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