Dragon Rolls ( Easy Chinese Cooking )


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Dragon Roll, assorted veggies, sautéed on a high flame to retain the crunch, are flavoured with pungent Schezuan sauce, rolled in maida wrappers, and deep-fried till perfectly crisp.

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So much excitement in one small package! This Chinese delicacy is named Dragon Roll because it is as spicy as a dragon’s fiery breath. Assorted veggies, sautéed on a high flame to retain the crunch, are flavoured with pungent Schezuan sauce, rolled in maida wrappers, and deep-fried till perfectly crisp. Made in a convenient, handy size, this snack is perfect for cocktail parties.

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Preparation Time: 
Cooking Time: 
Makes 12 dragon rolls
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Ingredients

1/2 recipe wonton wrapper dough
1 tbsp plain flour (maida)
plain flour (maida) for rolling
oil for deep-frying

For The Filling
1/4 cup shredded red cabbage
1/4 cup shredded cabbage
1/4 cup sliced red capsicum
3/4 cup bean sprouts
1/4 cup carrot juliennes
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
a pinch of sugar
salt to taste
1 tbsp schezuan sauce

For Serving
schezuan sauce

Method
For the filling

  1. Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for few seconds.
  2. Add all the remaining ingredients, except the schezuan sauce, and sauté on a high flame for 2 to 3 minutes.
  3. Add the schezuan sauce, mix well and cook on a medium flame for 1 minute. Keep aside to cool slightly.

How to proceed

  1. Combine the plain flour with 1 tbsp of water in a bowl, mix well and keep aside.
  2. Divide the wonton wrapper dough into 12 equal portions and roll each portion into a 100 mm. (4”) diameter circle using a little plain flour for rolling.
  3. Place one wonton wrapper on a flat, dry surface and place 1 tbsp of filling at the top edge of the wrapper.
  4. Apply a little plain flour paste along the edges of the wonton wrapper.
  5. Fold the topmost edge of the wrapper over the filling and seal it tightly.
  6. Fold the left and the right sides of the wonton wrapper.
  7. Roll the wrapper downwards tightly, sealing the end securely with flour paste.
  8. Repeat the steps 3 to 6 to make the 11 more rolls.
  9. Heat the oil in a deep non-stick kadhai and deep-fry the rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
  10. Serve immediately with schezuan sauce.
RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
2 reviews received for Dragon Rolls ( Easy Chinese Cooking )
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Leena_DhootDecember 07, 2010

authentic chinese. yumm.
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed December 07, 2010by Leena_Dhoot

authentic chinese. yumm.

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1 of 1 members found this review helpful
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Reviewed September 01, 2014by Foodie #618511

It is one of the best Chinese recipe i have tasted. The spiciness of schezuan sauce makes it more yummy! It compliments the crispiness of the rolls.

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