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

Main Dish
3 servings
35 min
25 min
Very Easy


Number of serving: 3
1 cup paneer

1 cup peas

1 cup sweetcorn

1 tbsp oil

2 tsp cumin seeds

1 tsp sesame seeds

¼ tsp asafoetida

1 tsp white chilli powder

1 tsp lemon juice

1 tsp black pepper, coarsely ground

¼ cup fresh coriander, chopped

½ cup spring onions

Salt to taste

1 packet spring roll pastry sheets

2-3 tbsp plain flour mixed with enough cold water to make a sticky paste

Oil to deep fry


  • 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. Use up all of this filling to fold and roll your spring rolls.
  • 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.


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

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