Veg Dragon Rolls

Name: Veg Dragon Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 12 pcs spring roll wrapper (6-inch square or round, thawed if frozen); 2 tbsp flour paste (all-purpose flour mixed with 2 tbsp water for sealing); 12 pcs cilantro (large, whole fresh leaves for the dragon scale effect); 3 cup oil for deep frying (for deep frying the rolls); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs carrot (medium, julienned or grated); 1 cup cabbage (shredded); 1 pcs bell pepper (small, thinly sliced); 1 tbsp soy sauce; 1 tsp vinegar (distilled white vinegar or rice vinegar); 1 tbsp red chili sauce (like Sriracha or Schezwan sauce); 1 pinch black pepper powder; 1 pinch salt

RATING

4.4/5(35)

TASTE SCORE

9/10

Crispy, golden spring rolls with a spicy, tangy vegetable filling. These Indo-Chinese party favorites are wrapped with a fresh cilantro leaf visible through the translucent skin, just like dragon scales. Serve them hot with a side of fiery Schezwan chutney.

PREP

25m

COOK

20m

SERVES

3 PIECES

329 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the vegetables and sealing paste.
1.Finely chop garlic, ginger, and green chilies.
2.Julienne the carrot and bell pepper; shred the cabbage; finely chop the onion.
3.Make the sealing paste by mixing 2 tbsp all-purpose flour with 2 tbsp water until smooth.
other · ~5 min
Stir fry the vegetable filling.
1.Heat 1 tbsp oil in a wok over high heat until smoking.
2.Add chopped garlic, ginger, and green chilies. Fry for 30 seconds until fragrant.
3.Add the chopped onions and sauté for 1 minute.
4.Add carrot, cabbage, and bell pepper. Stir fry on high heat for 2-3 minutes. Vegetables should remain crunchy.
5.Add soy sauce, vinegar, red chili sauce, black pepper powder, and salt. Toss well.
6.Turn off the heat. Spread the filling on a plate to cool completely.
TIPHigh heat and quick cooking keep the vegetables crunchy. Don't overcook them—they will soften inside the rolls.
assemble
Roll the dragon rolls.
1.Place a spring roll wrapper on a clean, dry surface with one corner pointing toward you (diamond shape).
2.Place a single cilantro leaf flat near the top corner of the wrapper.
3.Spoon 1-2 tablespoons of the cooled filling in a log shape near the corner closest to you.
4.Fold the bottom corner over the filling, then fold in the left and right corners tightly.
5.Roll forward firmly toward the cilantro leaf. The leaf should be visible through the wrapper.
6.Dab a little flour paste on the top corner and seal the roll.
TIPKeep the wrapped rolls covered with a damp kitchen towel to prevent drying while you finish rolling the rest.
fry · ~4 min
Deep fry the rolls until golden and crispy.
1.Heat 3 cups of oil in a kadai to 350°F (175°C).
2.Slide 3-4 rolls gently into the hot oil, seam side down.
3.Fry on medium heat for 3-4 minutes, turning occasionally, until golden brown and crisp.
4.Remove with a slotted spoon and drain on paper towels.
TIPDon't overcrowd the pan—it lowers oil temperature and makes the rolls greasy. Fry in small batches.
serve
Serve hot with Schezwan chutney or chili sauce.
Arrange the crispy dragon rolls on a plate with the cilantro leaf pattern facing up. Serve immediately with spicy Schezwan chutney or sweet chili sauce for dipping.
TIPCutting each roll in half at a diagonal shows off the colorful filling and the dragon-scale leaf.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the filling is completely cool before wrapping to prevent soggy wrappers.
2
Press out any air pockets while rolling to avoid the rolls bursting during frying.
3
Use a thermometer to keep oil at a steady 350°F (175°C) for even browning.
4
Place the fried rolls seam-side down on paper towels so they don't unseal.
5
For extra crunch, double-wrap each roll with a second wrapper for a thicker shell.
6
Make a batch ahead: freeze uncooked rolls on a tray, then transfer to a bag for up to 2 weeks.

RECIPE VARIATIONS

Adapt it for your goals.

Air Fried

Air-Fried

Brush each roll lightly with oil and air-fry at 375°F (190°C) for 8-10 minutes for a lower-fat alternative that still delivers a crisp exterior.

Low Oil Pan Fried

Low-Oil Pan-Fried

Pan-fry the rolls in just 2 tablespoons of oil over medium heat, turning frequently, for a less greasy but still satisfying crunch.

High Protein

High-Protein

Add 1/2 cup of finely chopped paneer or extra-firm tofu to the filling for a protein boost that complements the vegetables without overpowering them.

Vegan

This recipe is already naturally vegan (no eggs in wrappers) — simply confirm your spring roll wrappers are egg-free and use a vegan-friendly chili sauce.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

With cabbage, carrot, and bell pepper, each roll provides a good dose of fiber that aids digestion and promotes satiety.

✓

Low in Saturated Fat

The filling uses just a tablespoon of oil and the wrapper is thin, so the main fat source is the frying oil, which can be minimized by choosing a healthy frying oil like peanut or avocado.

✓