These are not your usual spring rolls. Crispy and delightful for a party, these rolls are filled with paneer, a ginger-garlic paste and sriracha.
Appetizers are my favorite part of a party. Small bites and conversations with a glass of wine is my idea of an evening well spent. If you’re with me then you’re going to love my easy appetizer today. These Spring Rolls are ready in no time. But these are not your average spring rolls. These have a surprise filling inside using Paneer. Yes…paneer. And wait till you hear about the flavors in the paneer.
Sriracha is my all-time favorite condiment and I use it on anything and everything! When I thought of using paneer Sriracha just automatically came to me since I was thinking of an Indo-Oriental flavor combo. The flavors work really well and that kick from the Sriracha is my favorite part of this dish. If you don’t like paneer then Tofu would be a good substitute. 
The filling is just sautéed paneer with some onions and green peppers along with sriracha and soy sauce. Store bought Spring/Egg roll wrappers are all you need to stuff the filling in. Just roll them and refrigerate until needed. Deep fry to a crisp golden just before serving. In these cold days anything that’s warm and crispy sounds so appetizing-don’t you agree? This appetizer is sure to please your guests so make a big batch since they will disappear in no time! A tad different from your average spring rolls these paneer stuffed beauties are a tasty treat.
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Sriracha and Paneer Spring Rolls
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Crispy spring roll wrappers filled with a spicy paneer mixture. Perfect for a party or a fun weeknight dinner.
Ingredients
- 9 oz (250 g) paneer grated
- 1 large onion chopped fine
- 1 large green pepper diced into small pieces
- 1 tbsp ginger garlic paste
- 2 tbsp soy sauce
- 3 tbsp sriracha
- 2 tsp white pepper
- Salt
- 3 tbsp (45 ml) oil+more to deep fry
- 1 pkt spring roll/egg roll wrappers
Instructions
- Heat oil in a skillet and sauté onions until translucent.
- Add ginger-garlic paste and cook for one minute.
- Increase heat to high, add peppers, soy sauce, and sriracha; cook for another minute.
- Add grated paneer and mix well.
- Add salt and white pepper; check seasonings. Add more sriracha if desired.
- Fill each spring roll wrapper with 2-3 teaspoons of the filling and roll. Seal the edges with water.
- Heat oil in a deep skillet over medium heat and deep fry the rolls until cooked through and golden brown.
- Serve hot with sriracha ketchup (equal parts sriracha and ketchup).
Notes
- For optimal crispiness, ensure the paneer is fully dried before adding it to the pan. Excess moisture will lead to soggy rolls.
- If you don’t have sriracha, substitute with a combination of chili garlic sauce and a pinch of cayenne pepper to taste.
- Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a pan or air fryer before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 2-3 spring rolls
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
What can I use instead of paneer in the spring rolls?
Tofu is a great substitute for paneer if you’re looking for a different protein in the filling.
How do I achieve the perfect crispiness for the spring rolls?
Make sure to deep fry the spring rolls until they are a crisp golden brown just before serving.
Can I adjust the spiciness of the filling?
Yes, you can adjust the amount of sriracha in the filling to suit your spice preference.
