Ingredients & Preparation
- 1 Carrot julienne cut
- 1 Cup Cabbage julienne cut
- 2 stings Spring onions julienne cut
- 1 medium Capsicum julienne cut
- 5 to 6 Beans julienne cut
- 4 to 5 finely chopped green chillies
- 1 Tablespoon Garlic finely chopped
- 1 Tablespoon Ginger finely chopped
- 1 Teaspoon Green Chilli Sauce
- 1 Teaspoon Red Chilli Sauce
- Few drops of Tabasco
- 1/2 Teaspoon salt
- 1 Teaspoon white Vinegar
- 2 Tablespoon Olive oil
For Dough:
2 Cup All purpose flour put, add 1/2 Teaspoon Salt & 1 Tablespoon hot Oil, add a water appropriately 1 Cup & knead it to tight dough. Make 20 round and roll it flat.
Recipe
Take a large pot and add half pot water.
Add 1 Cup Hakka noodles, put a pinch of salt, 1 Tablespoons oil, boil it till noodles are soft. Drain it & wash with the cold water. Keep it drain aside.
Take a large pot, add 1 Tablespoons oil, make it hot & heat it, put Ginger & garlic, green chillies, saute, put Vegetables & cook for 2 mins , don’t cover with lid, add noodles saute again, add all the sauce ls & salt, add noodles & saute cook for 2 minutes, take out the mixture in the bowl & cool it.
Take one flatten dough, add a Tablespoon of the above stuffing, roll it & close it with little water & the roll will be intact. Like this make all the 20 Rolls, keep it for 2mins.
Heat a oil on wok or Kadhai for frying, put 2 to 3 Rolls at a time & fry till golden brown, take out on the paper towel in a plate, eat hot with your dear once.
