Noodle Roll

Noodles, carrot and capsicum rolled in blanched cabbage leaves and served with a ginger and green chilli dip. This recipe is from FoodFood TV channel

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Noodle Roll
Main Ingredients Noodles, Cabbage Leaves
Cuisine Chinese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 1-1.30 hour
Serve 4
Taste Sour
Level of Cooking Easy
Others Veg

Ingredients list for Noodle Roll

  • ½ cup Noodles boiled
  • 6-8 Cabbage Leaves
  • 1 medium Red capsicum cut into thin strips
  • 1 medium Carrot cut into thin strips
  • Dip
  • 1 inch Ginger peeled
  • 4 Green chillies
  • ½ cup Light soy sauce
  • 1 tablespoon Vinegar


  1. Heat 1 cup water in a non-stick pan.
  2. Remove the veins of cabbage leaves, add the leaves to the pan and blanch till soft. Drain and place them in a bowl.
  3. Spread a large cling film on the worktop and place the blanched cabbage leaves one above the other on it, spread noodles over the leaves and top with red capsicum and carrot strips. Roll the arrangement tightly into a cylinder, halve and wrap them in aluminum foil. Refrigerate till set.
  4. To make dip, roughly chop ginger and green chillies and put into a mixer jar, add soy sauce and vinegar and blend. Transfer this into a bowl.
  5. Remove aluminum foil and cut each into 8 equal portions. Remove cling film.
  6. Arrange the noodle rolls on a serving plate and serve with dip.

Nutrition Info

Calories 367
Carbohydrates 58.4
Protein 8.6
Fat 10.9
Other Fiber 6.3 gm