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- Roll up! roll up! paneer, sweetcorn and peas spring rolls
Roll up! roll up! paneer, sweetcorn and peas spring rolls
Ingredients
Number of serving: 4
1 cup paneer (fresh and crumbled or bought and grated)
1 tablespoon oil
1 teaspoon sesame seeds
¼ teaspoon asafoetida (optional)
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
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.
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