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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.
For 4 servings
Prepare the Filling
Make the Sealing Paste
Assemble the Rolls
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 224.8 calories per serving with 4.97g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Deep Fry the Rolls
Serve
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.
Mix in 1/2 cup of boiled and cooled hakka noodles with the vegetable filling for a classic 'spring roll' texture.
Incorporate 1/2 cup of crumbled paneer, scrambled tofu, or finely chopped mushrooms into the filling for added protein and flavor.
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.
Ginger and garlic, key ingredients in the filling, are known for their anti-inflammatory and immune-boosting properties.
The capsaicin found in green chillies and Schezwan sauce can provide a temporary boost to your metabolism.
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.
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.
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.
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.
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.
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.