How to make 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 & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Noodles (नूडल्ज़ ), Cabbage Leaves (बंदगोभी के पत्ते )

Cuisine : Chinese

Course : Snacks and Starters

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Noodle Roll Recipe Card

Noodle Roll

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Noodle Roll Recipe

  • Noodles boiled ½ cup

  • Cabbage Leaves 6-8

  • Red capsicum cut into thin strips 1 medium

  • Carrot cut into thin strips 1 medium

  • Dip

  • Ginger peeled 1 inch

  • Green chillies 4

  • Light soy sauce ½ cup

  • Vinegar 1 tablespoon


Step 1

Heat 1 cup water in a non-stick pan.

Step 2

Remove the veins of cabbage leaves, add the leaves to the pan and blanch till soft. Drain and place them in a bowl.

Step 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.

Step 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.

Step 5

Remove aluminum foil and cut each into 8 equal portions. Remove cling film.

Step 6

Arrange the noodle rolls on a serving plate and serve with dip.