It is Day 12 of Ramadan and Day-Number-Who-Even-Knows of the quarantine. Time seems to be whizzing by at an unexpected rate. I take that as a good thing, knowing that even in this situation life has taken on a brisk rhythm. One of the reasons this particular period in our lives has passed by in a way that feels so full is the wonderful community on Instagram that I am part of. Qashang, from Chili to Choc is an integral member of that community as she is forever wowing us with her creations. There is no question in my mind that not only is she an incredible photographer with a vibrant eye, she is also an incredibly hard work Food Influencer.
It is such a great honor that she is here today in my third installment of Feasting with Friends to share a recipe for her Vegetable Noodle Spring Rolls. For those of you who don’t know Feasting with Friends is a 5-part series on this blog where my talented friends come and share a recipe for your Ramadan and Eid eats. So far we have had this Behari Chicken from Butter Over Bae, these Chicken Tikka Tarts from Chai and Churros and now Qashang’s delicious Vegetable Noodle Spring Rolls.
I have not had these in many years now and will now go scour my house to see if I have the ingredients. Until then meet the talented Qashang and learn more about how to make these rolls!
Qashang from Chili to Choc
Ramadan Mubarak everyone! I am so delighted to be a part of Sarah’s Feasting with Friends series. If there is anyone out here whose recipes I have tried countless times, it is Sarah. She is one of the first few bloggers I started following. I have always admired her! Her recipes are one of the best and her Lahori Fried Fish is a staple item in my house.
So a little bit about myself! My name’s Qashang. I am from Pakistan but live in Germany with my husband and 3-year old daughter. I started Chili to Choc in the beginning of 2019 to share my love for cooking and styling food. When I began I was pretty sure I would get over this hobby of mine within 3 months. But here we still are! During the course of this year I have become more and more passionate about what I do. This ranges from developing recipes from all around the globe to styling dishes to photographing them and then finally sharing my creations with the world.
Noodle Vegetable Spring Rolls
Today I am bringing for you all a Noodles version of the very popular Vegetable Spring Rolls. They are incredibly crunchy and a firm favourite with both the kids and adults. Needless to say, they are also the perfect make-ahead, freezer-friendly Iftar snack. I always make a batch of Spring Rolls, my Keema Samosas and my Box Patties before Ramadan begins. These last me all throughout the month. The best part is you can also bake or air fry them. The filling is super easy, similar to the stir fried vegetable Hakka noodles. I can totally eat the filling all on its own!
- 250 g noodles boiled
- 2 tbsp oil
- 2 cloves garlic minced
- 3 carrots sliced
- 1 bell pepper sliced
- 1 green chili sliced
- 1/2 cabbage sliced
- 4 spring onions sliced
- 2 tbsp soy sauce
- 2 tbsp sriracha sauce
- 1 tsp oyster sauce
- 1 tsp salt
- 1 tsp red chili flakes
- 1/2 tsp brown sugar
- 1 tsp crushed black pepper
- 1 tsp chicken powder optional
- 32 egg roll wrappers/spring roll sheets
- 1/4 cup all-purpose flour
In a pan heat some oil and saute the minced garlic.
On high heat, fry the carrot and bell pepper. Don’t cook for more than 2 mins. You don’t want to lose the crunch.
Add the cabbage. Saute for a minute. Then toss in the green chilies and the noodles.
Then put in all your spices and sauces, keeping the heat on high. Toss around well.
Now add the spring onions and continue to stir. Dry any moisture and turn off heat. Put this filling in a bowl and let cool.
Make a thick paste with flour and water. This will be used to seal the spring rolls.
Take a sheet of spring roll. Put it in a shape of a diamond on your working surface. At one end add around 2 tbsp of the filling. Roll the corner over the filling, fold the two sides and roll tightly all the way up. Brush some flour paste on the edges to seal off.
Repeat for the rest of the filling. Keep all the spring rolls aside.
At this stage, you can freeze them in a single layer and when frozen transfer to a ziplock bag.
These spring rolls can be deep fried, shallow fried, air fried and even baked. I shallow fried them here. See air frying and baking instructions in the notes.
For frying, heat oil in your pot. Then fry these rolls on medium heat till golden on all sides.
Take out on a paper towel to drain excess oil.
Serve with your favourite chutney and enjoy!
You can see a visual guide for folding spring rolls in this post.
You can also add boiled and shredded chicken in the filling.
For air frying, spritz the air fryer basket with oil and coat the spring rolls with some oil too. Put them in a single layer in the pre-heated basket. They shouldn’t be touching each other. Cook for 10 mins at 200C. Flip over midway. You may need to adjust the time/temperature according to your air fryer.
For baking, put these egg rolls on a baking sheet, brush some oil all around and bake at 220C for 15-20 mins until crispy. Don’t forget to turn over in the middle.