This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Heat 1 tablespoon of vegetable oil in a large frying pan and cook the pre-prepared stir fry veg for 1 minute. Finely chop the garlic and add to the pan with the chopped ginger. Stir fry for another minute, add the Maggi liquid seasoning and fry for a final minute. Remove from the heat, tip onto a plate and cool for 10 minutes.
Make the spring rolls
20 Min
Mix the cooked noodles into the vegetables (you can snip the noodles with scissors if they are very long). Lay a sheet of filo pastry out on the surface and spoon some of the filling in a 6-8cm line near one end. Roll up the pastry to encase the filling creating a roll shape, tucking in the pastry at the ends neatly. Beat the egg and brush a little onto the edges to help seal the pastry together. Repeat to use all the pastry and filling.
Fry or Bake
10 Min
Pour vegetable oil into a large, deep pan until it comes about halfway up the side of the pan. Heat the oil until a square of white bread cooks in the oil in about 30 seconds (or to about 180˚C if you have a thermometer). Using tongs, gently lift the spring rolls into the hot oil and fry until golden and crisp, turning occasionally. Alternatively transfer the spring rolls to a parchment lined baking sheet, brush with oil, and bake in an oven preheated to 200˚C (180˚C for fan ovens) for 8-10 minutes until brown and crispy.
Serve
1 Min
Serve while still hot with the Maggi Extra Hot Chilli Sauce!
Stir fry the veg
of
4
Heat 1 tablespoon of vegetable oil in a large frying pan and cook the pre-prepared stir fry veg for 1 minute. Finely chop the garlic and add to the pan with the chopped ginger. Stir fry for another minute, add the Maggi liquid seasoning and fry for a final minute. Remove from the heat, tip onto a plate and cool for 10 minutes.
Make the spring rolls
of
4
Mix the cooked noodles into the vegetables (you can snip the noodles with scissors if they are very long). Lay a sheet of filo pastry out on the surface and spoon some of the filling in a 6-8cm line near one end. Roll up the pastry to encase the filling creating a roll shape, tucking in the pastry at the ends neatly. Beat the egg and brush a little onto the edges to help seal the pastry together. Repeat to use all the pastry and filling.
Fry or Bake
of
4
Pour vegetable oil into a large, deep pan until it comes about halfway up the side of the pan. Heat the oil until a square of white bread cooks in the oil in about 30 seconds (or to about 180˚C if you have a thermometer). Using tongs, gently lift the spring rolls into the hot oil and fry until golden and crisp, turning occasionally. Alternatively transfer the spring rolls to a parchment lined baking sheet, brush with oil, and bake in an oven preheated to 200˚C (180˚C for fan ovens) for 8-10 minutes until brown and crispy.
Serve
of
4
Serve while still hot with the Maggi Extra Hot Chilli Sauce!
Recipe as PDF
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