Spring rolls are a favorite appetizer worldwide, known for their crispy exterior and delicious fillings. This unique version of Veg Spring Rolls combines the goodness of fresh vegetables with the rich flavors of Hakka noodles. Perfect for parties or a snack at home, these spring rolls offer an exciting twist, adding a flavorful noodle filling that makes them stand out. Whether you are serving them as an appetizer or a light meal, these veggie spring rolls are sure to impress your guests with their vibrant taste and crunchy texture.
Ingredients
Filling
- 250 grams Hakka Noodles
- 2 teaspoons Salt
- Water, for boiling
- 1 tablespoon minced Garlic
- ½ tablespoon minced Ginger
- 1 tablespoon finely chopped Celery
- ½ cup thinly sliced Onion
- ½ cup julienned Carrot
- ½ cup sliced Beans
- ½ cup thinly sliced Capsicum (bell pepper)
- 1 cup shredded Cabbage
- 2-3 Green Chillies, slit lengthwise
- 2 teaspoons Soy Sauce
- 1 teaspoon Vinegar
- 2 teaspoons Red Chilli Sauce
- ½ teaspoon Tomato Ketchup
- 1 ½ teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper
- 1 tablespoon Spring Onion (for garnish)
Spring Roll Wrapping
- 40 Spring Roll Sheets (1 packet)
- 2 teaspoons Corn Flour
- 1-2 tablespoons Water
Instructions
1. Prepare the Noodles : Boil water in a large pot with 2 teaspoons of salt. Once boiling, add the Hakka noodles and cook according to the package instructions.After cooking the noodles, thoroughly drain them and rinse under cold running water to halt the cooking process. Set aside.
2. Make the Filling: In a large pan, heat some oil and sauté minced garlic and ginger until fragrant.Add finely chopped celery, onions, carrots, beans, capsicum, cabbage, and green chillies. Stir-fry the vegetables on high heat for 3-4 minutes until they are tender but still crunchy.Add soy sauce, vinegar, red chilli sauce, and tomato ketchup. Stir everything together.Add the cooked noodles, sprinkle salt, pepper, and toss everything well to combine. Sprinkle with finely chopped green onions and turn off the heat. Let the filling cool completely.
3. Assemble the Spring Rolls: Mix the corn flour and water in a small bowl to make a paste.Take one spring roll sheet and place a spoonful of filling at one corner.Fold the sides and roll tightly, sealing the edges with the corn flour paste.Repeat the process with the remaining filling and spring roll sheets.
4. Fry the Spring Rolls: Heat oil in a deep frying pan.Fry the spring rolls in small batches over medium heat until they are golden brown and crispy.
5. Serve: Serve the crispy Veggie Spring Rolls hot with a dipping sauce of your choice such as soy sauce or sweet chili sauce.
Conclusion
These crispy veggie spring rolls are perfect for any occasion, blending the savory flavors of Hakka noodles with a variety of crunchy vegetables. The thin and crispy spring roll wrapper provides a satisfying crunch with each bite, while the seasoned noodle filling adds a unique twist that’s sure to be a hit. Whether you enjoy them as a snack, appetizer, or part of a meal, these veggie spring rolls are a great way to elevate any dining experience.
Crispy Veggie Spring Rolls with Hakka Noodles
Ingredients
- 250 grams Hakka Noodles
- 2 teaspoons Salt
- Water for boiling
- 1 tablespoon minced Garlic
- ½ tablespoon minced Ginger
- 1 tablespoon finely chopped Celery
- ½ cup thinly sliced Onion
- ½ cup julienned Carrot
- ½ cup sliced Beans
- ½ cup thinly sliced Capsicum bell pepper
- 1 cup shredded Cabbage
- 2-3 Green Chillies slit lengthwise
- 2 teaspoons Soy Sauce
- 1 teaspoon Vinegar
- 2 teaspoons Red Chilli Sauce
- ½ teaspoon Tomato Ketchup
- 1 ½ teaspoons Salt adjust to taste
- 1 teaspoon Black Pepper
- 1 tablespoon Spring Onion for garnish
- 40 Spring Roll Sheets 1 packet
- 2 teaspoons Corn Flour
- 1-2 tablespoons Water
Instructions
- Prepare the Noodles : Boil water in a large pot with 2 teaspoons of salt. Once boiling, add the Hakka noodles and cook according to the package instructions. After cooking the noodles, thoroughly drain them and rinse under cold running water to halt the cooking process. Set aside.
- Make the Filling: In a large pan, heat some oil and sauté minced garlic and ginger until fragrant. Add finely chopped celery, onions, carrots, beans, capsicum, cabbage, and green chillies. Stir-fry the vegetables on high heat for 3-4 minutes until they are tender but still crunchy. Add soy sauce, vinegar, red chilli sauce, and tomato ketchup. Stir everything together. Add the cooked noodles, sprinkle salt, pepper, and toss everything well to combine. Sprinkle with finely chopped green onions and turn off the heat. Let the filling cool completely.
- Assemble the Spring Rolls: Mix the corn flour and water in a small bowl to make a paste. Take one spring roll sheet and place a spoonful of filling at one corner. Fold the sides and roll tightly, sealing the edges with the corn flour paste. Repeat the process with the remaining filling and spring roll sheets.
- Fry the Spring Rolls: Heat oil in a deep frying pan. Fry the spring rolls in small batches over medium heat until they are golden brown and crispy.
- Serve: Serve the crispy Veggie Spring Rolls hot with a dipping sauce of your choice such as soy sauce or sweet chili sauce.