Veg Dragon Rolls

Instructions

1. 1

   Prepare the Filling

   • Heat 2 tbsp of oil in a wok or large pan over high heat.
   • Add the minced garlic, grated ginger, and chopped green chillies. Sauté for 30 seconds until fragrant.
   • Add the sliced onions and sauté for 1-2 minutes until they turn translucent.
   • Add the shredded cabbage, julienned carrots, and capsicum. Stir-fry on high heat for 2-3 minutes, ensuring the vegetables remain crunchy.
   • Reduce the heat to medium. Add soy sauce, red chilli sauce, Schezwan sauce, vinegar, black pepper powder, and salt. Mix thoroughly to coat all vegetables.
   • Cook for one more minute, then turn off the heat. Spread the filling on a large plate to cool down completely. This is crucial to prevent soggy rolls.
2. 2

   Make the Sealing Paste

   • In a small bowl, whisk together 2 tbsp of all-purpose flour with 3-4 tbsp of water. Mix until you have a smooth, thick paste with no lumps. Set aside.
3. 3

   Assemble the Rolls

   • Place a spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you).
   • Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
   • Fold the bottom corner tightly over the filling, tucking it in.
   • Fold in the left and right corners towards the center, creating an envelope shape.
   • Roll it up tightly towards the top corner.
   • Apply the flour paste on the edges of the top corner and press to seal the roll securely.
   • Repeat this process for all the remaining wrappers and filling.
4. 4

   Deep Fry the Rolls

   • Heat oil for deep frying in a kadai or deep pan over medium heat. The oil should be around 180°C (350°F). To test, drop a small piece of wrapper in; it should sizzle and rise to the top.
   • Carefully slide 3-4 rolls into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crispy.
   • Using a slotted spoon, remove the fried rolls and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Fry the remaining rolls in batches, allowing the oil to return to the correct temperature between batches.
5. 5

   Serve

   • Serve the Veg Dragon Rolls hot with Schezwan sauce, sweet chili sauce, or your favorite dipping sauce.