About:

Have you ever tried to seal noodles in a pocket, this is an exciting blend noodles, vegetables and sauces sealed in the wrapper and baked until crisp. Baked to make it healthier and low-fat. However it can be deep-fried if calorie is not a concern. This is a delicious and crunchy without deep frying.

This can be enjoyed for evening snacks and makes a good party appetizer.

Yields: 10-12
Preparation time: 15 minutes
Cooking time: 15 minutes
Baking time: 15 minutes

Ingredients:

• Boiled noodles-1/2cup
• Finely shredded Cabbage-1cup
• Julienned carrots-1medium
• Spring onion white-1/2cup
• Spring onion greens-1/4cup
• Julienned bell peppers/capsicum-1medium
• Chilli sauce-1tsp
• Soy sauce—2tsp
• Salt-to taste
• Oil-2tsp

Other ingredients:

• Spring roll sheets-12 (recipe link)
• plain flour-3tbsp
• oil-for brushing

Procedure:

For stuffing:

• Heat oil in a wok over high flame, add in spring onion whites, carrots, bell peppers/capsicum and stir fry for 3-4minutes over high flame.
• Add in noodles, cabbage, chilli sauce, soy sauce, salt and cook for 2-3minutes more. Once heated through and veggies are tender turn off the flame, stir in spring onion greens and allow it to cool completely.

For spring rolls:

• For sticking rolls mix plain flour in water to make a thick paste and keep aside.
• Pre-heat the oven at 200deg C. line the baking tray with parchment sheet and set aside.
• Take one spring roll sheet and spread the paste on the sides. Now take a generous amount of noodles mixture and put it on one end of the sheet.
• Roll the spring roll sheet tightly, sealing the ends securely with flour paste.
• Repeat with the remaining ingredients to make more rolls and arrange it on the lined baking tray.
• Lightly spray with oil and bake for 12-15minutes/until slightly golden and crispy.
• Serve hot with sweet and chilli sauce/ketchup.

Note:

• I used homemade spring roll sheets, super market phyllo/filo sheets/spring roll sheets can also be used.
• Fillings can be personalised as per the taste.