Bread Spring Rolls

It is a variation to spring rolls that are made with Maida sheets.

Quantity: 12 pieces

Ingredients:

• Cabbage: 1/4 cup (chopped)
• Carrot: 2 tbsp (grated) (optional)
• Onion: 1 (chopped- length wise)  (You can also use spring onion)
• Soya Sauce: 2 tbsp
• Green chilli: 1 (chopped) (optional) (You can also use chilli sauce)
• Salt: to taste
• Capsicum: 2 tbsp (chopped into thin strips) (optional)
• Boiled Noodles: 1 cup 
• Tomato Ketchup: 1-2 tbsp
• (White) Bread slices: 12 (Don't use wholemeal bread)
• Melted butter (for brushing)
• Oil: 1 tbsp

Method:

• Stuffing:
• Heat oil in non-stick pan.
• Add onions/ spring onions, green chilli. Cook for 1-2 mins.
• Add carrots, cabbage, capsicum and cook for another 2-3 mins.
• Add noodles, salt, tomato ketchup, chilli sauce (if using). Cook for another 1-2 mins.
• Turn off the flame. Add soya sauce and mix well. Keep it aside.

• Now trim the side/ edges of the bread slices.
• Roll the bread slices one by one until they become flat.
• Now, take a flattened bread slice. Put 1 tbsp of stuffing on one end of bread. 
• Apply a very little water at the other end of bread. This will help in sealing the roll.
• Now roll it tightly and seal the other end of the bread. 

• Prepare all the rolls in the same way.
• Brush a little butter on all the bread rolls.
• Next step can be done in two ways:
• Baking:
• Bake in pre- heat oven at 200 deg C for 10-12 mins.

• Roasting on non-stick pan/ tawa:
• Take a non-stick pan/ tawa. Lightly brush it with oil.
• Put bread spring rolls on it.
• Cook until rolls become crisp on all sides (by turning them regularly)
• (Or you can shallow fry the rolls)
• Serve with tomato ketchup or coriander mint chutney.

PS:

• Use fresh bread slices of white bread.
• While boiling the noodles, add 1 tsp of oil. This will prevent noodles from sticking.
• You can also deep fry the bread spring rolls.