Noodles Spring Rolls | Spring Rolls | Veg Spring Rolls

• 0.5 (10 ounce) bag noodles
• 1/2 green cabbage
• 1 onion
• 4 garlic cloves
• 1/2 green capsicum
• 1 tablespoon soya sauce
• 1 tablespoon vinegar
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 tablespoon oil
• 1 tablespoon cornflour
• 2 cups maida flour
• 1/2 cup warm water
• 1 teaspoon salt
• 1 tablespoon oil

1. Chop all the vegetables and keep aside.
2. Add flour, salt and oil in a mixing boil. Mix well, then add milk little by little and make stiff dough. Cover and keep aside.
3. Heat the oil in a wok or frying pan on a high flame. Add the onion, garlic, cabbage, capsicum stir fry over a high flame for a few seconds.
4. Add noodles, salt, red chilli powder, soya sauce, vinegar into it, mix well and cook for 3-4 minutes and keep aside to cool.
5. Take a small dough and roll out to make thin wraps. Put the stuffing of noodles in wrap and make a roll. Close the sides of the roll with the paste of cornflour and water.
6. Deep fry it on low flame till it gets golden yellow in colour.
7. Drain on a tissue, cut the roll into pieces of 2 inch around.
8. Serve hot with tomato ketchup or chutney.

noodles, green cabbage, onion, garlic, soya sauce, vinegar, chili powder, salt, oil, cornflour, flour, warm water, salt, oil

Taken from www.food.com/recipe/noodles-spring-rolls-spring-rolls-veg-spring-rolls-494701 (may not work)