Go Back

Sriracha and Paneer Spring Rolls

Soni Sinha
Course Appetizer


  • 250 gms 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 to taste
  • 3 tbsp oil+more to deep fry
  • 1 pkt spring roll/egg roll wrappers


  • In a skillet heat the oil and saute onions until translucent.Add the ginger garlic paste and cook for a minute.With the heat on high add the peppers, soy sauce,sriracha and cook for another minute.Add the grated paneer and mix well.Add salt and white pepper.Check the seasonings.Add more sriracha if preferred.Fill each spring roll wrapper with about 2-3 tsp of the filling and roll as shown in the pic.Seal the edges with water.
  • In a deep skillet heat oil on medium and deep fry the rolls until cooked on the inside and crisp golden on the outside.Serve hot with sriracha ketchup (equal amounts of sriracha and ketchup).