Spring Rolls

Instructions

1. 1

   Prepare Noodles and Sealing Paste

   • Cook the Hakka noodles according to package directions until just al dente. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
   • In a small bowl, whisk together the all-purpose flour and 3 tablespoons of water to create a smooth, thick paste. This will act as a glue to seal the rolls.
2. 2

   Stir-Fry the Filling

   • Heat 2 tbsp of vegetable oil in a large wok or pan over high heat.
   • Add the ginger-garlic paste and chopped green chilli. Sauté for 30 seconds until fragrant.
   • Add the sliced onions and stir-fry for 1-2 minutes until they become translucent.
   • Add the shredded cabbage, julienned carrots, and bell pepper. Continue to stir-fry on high heat for 3-4 minutes. The vegetables should be tender but still have a noticeable crunch.
   • Add the cooked noodles, soy sauce, vinegar, salt, and black pepper powder. Toss everything together vigorously to combine well. Cook for another 2 minutes.
   • Turn off the heat and stir in the chopped spring onion greens. Transfer the entire filling to a large plate or tray and spread it out to cool down completely. A cool, dry filling is essential for crispy rolls.
3. 3

   Assemble the Spring Rolls

   • Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you, like a diamond.
   • 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 snugly to create a tight cylinder.
   • Fold in the left and right corners towards the center, like an envelope.
   • Roll it up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal the roll securely.
4. 4

   Fry the Spring Rolls

   • Heat the oil for deep frying in a deep pan or kadai over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper into the oil; it should sizzle and float to the top without browning too quickly.
   • Carefully slide 2-3 rolls into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning them occasionally, until they are an even golden brown and perfectly crisp on all sides.
   • Using a slotted spoon, remove the fried rolls and place them on a wire rack to drain any excess oil. This helps them stay crispy.
5. 5

   Serve

   • Serve the hot and crispy spring rolls immediately with your favorite dipping sauces like sweet chili sauce or Schezwan sauce.