A comforting and creamy Indo-Chinese classic, this soup is a perfect blend of sweet corn, tender vegetables, and savory seasonings. It's a restaurant favorite that's incredibly easy to make at home, ideal as a starter or a light meal.
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.
Warm, gut-friendly sweet corn soup with crispy spring rolls – a comforting, energy-giving combo!
This indo_chinese dish is perfect for breakfast. With 613.78 calories and 13.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp light soy sauce
1 tbsp white vinegar (or rice vinegar)
1 tsp sugar
1 tsp salt (adjust to taste)
0.5 tsp white pepper powder
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Prepare the Corn Base
Set aside 1/2 cup of whole sweet corn kernels for texture.
In a blender, combine the remaining 1.5 cups of sweet corn kernels with 1/4 cup of water or broth.
Blend into a coarse paste. Avoid making it perfectly smooth to maintain some texture.
2
Sauté Aromatics and Vegetables
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the finely chopped ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to burn them.
Add the finely chopped french beans and carrots. Sauté for 2-3 minutes until they are slightly tender-crisp.
3
Combine and Simmer
Add the blended corn paste and the reserved whole corn kernels to the pot.
Pour in the 4 cups of vegetable broth and stir well to combine everything.
Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer for 7-8 minutes to allow the flavors to meld.
4
Season the Soup
Stir in the salt, sugar, white pepper powder, light soy sauce, and white vinegar.
Mix well and taste. Adjust seasonings if necessary; you might want more salt for savoriness, sugar for sweetness, or vinegar for a tangy kick.
5
Thicken and Finish
In a small bowl, whisk the 3 tablespoons of cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
While stirring the soup continuously with one hand, slowly pour the cornstarch slurry into the pot with the other.
Continue to stir and cook for another 2-3 minutes. The soup will thicken to a glossy, velvety consistency. Turn off the heat.
6
Garnish and Serve
Ladle the hot soup into serving bowls.
Garnish generously with freshly chopped spring onion greens.
Serve immediately with optional additions like chili vinegar or fried noodles.
453cal
10gprotein
54gcarbs
22gfat
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)
1 cup Hakka Noodles (Boiled and cooled)
1 tsp Ginger (Finely minced)
4 cloves Garlic (Finely minced)
1 piece Green Chili (Finely chopped, optional)
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.
