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Add a photoCrispy Spring rolls, with Chinese stuffing. This very light yet filling snack makes a perfect partner with a cup of tea on those Monsoon days.
Ingredients
- 8-10 Spring roll wrappers
- Oil to deep fry
- For stuffing:
- 1 cup Mix vegetables chopped very fine - Carrot, Cabbage, Beans, Corns, Bell Peppers etc.
- 1/2 cup bean sprouts
- 1 cup fresh egg noodles
- 1 tbsp Soy sauce
- 1 tbsp Vinegar
- 2 tbsp ginger garlic paste
- 2 tbsp spring onion, chopped small
- 3-4 green chilies, chopped very small - optional
- 1 tsp black pepper
- Salt to taste
- 1 tsp Oil
Directions
- Heat oil in a pan, fry ginger garlic paste, green chillies and spring onion for a minute.
- Add all the vegetables and cook uncovered for 3-4 minutes, stirring them frequently. The texture should be crunchy and not soft hence dont cover the pan while cooking.
- When its all done, add soy sauce and vinegar and seasoning. Mix well and now add Egg Noodles, give a gentle stir and turn off the flame.
- Keep aside this stuffing till gets at room temperature, cold enough to be handled by bare hands.
- Once its OK to touch, heat the oil in a wok and keep it ready for frying
- While the oil is getting hot, fill in the spring roll sheets with the stuffing, fold it well and keep in a plate
- Deep fry each roll on a medium flame, careful not to burn them, serve immediately
- I served these Spring rolls with Thai Peanut Sauce, sweet chili sauce and Mint sauce will also go well with this Chinese snack
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 2 servings | |
| Calories 210 | |
| Calories from Fat 34 | 16% |
| Total Fat 3.92g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.07g | |
| Cholesterol 16mg | 5% |
| Sodium 518mg | 22% |
| Potassium 583mg | 17% |
| Total Carbs 38.23g | 10% |
| Dietary Fiber 7.2g | 24% |
| Sugars 4.67g | 3% |
| Protein 9.29g | 15% |
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