Boil MAGGI 2-Minute Noodles with tastemaker in 1 cup of water.
Add 1 tablespoon oil to frying pan and fry the boiled minced chicken for a minute. Then start adding the carrot, cabbage, MAGGI Noodles, onion leaves, tomato sauce, soya sauce, salt and green chilli. Stir fry and keep aside to cool.
Spread the spring roll sheet and add the noodles stuffing diagonally to make spring rolls.
Mix flour with water to prepare a dough. Now seal the open ends of the spring rolls with the dough.
Brush the inside of an electric oven tray with 1 tablespoon oil, bake the spring rolls for 10 minutes and then serve the Spring Roll with MAGGI Noodles.
2 packets MAGGI 2-Minute Noodles
1 cup boiled minced chicken (keema)
½ cup carrots (julienne cut)
½ cup cabbage (julienne cut)
½ cup onion leaves
2 pieces of green chilli paste
1 tablespoon tomato ketchup
1 tablespoon soya sauce
Salt, as required
2 tablespoons wheat flour
8 pieces of spring roll sheet
2 tablespoons oil
1 cup of water
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