Spring Rolls Made With Noodles

We have lived on an island in the hurricane belt and one of the things you learn is that you need to stock up on food, water and fuel. The quality of freeze-dry products was therefore excellent. When we moved to an island on the edge of the hurricane belt, that necessity was a lot less, but with the arrival of Corona the shops became emptier. So I have stocked up again, but real freeze dry meals are hardly available. However, I found a brand of noodles that - to make it a meal - only required some water added before heating in the microwave. It turned out not to be our taste so I ended up with a few packages. Because throwing away was not an option, I decided to make spring rolls out of it. Because I couldn't get spring roll pastry I made this myself but I recommend: if you can buy this, do so. If you bake the pastry yourself, make sure you have a good non-stick frying pan, preferably not larger than 20 cm ø, mine was a bit to big for it.

Note: if you fry spring rolls in an airfryer they stay whiter than when you deep fry them!!

For the spring roll pastry:
100 g flour
50 g cornstarch
2 tbsp oil
Oil and kitchen paper to oil the pan after each sheet
egg (split)
Pinch of salt
300ml of water
Put the egg whites away in the fridge to seal the spring rolls later

For the filling:
Chow Mein noodles or similar
Vegetables of your choice
Option chicken or ham

Non stick frying pan
Whisk
Sieve
Brush
Bowls
Two plates
Dishcloth
Airfryer
Crisco or similar

Mix the flour and cornflour into a bowl and add a pinch of salt and stir to combine.

Stir in 2 tablespoons of oil and the egg yolk. Now beat in water, a little at a time with a whisk and make a smooth batter. This should not be too thick.

Strain the batter so that any lumps are out and let the batter rest in the fridge for half an hour. Add some more water before use if the batter is too thick.

Grease a frying pan with a paper towel with oil and heat over medium heat (if using gas, use a flame spreader).

Spoon two to three sauce spoons of the batter into the centre of the pan and swirl it around, if necessary, pour off any excess batter, so that the entire pan bottom is covered with a layer of batter. Make the layer not too thick.

Bake until the spring roll skin is dry on top and the edge of the batter comes off the pan. Do not let the wrappers get brown.

Slip the wrapper onto a plate and cover with a damp cloth and put a plate on top.
Make spring roll wrappers until all batter is used.

Prepare the Chow Mein according to the package, but before you stir the supplied bags through it, first drain the excess moisture with the help of a sieve.

Clean and finely chop vegetables and chop the ham.

Stir fry the vegetables. I used what I had at home: bean sprouts, mushrooms, bell pepper, onion and strips of ham. Start with the unions and end with the bean sprouts and ham. Finally add the noodles and fry one more minute. Add salt and spices to taste. Let it cool slightly. If you use chicken, start with frying the chicken!

Place a spring roll wrapper on a plate.
Place a portion of the filling on it slightly from the centre.
Fold in the sides of the spring roll and wrap tightly over the filling and make a roll, so that the filling is completely covered.
Using a brush, apply some egg white to the edges of the sheet and stick them together tightly.

Spray some Crisco over the rolls. Bake the spring rolls for 8 to 10 minutes in the airfryer at 180 ° Celsius.
Serve as a snack with sweet Chilli sauce or with fried rice or fries.

If there is any leftover vegetable mix you can freeze it.