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Maggie Noodles Spring Roll

Maggi Noodles Spring Roll Recipe


Nutritional Value: 689 Calories / Serving Fat 354 cal Carbs 280 cal Protein 55 cal

Course Appetizer
Cuisine Chinese
Keyword maggi noodles spring roll, maggi noodles spring roll recipe, spring roll
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 689 kcal
Author Kalyon Subbarao

Ingredients

  • 1 Packet Maggi Noodles and taste maker
  • ¾ cup Capsicum cut lengthwise
  • ½ cup Shredded Cabbage Lengthwise
  • ½ cup Carrot Shredded length wise
  • 4 to 5 nos scallions of spring onion Lengthwise
  • 4 to 5 nos Garlic cloves cut into thin strips
  • ¼ cup Ginger cut into julians
  • 1 cup of finely chopped spring onions green parts
  • 1 tbsp Grounded fresh pepper
  • Salt to taste
  • 2 tbsp oil
  • Spring roll pastry sheets/Phyllo sheets Used store bought spring rolls pastry sheets
  • Plain flour paste
  • Oil for frying

Instructions

Let’s see how to prepare Maggi Noodles Spring Roll Recipe ?

Preparing the Maggi Noodles Spring Roll filling:

  1. Make the maggi noodles as per packet instructions beforehand and keep it aside to cool it down. Add less water than required so the noodles come out sperate and cook it al dante as they are going to get deep fried as filling.

  2. Heat oil in a wok
  3. Add finely sliced scallions, grated garlic and ginger, chopped spring onion and sauté it
  4. Add the vegetables capsicum, carrot strips and continue sautéing and finally add cabbage and sauté for a while now add maggi noodles.
  5. Mix everything well, add the crushed pepper and adjust the salt according to taste and let the mixture dry out.
  6. Once done switch off the flame and keep it aside.

Rolling the Spring Roll: (Steps depicted just as above the picture)

  1. Take a single sheet and spread a 1 ½ tbsp of filling at topmost one corner of the sheet (leaving some space on the sides for folding in). 

  2. First roll it away from you towards the other corner, just only covering the filling make tight rolls.

  3. Fold and seal the roll from the both the corner of the sheet with flour paste
  4. Then the roll the entire roll just leaving one round.

  5. Apply the flour paste and roll it over completely. See for any opening and fill it up with the flour paste. Try to make the rolls as tight as possible.

  6. Repeat with other sheets until the filling gets finished.

  7. Heat oil in a pan and deep fry these rolls until golden brown on all sides.

  8. Drain on absorbent paper and serve them hot with schezwan sauce or any sauce of your choice.

Recipe Notes