Paneer spring rolls

1. 1

   To make the coriander chutney, and all of the ingredients to a blender and blend.

2. 2

   To make the paneer spring rolls, heat the oil in a frying pan over a medium heat and add the onion. Fry until it turns soft and slightly golden.

3. 3

   Add the peas and sweetcorn and cook, stirring, for about a minute.

4. 4

   Add the garlic, ginger, and green chillies, and cook for 2 minutes until fragrant.

5. 5

   Add the cabbage and carrot, and cook for another 2 minutes, just enough to slightly soften the vegetables while still keeping them crisp.

6. 6

   Turn off the heat, and stir in the paneer and fresh coriander while the mixture is still warm, then add a squeeze of lemon juice and mix well. Allow the filling to cool completely.

7. 7

   Lay a spring roll wrapper on a clean surface with one corner facing you and place a spoonful of the paneer vegetable filling in the center.

8. 8

   Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner. Brush the edge with a little water to seal the roll. Repeat with the remaining wrappers and filling.

9. 9

   Heat the oil in a deep pan or wok over a medium-high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

10. 10

    Once the oil is hot, carefully add a few rolls at a time and fry until golden brown and crispy, turning occasionally for even cooking. Remove and drain on paper towels.

11. 11

    Serve the spring rolls with the coriander chutney.

1 serving ≈ 650 g

Nutrition values are estimates. - means data is unavailable.