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

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