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 By Sanjeev Kapoor 27 Jul 2015 in Recipes Course New Update 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 Advertisment 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 Method Advertisment Heat 1 cup water in a non-stick pan. Remove the veins of cabbage leaves, add the leaves to the pan and blanch till soft. Drain and place them in a bowl. 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. 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. Remove aluminum foil and cut each into 8 equal portions. Remove cling film. 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 #Carrot #Ginger #Green chillies #Light soy sauce #Noodles #Red capsicum #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article