Whole wheat Veggie Spring Rolls

Name: Whole wheat Veggie Spring Rolls
Total time: 2400 s
Yield: 10 spring rolls
Cuisine: American
Ingredients: 1 cup whole wheat flour; 1/2 cup rice flour; 2 tbsp oil for dough; as required Water; as needed Oil for deep frying; to taste Salt; For the stuffing:-; 1 cake Maggi/top ramen/ dragon noodles; 1/2 cup cabbage shredded; 1/2 cup finely sliced carrots; 1/2 cup finely sliced capsicum; 1/2 cup spring onion bulbs; 1/2 tsp vinegar; 1 tbsp soya sauce; to taste Salt; 1 tbsp garlic powder; 3/4 tsp ginger powder; 1 tsp pepper powder; To garnish:-; as needed Chopped spring onion greens

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#nonindian
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Another Chinese starter that I always have to have is spring rolls. They are a kids favourite snack and sold worldwide with various stuffings. Here I have made the Classical Chinese type with noodles and veggies, but outer covering is made with whole wheat instead of Maida . Do try this recipe!
Happy Cooking!
#rolls

Supraja Nagarathinam @cook_13583444

Saved

Ingredients

40 mins

10 spring rolls

1 cupwhole wheat flour
1/2 cuprice flour
2 tbspoil for dough
as required Water
as neededOil for deep frying
to tasteSalt
For the stuffing:-
1cake Maggi/top ramen/ dragon noodles
1/2 cupcabbage shredded
1/2 cupfinely sliced carrots
1/2 cupfinely sliced capsicum
1/2 cupspring onion bulbs
1/2 tspvinegar
1 tbspsoya sauce
to tasteSalt
1 tbspgarlic powder
3/4 tspginger powder
1 tsppepper powder
To garnish:-
as neededChopped spring onion greens

Saved

Steps

40 mins

1

Make a dough with the wheat flour, rice flour, salt, oil and water. Knead well for 5 mins. Cover with samp cloth and let rest for 10 mins.
2

Meanwhile make the stuffing. Sautée all the veggies on medium high flame with oil and salt to taste until crisp. Boil the noodles until al dente (firm to the bite but not too soft) and add to the veggies. Add the soy sauce, garlic powder, vinegar now mix well. Remove from stove and let it cool down.
3

Divide the dough into small balls. On a flat surface, roll each ball into a thin large circle. Place 2tbsp of the stuffing on one side and roll inwards.
4

Now fold it on both sides and wrap it up like a towel. Seal the edges well with water or Maida slurry.
5

Deep fry in hot oil until Golden brown and crisp.
6

Remove onto tissues to drain excess oil. Cut In the centre into 2 pieces or serve as such. Serve hot garnished with spring onion greens and tomato ketchup.
7

Enjoy with evening tea or as starters.