Healthy Wheat Spring Rolls: A Kid-Friendly Snack
35 minutes
897 reads
About Healthy Wheat Spring Rolls: A Kid-Friendly Snack
Craving a crispy, crunchy snack that's both healthy and delicious? These Wheat Spring Rolls are a game-changer, offering a satisfying crunch without the guilt of frying.We've swapped traditional refined flour for wholesome wheat dough and packed them with a vibrant veggie filling of cabbage, bell peppers, onions, and noodles. Baked to golden perfection, they're a lighter take on a beloved Chinese classic.Perfect for kids and adults alike, enjoy these delightful rolls as a fun appetizer, a light lunch, or a delicious after-school treat.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Filling
- 1 cup Cabbage shredded
- 1 Onion sliced
- 1 cup Bell Peppers roughly chopped
- 1 cup Noodles any type, cooked
- 1 tsp Chili Powder
- 1 tsp Dry Mango Powder dry mango powder, or vinegar
- 1 1/2 tsp Salt or to taste
For the Dough
- 1 batch Wheat Dough enough for 2 servings
Instructions
- Cook the noodles according to package directions. Rinse under cold water to stop the cooking process and prevent sticking. Toss with a few drops of oil.
- Heat 1 tsp of oil in a wok or large skillet over medium heat. Add the sliced onion and sauté for 2 minutes, until softened.
- Add the shredded cabbage and chopped bell pepper to the wok. Stir-fry for a few minutes until slightly softened but still crisp-tender. Avoid overcooking to maintain a pleasant crunch.
- Add the cooked noodles to the vegetable mixture.
- Season with chili powder, amchur (or vinegar), and salt. Stir-fry for 3-5 minutes to combine the flavors.
- Remove the filling from the heat and let it cool completely. This prevents the dough from becoming soggy.
- Divide the wheat dough into small balls. On a lightly floured surface, roll each ball into a thin circle, similar to a puri.
- Place about 2 tablespoons of the cooled filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape, then crimp the edges to seal. This ensures the filling stays put during cooking.
- Deep fry the spring rolls in hot oil until golden brown and crispy. Alternatively, bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, for a healthier option.
- Remove the spring rolls from the oil (or oven) and place them on a paper towel-lined plate to absorb excess oil. Cut each roll into smaller pieces if desired. Serve hot and enjoy!
Recipe Notes
Good To Know
- To prevent soggy wrappers, let the filling cool completely and drain excess moisture before assembling.
- For extra crispiness, lightly oil the spring rolls and bake at 200°C (390°F) for 15-18 minutes, flipping halfway.
- Wrap cooled spring rolls in parchment paper to maintain their crunch, especially in lunchboxes.
- Add chaat masala or lemon juice to the filling for a tangy twist.
Expert Tips
- Use a very sharp knife or kitchen shears to cut the spring roll wrappers cleanly for even rolling.
- Don't overfill the spring rolls, as this can make them difficult to seal and prone to bursting during cooking.
- Serve with a variety of dipping sauces, such as sweet chili sauce, soy sauce, or a peanut-based dipping sauce.
Storage Instructions
- Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 44kcalCarbohydrates: 9gProtein: 2gSodium: 1710mgFiber: 3gSugar: 6g
Neha Paliwal
Articles: 87
4 Comments
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Perfect dish! Can’t wait to cook it.
This is delightful! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.
Absolutely mouthwatering! Great share.