Spicy Dragon Roll

A variation to a simple spring roll is a spicy dragon roll. This is one of my favorite appetizer easy to make and serve. I think I might have made this more than hundred times now! To make a healthier version by steaming the rolls in a bamboo steamer rather than frying it.

Slice onions and julienne bell peppers and carrots.

Heat 1 tbsp. oil in a wok. Add 1 tbsp of sesame seeds.

Stir-fry onions and bell peppers on high for a minute. Add chopped ginger.

Stir fry carrots.

Add 2 cups of sprouts and sir fry on high flame. Add salt, vinegar and ajinomoto (optional)

Add 2 tbsp of schezwan sauce or chilli sauce according to the spice level you like.

 Mix well and stir fry for 2-3 minutes. Do not overcook sprouts. Turn off the heat and add fresh chopped green onions for crunch.

I use a large spring roll wrapper.

Place 3-4 tbsp. of sprout mixture in the center of the wrapper.

Fold two sides inwards towards the filling.

Push the side of the wrapper towards you over and under the filling.

Roll it tightly. Apply some water on the edge to seal the wrapper.

Deep fry in hot oil. remove and let excess oil absorb of a paper towel.

Using a sharp knife, give a diagonal cut to divide the roll into 2 parts.

Serve with schezwan sauce or hot sauce or some ketchup.

Bon Appetite!!