I bought a 250g packet of udon noodles. Of which I took half for this recipe (ie 125 grams).

Remove the udon noodles from the package. Read the instructions on the back of the packet. And boil accordingly. Add udon to pot of boiling water. Add 1 tsp oil and ¼ tsp salt.

Simmer for 3 to 5 minutes, stirring occasionally, until the noodles are tender.

Then drain the boiled noodles in a strainer and wash with cold water. Stir gently until the noodles separate and become pliable.

Finely chop the carrot and tomato. Chop spring onion, green chilli, coriander leaves and keep it ready.

Heat 1 tbsp oil in a pan or kadai. Add green chillies and white part of spring onion. Saute for few seconds.

Add carrot, tomato and saute until the vegetables are soft. Then add green part of spring onion and saute for a while.

Now add dark soy sauce, schezwan chutney, vinegar and mix well. Then add the boiled udon noodles and saute for about 3 minutes or until well combined.

Add chopped coriander leaves. Turn off the gas. Spicy Udon Noodles is ready. You can serve this Spicy Udon Noodles immediately.

I used some spicy udon noodles as filling to make spring rolls.

Now for the spring rolls:- Take water in a big plate. Now soak the rice paper in water one at a time until soft on both sides.

Place the soaked rice paper on another dry surface or plate. Next add 2 to 3 tablespoons of spicy udon noodles fillings to the bottom of the rice paper. Roll from the bottom tightly tucking in the sides until it forms a spring roll shape.

From the bottom, roll the rice paper tightly tucking in the both sides and roll it into a spring roll shape (see pictures). The rice paper will be sticky, so it will seal everything together tightly.

Repeat with remaining spring rolls.
Heat nonstick skillet or tawa on medium-low flame. Apply some oil on tawa.

For crispy spring rolls, fry for 3-4 minutes on each side until golden brown.

Serve as is or with tandoori mayonnaise and enjoy.