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!
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Crispy Veggie Spring Rolls with Hakka Noodles
- Total Time: 40 minutes
- Yield: 20 spring rolls 1x
Description
A snack that’s crispy on the outside and packed with flavorful Hakka noodles and crunchy veggies on the inside—what’s not to love? These Crispy Veggie Spring Rolls with Hakka Noodles are the perfect fusion treat for parties, family dinners, or anytime snacking. Serve them with your favorite dipping sauces for a truly satisfying experience!
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.
Notes
- Freezing Option: Freeze uncooked spring rolls for up to 2 months. Fry directly from frozen, adding an extra minute to the cooking time.
- Baking Option: For a healthier twist, brush the rolls with oil and bake at 400°F (200°C) for 15–20 minutes.
- Customization: Add mushrooms, tofu, or shredded chicken for more variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: Asian-inspired