Ingredients
Method
Filling:
1. Heat oil in a wok.
2. Add ginger and garlic.
3. Sauté on high flame.
4. Add onion, green chillies and celery.
5. Sauté till the onions are almost translucent.
6. Next, add beans and carrots.
7. Sauté for 1 minute.
8. Add capsicum.
9. Sauté for 1 minute.
10. Now add cabbage.
11. Sauté for 2 minutes.
12. Add soy sauce, red chilli sauce, vinegar and ketchup.
13. Sauté lightly.
14. Stir well.
15. Add the cooked noodles and toss.
16. Season with salt and pepper.
17. Garnish with spring onions.
18. Set the noodles aside to cool.
Spring roll:
19. Mix corn flour and water in a bowl to make a thin slurry.
20. Set the mixture aside.
21. Cover the spring roll sheets with a wet cloth to prevent them from drying.
22. Spread out one spring roll sheet on the counter with one edge facing you.
23. Place 1–2 tablespoons of the filling in the middle near the bottom edge.
24. Roll the sheet with the filling inside.
25. Fold from the side, tuck in tightly and brush with corn flour slurry along the edges to seal them.
26. Repeat for all spring roll sheets.
27. Either fry them immediately* or freeze them for later**.
*For immediate consumption:
a. Heat oil in a kadhai for frying.
b. Drop in the prepared spring rolls.
c. Fry for 6–8 minutes on medium flame till they turn golden brown. Do not overcrowd the pan.
d. Transfer the fried spring rolls to a tissue-lined plate.
e. Serve hot!
**For later use:
a. Heat oil in a kadhai for frying.
b. Drop in the prepared spring rolls.
c. Half-fry the rolls.
d. Let them cool.
e. Store in air-tight bags in the freezer.
f. Simply fry the frozen rolls later.