1. Spring Roll Sheets 10-12 2. Cabbage 1 cup, finely shredded 3. Carrot 1/2 cup, shredded 4. Capsicum 1/2 cup, thinly sliced 5. French Beans 1/4 cup, finely chopped 6. Onion 1 large, thinly sliced 7. Garlic 5-6 cloves minced 8. Boiled Noodles 1 cup 9. Soy Sauce 1 tsp 10. Vinegar 1 tsp 11. Black Pepper 1/2 tsp 12. Salt to taste 13. Corn flour Slurry for sealing 14. Oil for deep frying
# METHOD:
Serving size: 8-10
Heat 1 tbsp of oil in a pan. Add garlic and onions and saute until fragrant.
Add cabbage, carrot, capsicum, and beans. Stir fry on high heat for 4-5 minutes.
Add soy sauce, vinegar, salt, and black pepper. Mix in the boiled noodles and toss to combine. Let the filling cool completely.
Place a spring roll on a flat surface. Place 2 tbsp of veggie stuffing on one side. Fold the sides in and roll tightly into a cylindrical shape. Seal with corn flour slurry.
Fry the spring rolls in hot oil over medium-high heat until they turn golden and crisp.
Serve hot and crispy spring rolls paired with either chili garlic sauce, hoisin sauce, tomato ketchup, Schezuan sauce, or mint-coriander chutney.
2 Comments
# INGREDIENTS:
1. Spring Roll Sheets 10-12
2. Cabbage 1 cup, finely shredded
3. Carrot 1/2 cup, shredded
4. Capsicum 1/2 cup, thinly sliced
5. French Beans 1/4 cup, finely chopped
6. Onion 1 large, thinly sliced
7. Garlic 5-6 cloves minced
8. Boiled Noodles 1 cup
9. Soy Sauce 1 tsp
10. Vinegar 1 tsp
11. Black Pepper 1/2 tsp
12. Salt to taste
13. Corn flour Slurry for sealing
14. Oil for deep frying
# METHOD:
Serving size: 8-10
Heat 1 tbsp of oil in a pan. Add garlic and onions and saute until fragrant.
Add cabbage, carrot, capsicum, and beans. Stir fry on high heat for 4-5 minutes.
Add soy sauce, vinegar, salt, and black pepper. Mix in the boiled noodles and toss to combine. Let the filling cool completely.
Place a spring roll on a flat surface. Place 2 tbsp of veggie stuffing on one side. Fold the sides in and roll tightly into a cylindrical shape. Seal with corn flour slurry.
Fry the spring rolls in hot oil over medium-high heat until they turn golden and crisp.
Serve hot and crispy spring rolls paired with either chili garlic sauce, hoisin sauce, tomato ketchup, Schezuan sauce, or mint-coriander chutney.
[Spring Roll](https://www.homelyplatter.in/2025/10/spring-roll.html)
What’s inside? Nice picture, looks very appetizing! Oops your comment just appeared, nice recipe! 10