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Recipes >> Appetizer, Side Dish Recipes > Spring Rolls by tahir chaudhry

Spring Rolls

Spring Rolls
Prep Time
20 min
Cook Time

10 min

Deep frying spring rolls gives them a golden, crispy outer shell while leaving the veggies inside moist and tender. Fry spring rolls to a perfect golden color by keeping the oil temperature just right.
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Source:  Tahir Chaudhry in Cooking on a budget at Masala TV Channel
11 Ratings
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  • Samosa strips 20
  • Rice noodles 30 grams
  • Bean sprouts 1 cup
  • Bamboo shoots ½ cup
  • Cabbage (thinly sliced) 1 cup
  • Spring onions ¼ bunch
  • Salt 1 tsp
  • Black pepper powder ¼ tsp
  • Soya sauce 1 tsp
  • Sesame seed oil 1 tsp
  • Eggs 2
  • Oil for frying

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Cooking Directions

  1. Soak rice noodles for 15 minutes (they do not require boiling).

  2. Heat sesame seeds oil in a wok.

  3. Add rice noodles, bamboo shots, cabbage, spring onions, salt, black pepper powder, soya sauce, bean sprouts and 1 egg.

  4. Stir fry for 1-2 minutes.

  5. Put off the flame; place all ingredients at one end of samosa strips.

  6. Fold them and close the edges with beaten egg, then deep fry till golden brown.

  7. Take them out on paper towel.

  8. Serve delicious, hot, crispy Spring Rolls with ketchup.

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