Description
Crispy spring roll wrappers filled with a spicy paneer mixture. Perfect for a party or a fun weeknight dinner.
Ingredients
Units
Scale
- 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