Spring rolls

Name: Spring rolls
Cuisine: Pakistani
Ingredients: 1 1/2 teaspoons finely chopped Ginger-Garlic; 1/2 cup Capsicum, finely chopped; 1/2 cup Carrot, julienned or grated; 1/2 cup Cabbage, finely chopped; 1/2 cup French Beans, finely chopped; 1/2 cup Spring Onion, finely chopped; 1/2 cup Boiled Noodles, roughly chopped (optional); 1/4 teaspoon Black Pepper Powder; 1 teaspoon light Soy Sauce; to taste Salt; 2 teaspoons Oil

Sehrish Siddiq @cook_16857500

Karachi Pakistan

Dikhne Mai jitne chote or jaldi se khatam hojane wale hai utne ki ache or mazedar hote hai ye Spring Rolls
#Wokcooking

Sehrish Siddiq @cook_16857500

Karachi Pakistan

Dikhne Mai jitne chote or jaldi se khatam hojane wale hai utne ki ache or mazedar hote hai ye Spring Rolls
#Wokcooking

Saved

Ingredients

1 1/2 teaspoonsfinely chopped Ginger-Garlic
1/2 cupCapsicum, finely chopped
1/2 cupCarrot, julienned or grated
1/2 cupCabbage, finely chopped
1/2 cupFrench Beans, finely chopped
1/2 cupSpring Onion, finely chopped
1/2 cupBoiled Noodles, roughly chopped (optional)
1/4 teaspoonBlack Pepper Powder
1 teaspoonlight Soy Sauce
to tasteSalt
2 teaspoonsOil

Saved

Steps

1

Chop all the veggies and Boil the noodles as per the instructions given on the backside of the noodles pack
2

Heat 2-teaspoons oil in a broad pan over high flame. Add finely chopped ginger-garlic
3

Add capsicum, carrot, cabbage and french beans
4

Cook 3-4 minutes.
5

Add boiled noodles and black pepper powder.
6

Add soy sauce and salt.
7

Mix noodles and veggies
8

Dissolve 2 tablespoons maida in 2-3 tablespoons water to make a smooth and medium thick paste. Follow the instructions given on the wrapper package to separate the sheets. If you are using frozen wrappers, defrost them first and then cover with a samp towel for 2-3 minutes. So the wrapper will come out easily
9

Take one wrapper sheet and place it on a plate or on chopping board. Place 1½-2 tablespoons stuffing at the bottom corner. Keep 1-inch space from sides. Apply little maida paste on the edges using your fingertip or brush.
10

Cover the stuffing by folding the bottom corner (as shown in the photo). If you are using a large wrapper sheet, first cover the stuffing and then roll the sheet towards top edge till the center (halfway
11

Fold it from one side (either left or right) to wrap the end portion of stuffing.
12

Fold it from another side
13

Now, start rolling gently towards the top edge
14

Seal it tightly by sticking open ends.
15

Place it to the plate and make remaining rolls by following the same method. Keep them covered to prevent them from drying.
16

Heat oil in a pan or kadai over medium flame. When oil is medium hot, place 3-4 prepared rolls at a time (more or less depending on the size of the pan) in oil and deep fry until light golden brown and crispy