Vegetarian Egg Rolls with Baked Beans and Noodles

Vegetarian Egg Rolls With Baked Beans And NoodlesLast week was hectic and full of adventures due to the arrival of several relatives who came without any notice. The whole house was suddenly chirpy and full of kids. This gave me a chance to make something for all the naughty kids who just don't stop all day long. I'm sharing the same recipe made for them which was relished by elders as well. It's a vegetarian roll recipe with a twist. Kids just love noodles and they always ask for a preparation having noodles as one of the primary ingredients. I added baked beans and some fresh veggies to make it healthy and delicious at the same time. It can be prepared very easily and is perfect for breakfast and tea time. So let's start making this fulfilling vegan roll preparation that vanishes from plates within minutes.

Vegetarian Egg Rolls With Baked Beans And NoodlesPerfect Vegan Rolls
Vegetarian Egg Rolls with Baked Beans and Noodles

Delicious vegan rolls

Make these delicious and fulfilling vegan rolls made with crisp rice tortillas stuffed with boiled beans and delicious noodles combination for your loved ones.

Preparation Time: 25 minutes
Cooking time: 35 minutes
Servings: 6

  • 8 to 10 rice tortillas (available in supermarket)
  • 200 gm white beans (soaked overnight)
  • 200 gm noodles (boiled and drained)
  • 100 gm tomato puree
  • 2 tsp ginger garlic paste
  • 1 tsp chilli sauce
  • 1 onion (sliced)
  • 1/4 tsp red chilli powder
  • 1/4 tsp black pepper powder
  • 4 tsp extra virgin olive oil
  • 1/4 cup fresh cream
  • 1 tsp dried rosemary powder
  • 1/2 cup carrots (finely chopped)
  • salt to taste
  • vegetable oil for deep frying


  1. Pressure cook beans for 10 minutes in 2 glasses of water and a pinch of salt.
  2. Drain all the water and keep aside.
  3. Heat 2 tsp olive oil in a pan. Add half onion slices and ginger garlic paste.
  4. Saute for 3-4 minutes and add half of the tomato puree.
  5. Stir fry for 3 more minutes and add beans and cream.
  6. Stir on a high flame for about 2 minutes and add red chilli powder.
  7. Add salt and black pepper powder and stir for 2 minutes.
  8. Cover the lid and simmer for 5 minutes. Switch off the flame and let it cool down.
  9. Add 2 tsp olive oil in a pan and add remaining onion slices.
  10. Stir for 2 minutes and add carrots. Stir fry for 3 minutes.
  11. Add noodles, chilli sauce, rosemary powder and salt.
  12. Stir on high flame for about 3 minutes.
  13. Add remaining tomato puree and let it simmer for about 5 minutes.
  14. Take a rice tortilla and put a layer of beans in the center.
  15. Top it with another layer of noodles and wrap it to make a roll.
  16. Heat oil in a deep pan and fry all rolls till golden brown.
  17. Serve hot with finely chopped carrots and cabbage. Make sure you also provide a good tangy sauce with the rolls.