Crispy Egg Noodle Rolls
Golden pan-fried rolls of tender egg noodles wrapped around a savory vegetable filling. Serve with soy sauce or sweet chili sauce for dipping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 8 oz egg noodles (thin, ramen-style)
- 1.5 cups shredded cabbage
- 3 count scallions, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp neutral oil, for frying
Instructions
- 1
Boil noodles in salted water until just tender, about 4 minutes. Drain and cool.
- 2
Toss cabbage and scallions with soy sauce and sesame oil in a bowl.
- 3
Spread a handful of cooked noodles into a thin, flat layer on a small plate.
- 4
Spoon 2 tbsp cabbage filling into the center. Roll noodles tightly around it.
- 5
Repeat with remaining noodles and filling to make 4 rolls.
- 6
Heat neutral oil in a 10-inch skillet over medium-high until shimmering, ~90 seconds.
- 7
Slide rolls seam-side down into the pan. Fry 2–3 minutes per side until edges are golden.
- 8
Serve hot with soy sauce or sweet chili sauce for dipping.
Tools you’ll need
- large pot
- colander
- small plate
- bowl
- 10-inch nonstick or cast iron skillet
- spatula
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