Puff Pastry Noodle Rolls Recipe – Easy Vegetable & Soy Filling

Last Updated on 4 months by Neha Deshmukh

Puff Pastry Noodle Rolls Recipe – Easy Vegetable & Soy Filling

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and a little bit different. These Puff Pastry Noodle Rolls are exactly that! I first stumbled upon a similar idea at a local street food stall, and I knew I had to recreate them at home. They’re crispy, savory, and packed with yummy veggies – perfect for a quick evening treat or even a party appetizer. Let’s get cooking!

Why You’ll Love This Recipe

These noodle rolls are seriously addictive. They’re a fantastic way to use up leftover cooked noodles, and the combination of the flaky puff pastry with the savory, slightly sweet filling is just chef’s kiss. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re ready in under 30 minutes, making them ideal for busy weeknights or when you have unexpected guests.

Ingredients

Here’s what you’ll need to whip up these delightful rolls:

• 8 puff pastry sheets
• 1 packet noodles (cooked – about 200-250g)
• ¼ cup red cabbage, julienned (about 30g)
• 1 medium-sized carrot, julienned (about 75g)
• 1 bell pepper, julienned (any color, about 75g)
• 1 medium-sized onion, julienned (about 75g)
• 2 teaspoons ginger-garlic paste
• 2 tablespoons chili tomato sauce
• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• 2 tablespoons oil
• Salt to taste
• Ground black pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! Puff pastry is the star here – it gives these rolls that incredible flaky texture. Don’t be afraid to use store-bought; it saves so much time!

Soy sauce is key for that lovely umami flavor. I prefer a regular soy sauce, but you can experiment with dark soy sauce for a richer color and deeper taste.

And finally, the veggies! Julienning them – cutting them into thin matchsticks – is important for even cooking and a nice texture. You can use a mandoline or just a sharp knife. Feel free to swap in other veggies you love, like beansprouts or mushrooms.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, toss your cooked noodles with 1 teaspoon of vegetable oil. This prevents them from sticking together, which is super important. Set them aside.
2. Heat the remaining 1 tablespoon of oil in a pan over medium heat. Add the ginger-garlic paste and sauté for about a minute, until it smells fragrant. Trust me, that aroma is amazing.
3. Now, add the julienned vegetables – cabbage, carrot, bell pepper, and onion – to the pan. Sauté for 3-4 minutes, until they’re slightly softened but still have a bit of crunch.
4. Season the veggies with black pepper, salt, and soy sauce. Cook for another 2-3 minutes, stirring occasionally.
5. Stir in the chili tomato sauce and vinegar. Add the prepared noodles and mix everything thoroughly, ensuring the noodles are well coated in the sauce.
6. Preheat your oven to 400°F (200°C).
7. Gently unfold a puff pastry sheet and cut it into rectangles.
8. Place about 1.5 tablespoons of the noodle filling onto one half of a pastry rectangle, leaving a clear border around the edges.
9. Moisten the edges of the pastry with a little water or milk. This helps seal the rolls. Fold the pastry over to form a rectangle, and press the edges firmly together with a fork to seal.
10. Repeat the stuffing and folding process for the remaining pastry sheets.
11. Place the rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they’re golden brown and beautifully flaky.

Expert Tips

• Don’t overfill the pastry! It’s tempting, but too much filling will make them difficult to seal and they might burst during baking.
• Make sure your oven is properly preheated for the best results.
• For extra golden pastry, brush the tops with a little milk or beaten egg before baking.

Variations

• Vegan Adaptation: Use vegan puff pastry and ensure your chili tomato sauce and soy sauce are vegan-friendly.
• Gluten-Free Adaptation: This one’s easy – just use gluten-free puff pastry! There are some great options available in most supermarkets now.
• Spice Level Adjustment: Control the heat by using a mild, medium, or hot chili tomato sauce. My family prefers a medium spice level, but my friend loves to add a dash of chili flakes for extra kick!
• Festival Adaptation: These are fantastic as a savory snack for celebrations like Diwali or Holi. You can even make mini rolls for easy serving.

Serving Suggestions

Serve these noodle rolls warm with your favorite chutney or dipping sauce. Tomato ketchup, sweet chili sauce, or even a mint-coriander chutney work beautifully. I personally love them with a dollop of plain yogurt for a cooling contrast.

Storage Instructions

Leftover noodle rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to restore their crispiness.

FAQs

What type of noodles work best for these rolls?

Any cooked noodles will do! I usually use Hakka noodles or even spaghetti. Just make sure they aren’t too sticky.

Can I prepare the noodle filling ahead of time?

Absolutely! You can make the filling a day in advance and store it in the refrigerator. This makes assembling the rolls even quicker.

Can I freeze the assembled, unbaked noodle rolls?

Yes, you can! Place the assembled rolls on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

What dipping sauces pair well with these rolls?

So many! Tomato ketchup, sweet chili sauce, mint-coriander chutney, or even a simple yogurt dip are all great options.

Is it possible to air fry these noodle rolls instead of baking?

Definitely! Air fry at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy.