Saturday 12 January 2013

Veg-Noodle Spring Rolls

This crunchy starter is a sure hit for parties and get togethers especially for vegetarians. The name Spring Rolls, I believe has come from the fact that this is prepared widely during the Spring festival in China though it is a popular item in many cuisines.

Here I have used spring roll sheets readily available in the market, instead of preparing the sheets on my own to reduce the cooking time.

Ready made Spring roll sheets – 20

For the filling: 

Onion – 1 medium (finely chopped) 
Spring onions – 1 stalk (finely chopped) 
Maggie  noodles packet – ½ (boiled and chop into pieces) 
Carrot – 2 small 
Cabbage – 1 ½ cups 
Capsicum – ½ 
Beans – 10 (finely chopped) 
Ginger – 1 inch piece (grated) 
Garlic – 5 to 6 cloves (finely chopped) 
Soya sauce - 1 ½ tbsp 
Chilli sauce – 1 tbsp (optional) 
Salt and pepper to taste 
Oil – 2 tsp 
Extra oil for deep frying 
Corn flour – 1 ½ tbsp (to make paste )


For the veg filling:

Cut carrots, cabbage and capsicum into thin strips and keep aside.

Heat oil in a pan; add onions and white part of spring onion and sauté well till it turns translucent. 

Then add the grated ginger and minced garlic. Sauté well.

After that add all the vegetables and cook adding very little water (Vegetables have to be crunchy) 

After that add chopped noodles, soya sauce, salt, pepper, chilly sauce (optional) and spring onion green.  Mix well and keep aside.

To make spring rolls:

Take the spring rolls packet from the freezer and defrost before using.

Mix the corn flour with water to make a paste to stick spring rolls sheets together. Keep aside.

Place the spring roll sheets in the working table. Keep vegetable filling in one corner of the sheet..                                                     

 Now start to roll tightly towards to the opposite side.                                                 

Then fold the left and right sides of sheet.

Apply the cornflour paste and roll till the end. Seal it with cornflour paste and make the rest in the same way.

Heat oil in a  pan, add the rolls in batches and fry until crisp and golden. Drain on kitchen paper. Serve hot with your favorite sauce.


You can also use  panner / tofu / bean sprouts along with vegetables for variation. 

Non-vegetarians can use scrambled egg and minced chicken for filling along with vegetables.

I am sending this recipe to 

What is with my cuppa and Nupur's page"


  1. Spring rolls looks so delicious and perfect...better for this Margazhi climate...njoy!!

    Pepper Bowl

  2. Nice info. Never knew how the Spring rolls got its name. Looks delicious

  3. Crunchy and yummy. Loved the addition of noodles

  4. This is best Spring Rolls Recipe or easy to make, Dear Poornima Porchelvan thanks for sharing, Keep going on with your effort to write more posts.

  5. looks so delicious and nice pictures....thanks for linking...

  6. looks super delicious!!!! lip smacking... Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

  7. receipe is very detailed.... easy to catch it thx poorni


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