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

Ingredients

• 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

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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. 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.