Baked Maggi Spring Rolls

Hello again to all you wonderful people.

I am sure all of us enjoy the famous delicious 2-minutes Maggi noodles. Everyone in our family enjoys including my 3.5 year old. So today, I am making spring rolls with Maggi noodles.

I came across a video on you tube (Rajshri food) on similar Indian spring rolls, which caught my attention. In addition to that, my husband polished away a whole plate of these baked spring rolls, without saying a word ☺. I am sure to make them soon again.

Let us see how it is made.

Ingredients:

Spring Roll sheets	As needed
Thin peels of carrot	½ Cup
Thinly sliced cabbage	½ Cup
Maggi instant noodles including the masala	1 packet
Finely minced ginger	½ inch
Finely chopped green chili	1
Chat masala	½ Tsp
All Purpose flour	1 Tbsp

Method:

In a pan, heat oil, sauté ginger, green chili and stir-fry for a minute. Add Maggi noodles and add 3/4th cup of water and the let the noodles soften. Add in the masala that comes along with the noodles.

Next - finely chop the cabbage and peel the carrot. Adding carrot peels instead of finely chopped carrots was easier and useful when wrapping the spring rolls.

Preheat the oven to 375 degrees Fahrenheit. Make a thick paste out of all purpose flour and water to help seal the edges of the spring roll.

Take one spring roll sheet, and make a bed of carrot peels and cabbage topping with 1 Tbsp. of noodles. Sprinkle chaat masala over it, and place in one corner side like shown in picture.

Brush the corner with the paste, and fold just to cover the filling like an envelope.

Brush the paste towards the end and start rolling the filling.

Place all the spring rolls on a baking sheet and brush them with oil. Bake them for 25 minutes. When done, remove from the oven and serve with hot chili sauce.