So when Betterbutter announced its contest "Memories of Maggi", I was like "Badi ghazab ki bhook lagi maggi maggi maggi" and ended up making these spring rolls. Sometimes I get spoilt with my food choices but then once in a while junk food chalta hain right! So friends today's recipe is a new style of eating your favourite Maggi in the form of spring rolls, yes Maggi Noodles Spring Rolls. The recipe has been adapted from Ruchi Bharani's channel.
1 packet of Maggi Noodles and tastemaker
1/4 cup thin strips of capsicum
8-10 french beans, cross cut
1/4 cup of shredded cabbage
1 small size onion, cut lengthwise
2 garlic cloves, grated
1 tsp grated ginger
1/4 cup of finely chopped spring onions
2 tbsp Maggi chilli garlic sauce
2 tbsp Maggi seasoning
3/4 cup water
Salt to taste
2 tbsp olive oil
Finely chopped coriander leaves (optional)
Spring roll pastry sheets/Phyllo sheets
Plain flour paste
To make the filling heat oil in a wok. Add finely sliced onion and saute it. Add grated garlic, ginger and chopped spring onion and saute it for a min. Next add cross cut french beans and capsicum strips. Stir it well. Add maggi noodles. Mix the tastemaker spice into 3/4 cup water and pour it in the wok. Let the mixture come to boil. Now add shredded cabbage, chilli garlic sauce and maggi seasoning, Mix everything well, adjust the salt according to taste and let the mixture dry out as seen in below pic. Add some finely chopped coriander leaves (optional). Once done switch off the flame and keep it aside.
I have used frozen spring roll pastry sheets. Thaw it on the kitchen counter before you use them. Gently work with single sheet at a time. Spread a tbsp of filling at one corner of the sheet. Roll it away from you towards the other corner, make tight rolls and seal the other corner of the sheet with flour paste. Repeat with other sheets until the filling gets finished.
Heat oil in a pan and deep fry these rolls until golden brown on all sides. Drain on absorbent paper and serve them hot with chutney or sauce.