Spring Rolls Ka Thoda SOUTH INDIAN Version Bann Gaya!🌝🧑🏻‍🍳😂

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (lukewarm)
• 2 tablespoons Mustard Oil (for dough and frying; gives authentic flavor)
• 1/2 teaspoon Salt
• 1 cup Cooked Noodles (thin egg noodles or rice vermicelli, cooled)
• 1 tablespoon Soy Sauce (low sodium)
• 2 stalks Green Onions (finely sliced)
• 2 cloves Garlic (minced)
• 2 cups Oil for Frying (mustard oil preferred for authentic flavor)

Instructions

1. Make the Dough

   In a mixing bowl combine sifted all‑purpose flour, salt, 2 Tbsp mustard oil, and lukewarm water. Stir until a smooth, non‑sticky dough forms.

   Time: PT10M

2. Rest the Dough

   Cover the bowl with plastic wrap and let the dough rest for 15 minutes at room temperature. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Roll Thin Sheets

   Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a paper‑thin circle (about 8‑inch diameter). Stack sheets with parchment between to avoid sticking.

   Time: PT10M

4. Prepare the Noodle Filling

   In a small pan, heat 1 Tbsp mustard oil, sauté minced garlic for 30 seconds, add cooked noodles, soy sauce, and sliced green onions. Toss for 2‑3 minutes until heated through. Let cool slightly.

   Time: PT5M

   Temperature: Medium heat

5. Assemble the Rolls

   Place a spoonful of noodle filling near the edge of a sheet. Fold the side over the filling, then roll tightly like a spring roll, sealing the edge with a light dab of water.

   Time: PT10M

6. Fry the Rolls

   Heat 2 cups mustard oil in a frying pan to 350°F (175°C). Carefully slide rolls in a single layer; fry 2‑3 minutes per side until golden brown and crisp.

   Time: PT10M

   Temperature: 350°F

7. Drain and Serve

   Remove rolls with a slotted spoon and place on paper towels to absorb excess oil. Serve hot with soy‑soy dipping sauce or chutney.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g