Noodle Spring Rolls

1. In a large bowl, combine flour, salt and 2 tsp oil.Mix well and then knead the dough by adding water in batches.
2. Make small balls out this dough and roll them flat into small disc shapes.
3. Heat 2 tbsp of oil on a wok of medium-high heat.
4. Sauté all the vegetables (capsicum, carrots and cabbage) for 2 minutes.
5. In a medium-sized pot, boil the noodlesaccording to the package instructions.
6. Add cooked noodles along with the soy sauce and ketchup into the sautéed vegetable mixture. Toss with tongs to ensure that the noodles don’t break or get mashed.
7. Add 2 tbsp of the noodle mixture into the flour discs and seal the edges of the discs into a cylindrical shape using wet finger tips.
8. Add the rest of the oil in the wok and fry the rolls over medium-high heat until they are golden brown.
9. Serve your noodle spring rolls with sweet and spicy saucesor ketchup and enjoy! 

Trivia

Even though spring rolls are found in every Chinese restaurant, it was actually invented in the 1930s in New York.

Spring roll is actually called egg roll in western countries.

Noodles can trace their origins back to China in the Han Dynasty around 4000 years ago. They have stood the test of time and are still considered to be one of the most favorite dishes all over the world.

Every culture has its own version of noodles, the Italians have their pasta, Arabs have vermicelli, the Germans have Käsespätzle and Japan has ramen etc.