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Veg Dragon Rolls Recipe | CraftMyMeals | CraftMyMeals

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Veg Dragon Rolls

indo_chinesemediumveganvegetariandairy-freenut-free

kosher

Veg Dragon Rolls

Popularity

3.5

Taste Score:9/10

Crispy, golden-fried rolls packed with a fiery mix of shredded vegetables and spicy Schezwan sauce. This popular Indo-Chinese appetizer is the perfect crunchy, savory snack for any party or gathering.

Prep25m

Cook20m

Servings4

Serving:3 pieces

226 cal

Ingredients

For 4 servings

12 pieces Spring Roll Wrappers (Approx 8x8 inch size)
2 tbsp Vegetable Oil (For the filling)
4 cloves Garlic (Finely minced)
1 inch Ginger (Finely grated)
2 pieces Green Chilli (Finely chopped, adjust to taste)
1 medium Onion (Thinly sliced)
1.5 cup Cabbage (Finely shredded)
1 cup Carrot (Julienned)
1 medium Capsicum (Julienned)
1.5 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Red Chilli Sauce
2 tbsp Schezwan Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper Powder
0.5 tsp Salt (Adjust to taste, as sauces contain salt)
2 tbsp All Purpose Flour (For sealing paste)
4 tbsp Water (To make the sealing paste)

Nutrition per Serving

226

Calories

Protein

34g

Carbs

Instructions

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
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
Assemble the Rolls

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30 min

407cal

21gprotein

About This Veg Dragon Rolls Recipe

This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 226.28 calories per serving with 5g of protein, it's a moderately challenging recipe perfect for appetizer or snack.

Fat

Fiber4g

Sodium1176mg

Potassium370mg

Phosphorus88mg

Know more about our calculations

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.

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.

Serve

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

Pro Tips

1Ensure the filling is completely cool and dry before rolling. A warm or moist filling will make the wrappers tear easily.
2Seal the rolls very well with the flour paste to prevent them from opening up while frying.
3Fry on a consistent medium heat. If the heat is too high, the outside will burn before the inside is heated through. If it's too low, the rolls will absorb too much oil.
4Do not overcrowd the pan. Frying in batches maintains the oil temperature, resulting in crispier rolls.
5For extra crunch, you can double-wrap the rolls, but this will make them heavier.
6You can prepare the rolls ahead of time and refrigerate them. Fry them just before serving for the best texture.

Recipe Variations

Healthier Version

For a lower-fat option, brush the assembled rolls with oil and bake at 200°C (400°F) for 15-20 minutes or air fry for 10-12 minutes, flipping halfway through, until golden and crisp.

Add Noodles

Mix in 1/2 cup of boiled and cooled hakka noodles with the vegetable filling for a classic 'spring roll' texture.

Add Protein

Incorporate 1/2 cup of crumbled paneer, scrambled tofu, or finely chopped mushrooms into the filling for added protein and flavor.

Health Benefits

✨

Rich in Vegetables

Packed with cabbage, carrots, and capsicum, these rolls provide a good serving of vegetables, which are sources of essential vitamins like Vitamin C and K, minerals, and dietary fiber.

✨

Contains Beneficial Spices

Ginger and garlic, key ingredients in the filling, are known for their anti-inflammatory and immune-boosting properties.

✨

Metabolism Boost

The capsaicin found in green chillies and Schezwan sauce can provide a temporary boost to your metabolism.

Frequently Asked Questions

How many calories are in one serving of Veg Dragon Rolls?

One serving of three Veg Dragon Rolls contains approximately 350-400 calories, primarily from the wrappers and the oil used for deep frying. The exact count can vary based on the amount of oil absorbed.

Are Veg Dragon Rolls healthy?

While they are delicious and contain vegetables, Veg Dragon Rolls are deep-fried, which makes them high in fat and calories. They are best enjoyed as an occasional treat. For a healthier version, consider baking or air-frying them.

Can I bake or air-fry these rolls instead of deep-frying?

Yes, absolutely! To bake, preheat your oven to 200°C (400°F), brush the rolls with oil, and bake for 15-20 minutes until golden. For an air fryer, cook at 190°C (375°F) for 10-12 minutes, flipping halfway through. They will be crispy but with a slightly different texture than the fried version.

Can I make the filling ahead of time?

Yes, you can prepare the vegetable filling up to a day in advance and store it in an airtight container in the refrigerator. This can save you a lot of time when you're ready to assemble and fry the rolls.

How do I prevent the rolls from becoming soggy?

The key is to ensure your filling is as dry as possible and completely cooled before you start rolling. Also, fry them in sufficiently hot oil and serve immediately after frying.

What can I use for a gluten-free version?

To make this recipe gluten-free, you would need to use gluten-free spring roll wrappers (often made from rice paper), and substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Also, use a gluten-free flour like cornstarch for the sealing paste.