Vegetable Spring Rolls
Indo-Chinese inspired dish of fried crispy vegetable spring rolls stuffed with veggie noodles and served with schezwan sweet chilli garlic sauce.
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Vegetable Spring Rolls
Course: SnacksCuisine: Vegetarian, Indo-ChineseDifficulty: Medium4-6
servings30
minutes30
minutes1
hourIndo-Chinese inspired dish of fried crispy veg spring rolls stuffed with veggie noodles and served with schezwan sweet chilli garlic sauce.
Ingredients
- For Spring Roll Sheets
1 ½ cups all-purpose flour
½ cup cornstarch
a pinch of salt
⅔ cup water
- For Vegetable Noddle Filling
3 Tbsp vegetable oil
4-5 garlic cloves, minced
1 cm ginger chunk, finely chopped
1 medium onion, sliced
1 medium capsicum, julienned
1 medium carrot, julienned
1 cup cabbage, shredded
1 tsp salt
1 tsp sugar
¼ tsp ground black pepper
2 tsp soy sauce
1 tsp vinegar
1 Tbsp red chilli sauce
1 Tbsp green chilli sauce
2 Tbsp ketchup
2 Tbsp schezwan chutney
1 packet of boiled hakka noodles
- For Schezwan Sweet Chilli Garlic Sauce
2 Tbsp schezwan chutney
4 Tbsp sweet chilli garlic sauce
¼ cup hot water
Oil for frying
Directions
- Add all the spring roll sheets ingredients to a large bowl and knead a soft dough. Apply some oil to the dough, cover, and set aside.
- Place a wok or a large deep frying pan on medium heat. Add oil, garlic, ginger, and onions and sauté until lightly golden, for about 3-4 minutes.
- Add all the remaining ingredients except for noodles. Continuously toss and cook on high heat for 2-3 minutes.
- Add the boiled noodles, mix, and cook on high heat for 2-3 minutes. Turn off the heat and let the veggie noodles cool down.
- Prepare the dipping sauce by combining schezwan chutney, sweet chilli garlic sauce and hot water in a small bowl.
- Heat oil in a wide frying pan on low-medium heat.
- Meanwhile, remove the dough from the bowl, knead again, and form equal size balls. Dust the wooden surface with some flour and use a rolling pin to roll each ball into thin rotis. Add about a spoonful of veggie noodles, fold the sides, apply flour water slurry (mix 2 Tbsp all-purpose flour with 4 Tbsp water, mix thoroughly to remove any lumps) to seal the edges, and gently roll in the shape of a spring roll.
- Once the oil is heated, add the rolls and fry until both sides are golden and crispy.
- Cut the spring rolls and serve them hot with schezwan sweet chilli garlic sauce.
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