Petitchef

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

Appetizer
4 servings
15 min
15 min
Very Easy

Ingredients

Number of serving: 4
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

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.

Photos

Roll Up! Roll Up! Paneer, Sweetcorn and Peas Spring Rolls, photo 1Roll Up! Roll Up! Paneer, Sweetcorn and Peas Spring Rolls, photo 2Roll Up! Roll Up! Paneer, Sweetcorn and Peas Spring Rolls, photo 3




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