Roll up! roll up! paneer, sweetcorn and peas spring rolls

Ingredients

• 1 cup paneer (fresh and crumbled or bought and grated)
• 1 cup peas
• 1 cup sweetcorn
• 1 tablespoon oil
• 2 teaspoons cumin seeds
• 1 teaspoon sesame seeds
• ¼ teaspoon asafoetida (optional)
• 1 teaspoon white chilli powder (or to taste)
• 1 teaspoon lemon juice
• 1 teaspoon black pepper, coarsely ground
• ¼ cup fresh coriander, chopped
• ½ cup spring onions (including the green part which you must be mad to waste), chopped
• Salt to taste
• 1 packet spring roll pastry sheets (available in the freezer section of all good supermarkets), defrosted
• 2-3 tablespoons plain flour mixed with enough cold water to make a sticky paste
• Oil to deep fry

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Preparation

• Heat the oil in a large pan and add the cumin seeds, sesame seeds and asafoetida.
• Allow it to sizzle for a few seconds and add the paneer, peas and sweetcorn.
• Sauté for a few minutes and add the white chilli powder, lemon juice and black pepper.
• Allow to cook for 5 minutes, stirring all the time. Add the salt, coriander and spring onions, combine thoroughly and remove from the heat.
  
• Transfer to a bowl to cool. When cooled, used your pristine clean hands to bind the mixture into a well combined filling.
• When cooled, used your pristine clean hands to bind the mixture into a well combined filling. This took me a minute or so.
• When you're done, you can either put these in a lined tuppaware to freeze and fry later, or fry them straight away.
• Heat enough oil in a deep pan to fry your spring rolls for a few minutes on a medium heat until golden all over.
  
• Drain them on absorbent kitchen paper.
• Serve the spring rolls with tamarind chutney or just on their own.