Fry 2 to 3 harumaki at a time, about 30 to 40 seconds on each side, until golden brown. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using. In a small pot, add the oil and heat over medium-high heat. Bring to a simmer and let simmer for 10 minutes. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Serve the spring rolls with soy sauce on the side for dipping. Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes. Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander. Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center. Meanwhile, arrange the spring roll wrappers on a flat surface. Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat. Find quality international products to order online or add to your Shopping. Sliced chicken with broccoli, carrot, celery and water chestnut in a spicy szechwan sauce. Add the peanut sauce and mix well to combine. Shop for Blue Dragon Spring Roll Wrappers (4.7 oz) at Pay Less Super Markets. Breaded chicken with green and red pepper, onion, surrounded by steamed broccoli in a sweet and tasty sauce, garnished with toasted sesame seed.

Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes.

Heat the oil in a large skillet over medium-high heat.

Dragon spring roll