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

Name: Roll up! roll up! paneer, sweetcorn and peas spring rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: En
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

Appetizer

Very Easy

30 min

Preparation

Preparation15 min

Cook time15 min

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.

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KO Rasoi

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Rate this recipe:

Excellent !!! Very good Good so so Not good

5/5, 1 vote(s)