Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Prawn

Indo-Chinese Spring Rolls

Street food in India has a lot of influences from Chinese cuisine, and our resourceful street vendors have over the years developed a new Indo-Chinese cuisine which is extremely popular with the masses. It has its roots in Chinese food, but has been suitably adapted to suit Indian palette. The Spring Roll with a lo-mein kind of filling is one of the most popular take away food. As kids, we've all burnt our tongues while biting into one of these. I added the prawns, and modified the spice levels to suit my family's taste buds.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 cup sliced vegetables (carrots, capsicum, cabbage etc.)
  • 1/2 cup shrimp
  • 1 1/2 cups cooked noodles
  • 1/2 cup chopped spring onion
  • 1 tablespoon finely chopped garlic (10-12 cloves)
  • 2 pieces eggs
  • 1 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • salt to taste
  • 8-10 pieces spring roll wrappers (8" x 8")
  • oil for frying
  • schezwan sauce for dipping

Directions

  1. 1 cup Sliced Vegetables (Carrots, Capsicum, Cabbage etc.)
  2. 1/2 cup Shrimp
  3. 1 1/2 cups Cooked Noodles
  4. 1/2 cup Chopped Spring Onion
  5. 1 tablespoon Finely Chopped Garlic (10-12 cloves)
  6. 2 pieces Eggs
  7. 1 tablespoon Dark Soy Sauce
  8. 1 tablespoon Fish Sauce
  9. Salt to taste
  10. 8-10 pieces Spring Roll Wrappers (8" X 8")
  11. Oil for Frying
  12. Schezwan Sauce for dipping