Crispy, golden-fried wrappers filled with a savory mix of noodles and crunchy vegetables. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special evening snack.
A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
Crispy veg spring rolls with perfectly spiced chilli garlic noodles - a tangy, energy-giving treat!
This indo_chinese dish is perfect for dinner. With 696.6500000000001 calories and 16.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Soy Sauce (light soy sauce)
1 tbsp White Vinegar
0.5 tsp Black Pepper Powder
0.75 tsp Salt (or 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 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
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
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
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
Serve
Serve the hot and crispy spring rolls immediately with your favorite dipping sauces like sweet chili sauce or Schezwan sauce.
315cal
9gprotein
47gcarbs
11gfat
Ingredients
200 g Hakka Noodles (Spaghetti or ramen noodles can be used as a substitute)
1 tsp Salt (For boiling noodles)
1 tsp Vegetable Oil (For tossing cooked noodles)
2 tbsp Sesame Oil (Toasted sesame oil provides the best flavor)
12 cloves Garlic (Finely chopped)
3 whole Dry Red Chillies (Broken into halves)
2 whole Green Chillies (Slit lengthwise)
2 tbsp Spring Onion Whites (Chopped)
1 medium Onion (Thinly sliced)
1 medium Capsicum (Julienned (any color))
1 medium Carrot (Julienned)
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Red Chilli Sauce (Use Sriracha or an Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
2
Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.
3
Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
4
Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
5
Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
6
Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.
