Spring Rolls makes for a delicious, crispy and spicy snack.

Time: 40 minutes


  • 30 gm fresh noodles
  • 2 teaspoon peppercorns
  • 2 tablespoon soy sauce
  • 30 gm rice flour
  • 6 spring roll sheets
  • 1 cup shredded cabbage red
  • 1/2 cup sprout bean
  • 1 tablespoon garlic
  • 1 cup vegetable oil
  • salt as required


  • Take a bowl and mix rice flour with water. Put the mixture in a pot and boil it over medium flame until it
  • thickens.
  • Soak the noodles in hot water for 10 minutes. Drain the excess water and then cut them into small pieces and
  • add cabbage, bean sprouts, peppercorns, salt and soy sauce into it.
  • Place a pan over medium flame and fry the garlic cloves until they turn golden in colour and put the noodles
  • mixture to it. Stir-fry for 2 minutes.
  • Roll the spring roll sheet and put a spoonful of the prepared filling in it. Close the ends and give the sheet a
  • cylindrical shape with the help of rice flour paste.
  • Place a kadhai over high flame and heat oil in it. Deep-fry the spring rolls until they turn crispy.
  • Serve hot with tomato ketchup.