Spring Rolls ( Noodles)
by Tarla Dalal
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These tasty spring rolls are packed with the goodness of vegetables. They contain a lot of ingredients and are a little tedious to make but definitely worth the effort.
- Heat the oil in a wok over a high flame, add the spring onion whites, mixed vegetables, bean sprouts and stir-fry over a high flame for 3 to 4 minutes.
- Add the noodles, soya sauce and salt and cook for 2 more minutes. Cool and keep aside. Switch off the flame, add the spring onion greens and mix well.
- Place one spring roll wrapper on a dry surface and spoon a little of the stuffing mixture on one end of the wrapper.
- Roll the spring roll wrapper tightly, sealing the ends securely with flour paste.
- Repeat with the remaining ingredients to make 11 more spring rolls.
- Heat the oil in a kadhai and deep-fry till they are golden brown. Drain on absorbent paper.
- Cut each roll at an angle into two and serve hot.
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