Heat oil in a wok and add garlic and ginger once hot. Saute on high flame until fragrant.
Add onion, celery and green chillies and saute till the onions are almost translucent.
Next add the carrot and beans and saute for 1 minute. Add Capsicum and saute for 1 minute. Now add cabbage and saute for 2 minutes.
Add the cooked noodles and toss to combine. Season with salt and pepper. Add soy sauce, vinegar, red chilli sauce and ketchup and saute lightly. Stir to ensure the sauce coats all the vegetables.
Combine corn flour and water in a bowl to make a thin slurry. Set aside.
Keep spring roll sheets covered with a wet cloth to prevent it from drying. Lay out one spring roll sheet on the counter with one of the edges facing you. Place 1-2 tablespoons of the filling in the middle near the bottom edge.
Roll the sheet tucking in the filling. Fold from the side to ensure the filling does not fall out.
Tuck in tightly and brush with corn flour slurry along the edges to seal it in. Repeat this process with the remaining spring roll sheets and filling.
Repeat this process with the remaining spring roll sheets and filling.
Set a kadai or fryer with enough oil to submerge the rolls and heat it up. Once hot, drop in the prepared spring rolls.
Fry on medium flame for 6-8 minutes or until golden brown.
Once done, remove from the oil using a slotted spoon or a skimmer and transfer to a tissue lined plate. Serve hot along with some sweet chilli sauce!
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