-5 minutes or until al dente, following package directions. Avoid overcooking.
2
Prep the Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly with cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.
3
Sauté Aromatics: Heat the remaining 2 tablespoons of oil in a large wok or skillet over high heat. Once shimmering, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
4
Stir-fry Vegetables: Add the sliced onions and stir-fry for 1 minute. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. Finally, add the shredded cabbage and cook for another minute until tender-crisp.
5
Add Sauces: Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar (if using), 0.25 tsp salt, and black pepper powder. Stir well to combine the sauce with the vegetables.
6
Toss and Finish: Add the cooked noodles to the wok. Using two spatulas or tongs, gently toss everything together until the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through.
