When you think of the ultimate snack, Crispy Veggie Spring Rolls with Hakka Noodles easily come to mind. These spring rolls combine crunchy vegetables, flavorful Hakka noodles, and a crispy golden wrapper for the perfect appetizer or snack. Whether you’re serving them at a party or indulging in a treat for yourself, this recipe is a crowd-pleaser that’s as fun to make as it is to eat.
Why You’ll Love Crispy Veggie Spring Rolls
- Fusion Delight: Combines the flavors of classic Asian Hakka noodles with the crunch of spring rolls.
- Perfect Texture: Crispy on the outside, savory and flavorful on the inside.
- Versatile Snack: Ideal for parties, evening snacks, or as a starter for a special meal.
- Easy to Customize: You can adjust the vegetables and spices to suit your taste.
Ingredients for Crispy Veggie Spring Rolls with Hakka Noodles
Filling
| Ingredient | Quantity |
|---|---|
| Hakka Noodles | 250 grams |
| Salt | 2 teaspoons |
| Water (for boiling) | As needed |
| Garlic (minced) | 1 tablespoon |
| Ginger (minced) | ½ tablespoon |
| Celery (finely chopped) | 1 tablespoon |
| Onion (thinly sliced) | ½ cup |
| Carrot (julienned) | ½ cup |
| Beans (sliced) | ½ cup |
| Capsicum/Bell Pepper (sliced) | ½ cup |
| Cabbage (shredded) | 1 cup |
| Green Chillies (slit lengthwise) | 2-3 |
| Soy Sauce | 2 teaspoons |
| Vinegar | 1 teaspoon |
| Red Chilli Sauce | 2 teaspoons |
| Tomato Ketchup | ½ teaspoon |
| Salt | 1 ½ teaspoons |
| Black Pepper | 1 teaspoon |
| Spring Onion (for garnish) | 1 tablespoon |
Spring Roll Wrapping
| Ingredient | Quantity |
|---|---|
| Spring Roll Sheets | 40 sheets |
| Corn Flour | 2 teaspoons |
| Water | 1-2 tablespoons |
For Frying
| Ingredient | Quantity |
|---|---|
| Vegetable Oil | Enough for frying |
Step-by-Step Instructions
Step 1: Prepare the Noodles
- Boil water in a large pot with 2 teaspoons of salt.
- Add the Hakka noodles and cook according to the package instructions.
- Once cooked, drain the noodles thoroughly and rinse them under cold running water to halt the cooking process.
- Set the noodles aside to cool.
Step 2: Make the Filling
- Heat oil in a large pan over medium heat. Add minced garlic and ginger, sautéing until fragrant.
- Add celery, onions, carrots, beans, capsicum, cabbage, and green chillies.
- Stir-fry the vegetables on high heat for 3–4 minutes until tender yet crunchy.
- Stir in soy sauce, vinegar, red chilli sauce, and tomato ketchup.
- Add the cooked noodles, sprinkle with salt and black pepper, and toss everything together until well mixed.
- Garnish with spring onion and set the filling aside to cool completely.
Step 3: Assemble the Spring Rolls
- Mix the corn flour with 1-2 tablespoons of water to create a paste for sealing the rolls.
- Lay one spring roll sheet flat on a clean surface.
- Place a spoonful of the filling at one corner of the sheet.
- Fold the sides over the filling and roll tightly. Seal the top edge with the corn flour paste.
- Repeat the process with the remaining sheets and filling.
Step 4: Fry the Spring Rolls
- Heat vegetable oil in a deep frying pan to 350°F (175°C).
- Fry the spring rolls in small batches until golden brown and crispy.
- Remove and place on a paper towel-lined plate to drain excess oil.
Step 5: Serve
- Serve the spring rolls hot with soy sauce, sweet chilli sauce, or your favorite dipping sauce.
Nutritional Information (Per Spring Roll)
| Nutrient | Amount |
|---|---|
| Calories | 120-150 |
| Protein | 3-4g |
| Fat | 6-8g |
| Carbohydrates | 12-15g |
| Sodium | 200-300mg |
Tips for Perfect Veggie Spring Rolls
- Keep the Wrappers Covered: Spring roll wrappers can dry out quickly, so keep them covered with a damp cloth while assembling.
- Cool the Filling: Let the filling cool completely before assembling to prevent the wrappers from tearing.
- Roll Tightly: Ensure the rolls are wrapped snugly to avoid oil seeping in during frying.
- Fry in Small Batches: Avoid overcrowding the frying pan for even cooking.
- Customize the Filling: Add your favorite veggies, tofu, or even mushrooms for variety.
Serving Suggestions
- Pair these crispy spring rolls with a spicy peanut dipping sauce or hoisin sauce for added flavor.
- Serve alongside a light soup or salad for a balanced meal.
- Include them as part of an appetizer platter with dumplings, satay skewers, and edamame.
FAQs
1. Can I bake these spring rolls instead of frying?
Yes! Preheat your oven to 400°F (200°C), brush the spring rolls with oil, and bake for 15–20 minutes until crispy.
2. How do I store leftover spring rolls?
Uncooked spring rolls can be frozen for up to 2 months. Cooked spring rolls should be stored in an airtight container in the refrigerator and reheated before serving.
3. Can I use rice paper instead of spring roll sheets?
Rice paper is better for fresh rolls rather than fried ones. For crispy spring rolls, stick to traditional wrappers.
4. What can I substitute for Hakka noodles?
You can use regular spaghetti or rice noodles as a substitute. Just ensure they’re cooked al dente.
5. Are these spring rolls vegan?
Yes! This recipe is naturally vegan, but check the packaging of the spring roll sheets to ensure they don’t contain animal products.
6. Can I add meat to the filling?
Absolutely! Shredded chicken, minced pork, or shrimp can be added for a non-vegetarian version.
Why You’ll Fall in Love with This Recipe
These Crispy Veggie Spring Rolls with Hakka Noodles are the ultimate fusion snack. They’re crispy, packed with flavor, and endlessly customizable, making them perfect for any occasion. Whether you’re hosting a party or enjoying a quiet evening at home, these spring rolls are sure to be a hit.
Final Thoughts
Ready to elevate your snack game? With this recipe for Crispy Veggie Spring Rolls with Hakka Noodles, you can create restaurant-quality spring rolls right in your kitchen. Gather your ingredients, roll up your sleeves, and enjoy a snack that’s as fun to make as it is to eat!