Schezwan Veggie Rolls


So this is the first time we will be participating at the school fair. I had a rough plan to make cookies and cakes for the same but I was wondering if I could make something spicy or savory because that is the sort of food people would probably prefer at such an event. Eventually I settled for sauteed paneer, Schezwan Rice and Schezwan Rolls. I haven’t shared it here so here we go.

I have always loved the Chinese cuisine, but what I also love is the Indian twist we give to the traditional Chinese dishes. Here is how the Schezwan dumplings got a veggie, fried twist (perhaps our logic is why make something healthy when you can fry it?) Here is how I made this Chinese dish with its many twists.



For the dough:

Refined flour 3 cups, butter 2 tsps, cumin powder and salt.

For the filling: Green bell pepper 3-4, Cabbage: 1/4  kilo, Onion 2-3, Cheese: Mozzarella 2-3 cups Schezwan Sauce (I prefer Ching’s Schezwan Chutney)


Knead the dough by first mixing the dry ingredients, then mixing the butter and then water for a soft but still roll-able consistency. For the filling, just julienne the onion, bell pepper and cabbage, saute in a wok, and add the grated Mozzarella Cheese. Then add the schezwan sauce and mix.


Roll the flour into small puris, you can dry flour if the butter doesn’t allow you to roll them. Add spoonful of the filling and wrap the dough into a roll. 


Shallow fry them and serve them hot.


Veg Schezwan Rice: Indo-Chinese recipe

veg schezwan rice

This recipe is one of our family favourites. I have added an Indian twist to it. The traditional spices with the schezwan sauce appeals to the Indian palette. Here’s how I made it:

Serves 5-6

2 cups of long grained rice, also called basmati.
2-3 onions
2 carrots diced
300 gms of shredded cabbage
Bell pepper 1-2 chopped long
French beans 7-8 chopped
A bunch of spring onions, the greens chopped.

Block of fresh cottage cheese cut into small blocks.

1 Cinnamon stick
1 bay leaf
1 tsp cumin seeds
Ching’s secret Schezwan chutney

Oil to cook
Salt 3 tsp or according to taste

We want to cook the rice with the grains separate, one way to do it is by adding 2-3 drops of oil while cooking it. If you are not confident about the cooker you can cook it in a microwave – and spread it on a plate to avoid overcooking. You can add two drops of orange food colour if you wish.

Chop the vegetables as mentioned above.

In a saucepan, pour about half a cup of cooking oil. Add the cumin seeds, bay leaf and cinnamon stick. Then add the vegetables and saute them. Add the cottage cheese and saute again. Cover with a lid and let it cook for a bit.

Then add the Schezwan chutney about 3-4 spoons. Add the rice. Mix and cover for the spice and sauces to blend.
This is a wonderful recipe that can be experimented with. Hope you like it. Do let me know if you have any other way of making it.