Baked Spring Rolls Recipe | Noodle Spring Roll Recipe
Spring rolls are always the best party starters. They are delicious and enjoyed mostly by kids. Instead of frying spring roll, why not enjoy baked noodle spring rolls. Let us begin the preparation.
Ingredients Require for Baked Noodle Spring Rolls:
Refined Flour - 1 Cup (130 grams)
Salt - more than 1/4 tsp
Oil - 1 tbsp
Oil - 1 tsp
Ginger - 1 tsp, grated
Green Chilli - 2, finely chopped
Carrot - 1/2 Cup, julienned
Green Capsicum - 1/2 Cup, chopped
Yellow Capsicum - 1/2 Cup, chopped
Black Pepper - 1/2 tsp, coarsely ground
Red Chilli Powder - 1/2 tsp
Soya Sauce - 1/2 tsp
Vinegar - 1/2 tsp
Tomato Sauce - 1 tsp
Boiled Noodles - 3/4 Cup
Baked Noodle Spring Roll Recipe:
Take 1 cup of maida in a bowl. Add ¼ tsp of salt, 1 tbsp of oil to the maida and mix well. Add water gradually and knead a soft dough. Cover the dough and keep aside for 20 minutes to set.
Meanwhile, prepare the stuffing for the rolls. Heat a pan and add 1 tsp of oil to it. Add 1 tsp of grated ginger (or ginger paste), 2finely chopped chilies, and sauté them briefly.
Now, add ½ cup of julienned carrot, ½ tsp of salt to the pan and sauté them over high heat till slightly firm.
Add ½ cup of green capsicum, ½ cup of yellow capsicum, ½ tsp of coarsely crushed black pepper, 1/2 tsp of red chili powder, ½ tsp of soya sauce, ½ tsp of vinegar, 1 tsp of tomato sauce to the pan and sauté everything briefly.
Alternative: You can also add red capsicum or cauliflower.
Add 1 tsp of oil, ½ tsp of salt, and ¾ cup of noodle to the boiling water and simmer for 8 minutes. Strain the noodles to drain out water. Rinse and drain the noodles, add them to the veggies, and mix well.
Transfer the stuffing to a bowl and allow it to cool. It's been 20 minutes, knead the dough a little and divide it into small portions.
Pick a portion of the dough and cover the remaining ones. Roll the dough into a small roti of slight thickness. Similarly, roll 2more rotis of the dough balls.
Take a rolled roti, apply a little oil, sprinkle dry maida over it, and spread it evenly. Place another rolled sheet over this sheet, again brush a little oil, sprinkle dry maida, and place another sheet over it.
Wrap this 3layered sheet of dough with dry maida and roll it into a thin sheet of 6-7inch diameter. Put the dough sheet in a slightly hot Tawa and roast it from both sides over low flame till its color changes slightly.
When the dough sheet is ready, take it out and separate all the 3-wrappers. Next, lay a wrapper on a board and put some stuffing at the corner of the wrapper while sparing an inch space.
Collect the stuffing together in length and cover it by making a fold from the spared end. Fold it from the sides (both right and left) and apply slurry at the top-most corners. Roll the covered stuffing towards the top and seal it well at the end.
Likewise, prepare all the spring rolls. Assemble all of them on the baking tray and brush cream over them. Now, preheat the oven at 200° centigrade.
When the oven is ready, place the tray in the oven and bake the roll at 200° centigrade for 10 minutes. Check the rolls after 10 minutes, turn them upside down, and bake them again till brown.
When the noodle spring rolls are ready, take them out, and allow them to cool. When they are cool, cut, and serve them with any dip of your choice.
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