Instant Noodle Spring Rolls


What You Need:

  • To prepare the stuffing, heat ½ tablespoon oil in a non-stick pan, add the cabbage and sauté for 30 seconds.
  • Add the baby corn and sauté for 1 to 2 minutes. Add the mixed capsicum and sauté for 1 minute. Add the chilli sauce and 1 tablespoon tomato ketchup and sauté for 1 minute.
  • Add the crushed peppercorns, sugar, salt, chilli powder, noodles and coriander leaves, mix and cook for 1 to 2 minutes. Switch off the heat and cool.
  • Heat sufficient oil in a kadai.
  • Divide the dough into large equal portions and roll out into thin discs, dusting with some wheat flour. Cut each disc into roundels using a medium-sized cookie cutter.
  • Put some stuffing at the centre of each roundel, roll and seal using some water on the edges.
  • Deep-fry the rolls in hot oil till golden brown and crisp. Drain on absorbent paper.
  • Serve hot with tomato ketchup.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host