Dragon Rolls
by Tarla Dalal
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 a Cocktail Party .
Dragon Rolls recipe - How to make Dragon Rolls
Preparation Time: Cooking Time: Total Time:
Makes 12 dragon rolls
For The Wonton Wrappers
1/2 cup plain flour (maida)
1/4 tsp salt
1 tsp oil
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
Other Ingredients
1 tbsp plain flour (maida)
plain flour (maida) for rolling
oil for deep-frying
For Serving
schezuan sauce
Method
For the wonton wrapper
For the filling
How to proceed
For the wonton wrapper
- For the wonton wrapper
- Sieve the plain flour and salt together in a deep bowl and knead into a soft dough using approx. 2 tbsp water.
- Add the oil and knead again.
- Cover with a damp muslin cloth and keep aside for 30 minutes.
For the filling
- For the filling
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add all the remaining ingredients, except the schezuan sauce, and sauté on a high flame for 2 to 3 minutes.
- Add the schezuan sauce, mix well and cook on a medium flame for 1 minute. Keep aside to cool slightly.
How to proceed
- How to proceed
- Combine the plain flour with 1 tbsp of water in a bowl, mix well and keep aside.
- 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.
- Place one wonton wrapper on a clean, dry surface and place 1 tbsp of filling on the upper side of the wrapper.
- Apply a little plain flour-water paste along the edges of the wonton wrapper.
- Fold the top most side of the wrapper over the filling and seal it tightly.
- Fold the left and the right sides of the wonton wrapper towards the centre.
- Roll the upper side of the wrapper with the filling downwards tightly, sealing the end securely with the plain flour-water paste.
- Repeat the steps 3 to 7 to make 11 more rolls.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few rolls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with schezuan sauce.
Outbrain
Yummy
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.
authentic chinese. yumm.