Crispy Spring Rolls | Indo-Chinese Starter

Everybody likes Indo-Chinese and I am no exception. Though Chinese in India has been made desi in all the ways possible but I still like it. One of the old ways of making spring rolls was to make roti and wrapping with noodle filling, deep fry it to cut in pieces. But now time has evolved and so as the spring rolls.

Phyllo pastry or spring roll sheets are easily available in market today. Use them, they are really quite handy when in a hurry or when serving guests.
This deep fried goodness does attract a lot of attention but its so easy to make. Its a perfect finger food. And these rains in Mumbai definitely called for making them.

I have used a tradition noodle filling but really any filling or leftover bhaji work great too.

Ingredients:

1 packet spring roll sheets

1 cup noodles boiled as per instruction

1 cup cabbage & onions sliced lengthwise

Salt and pepper to taste

1 tsp soy sauce

1 tsp oyster sauce(for veg use sweet chili, Hunan, black bean or any Chinese flavor sauce you prefer)

1/2 tsp vinegar

1 tsp tomato ketchup(optional)

1 tsp green chili sauce

Chili flakes

Mix of 1 TSP cornflour and 1 TSP water.

Method:

For the filling-

Heat oil in a non stick pan.

Saute onions and cabbage on high flame.

Now add noodles and all the sauces.

Check taste and adjust salt as the sauces also have salt.

Our filling is ready.

Now for the final assembly-

Take a sheet and place 1tbsp filling in one corner.

Fold it tightly and now fold both sides in.

Now slowly roll and seal the edge with brushing water and cornflour mixture.

Stage 8 can be made and stored in freezer for about a week.

Deep fry until golden brown.

Alternatively you can also brush them lightly with oil and bake them at 200C for 15 mins of until golden.

Serve with a side of Mayo and garlic chili sauce.

Enjoy!!

Ps

One pack of sheets has 20 sheets. But with the above quantity I made 14 spring rolls.

Thaw the spring roll sheets for about an hour before preparing.

Keep the sheets covered with wet cotton cloth all the time till use.

Seal them in a zip lock bag or with plastic wrap before freezing.

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