Paneer/Tofu Dishes, Starters/Appetizers
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Roll Up! Roll Up! Paneer, Sweetcorn and Peas Spring Rolls

paneer-peas-spring-rolls

paneer spring rolls

I like nothing more than a good spring roll. Add paneer to the mix and you’re halfway there.

I think a good spring roll is summed up by a well seasoned, well spiced filling, and a light, crisp pastry. But this recipe doesn’t make a good spring roll. It makes a whole lotta delicious, taste bud tingling spring rolls. Follow these steps and you won’t be able to keep your mitts off of them.

I made my own paneer by splitting (with ¼ cup lemon juice) around 3 pints of whole, boiling milk, then straining through a piece of cheesecloth. I then pressed the paneer in the cheesecloth with weights to remove excess liquid. If you don’t want to do this then you can buy a block of paneer from any good supermarket, and grate it to use in this recipe.

Peas, sweetcorn and coriander add a mouth-watering lightness that pairs beautifully with the dense paneer. For spicing, I use whole cumin seeds, sesame seeds and lots of coarsely ground black pepper; these ingredients are deliciously warming against the coolness of the fresh coriander, vegetables and paneer.

So, forget your diet, forget your rebellion against deep fried food, forget that you’re cutting out paneer. Forget it all. Okay, maybe I’ll allow you to go for a quick guilt-jog after scoffing a platter full of these, but that’s it. Just kick back, relax and roll.

Just in case you’re not too sure on how to fold spring rolls, I’ve included a simple step-by-step below. I always found the images on the backs of spring roll packets less than helpful when was looking for pointers on how to fold them, so I came up with my own foolproof way which never fails.

how to fold a perfect spring roll 2

how to fold a perfect spring roll

Use the glue-like flour paste to seal the edges of your spring roll 

Paneer, Sweetcorn and Peas Spring Rolls
(makes 15-20 depending on their size)

Ingredients

1 cup paneer (fresh and crumbled or bought and grated)
1 cup peas (I used frozen petits pois)
1 cup sweetcorn
1 tbsp oil
2 tsp cumin seeds
1 tsp sesame seeds
¼ tsp asafoetida (optional)
1 tsp white chilli powder (or to taste)
1 tsp lemon juice
1 tsp black pepper, coarsely ground
¼ cup fresh coriander, chopped
½ cup spring onions (including the green part which you must be mad to waste), chopped
Salt to taste

1 packet spring roll pastry sheets (available in the freezer section of all good supermarkets), defrosted
2-3 tbsp plain flour mixed with enough cold water to make a sticky paste

Oil to deep fry (I used sunflower)

Method

1. 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.

2. 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.

3. Add the salt, coriander and spring onions, combine thoroughly and remove from the heat.

4. Transfer to a bowl to cool.

5. When cooled, used your pristine clean hands to bind the mixture into a well combined filling. This took me a minute or so.

6. Use up all of this filling to fold and roll your spring rolls (using the guide above if needed).

7. When you’re done, you can either put these in a lined tuppaware to freeze and fry later, or fry them straight away.

8. 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.

9. Serve the spring rolls with tamarind chutney or just on their own.

tamarind chutney and spring rolls

Notes:

-Always take care when deep frying.

-These spring rolls can also be made into samosas by simply changing the way you fold them. I’ve done a step-by-step on how to fold samosas below.

 
-Tamarind chutney can be made by mixing together a little tamarind paste, water, sugar, black salt (kala namak), red chilli powder and fennel powder (varyari).
 
tamarind chutney

 

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Comments

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29 Comments

  1. Pari says

    Loved the pictorial presentation of wrapping and the spring rolls look scrumptious.

  2. s. Stockwell says

    Paneer is such a great thing! We do not have this in our markets here in Santa Barbara! I have made it but it really is not like what I had in India that was made with buffalo milk. Very rich and dense. Thanks you for a lovely post! best, s

  3. The Housewife says

    I love your spring rolls.. they look so perfect! It's great that you make your own paneer because I do too. I think homemade is so much better than the rubber like paneer you get at the supermarkets.

  4. Danielle says

    Mmmm those look fantastic! I love your tutorial pics as well! Very helpful!

  5. BarbaraK says

    Those look so beautiful! I tried making springrolls for the first time recently- lots of fun! Thanks for the post!

  6. Cool Lassi(e) says

    Love the post on Spring Rolls. The Samosa Fold picture is very informative. I always make a mess of this. My Samosa always look lopsided..I will try to incorporate this fold technique next time i make some.

  7. Bigarade says

    Mmm,im starving,fancy sending some my way like now?:),now i know why i havent visited here in a while,i walk away hungry :(… Great recipe!

  8. Priya (Yallapantula) Mitharwal says

    Love them Sanjana, and thanks for pic by pic explanation on how to fold them :)

  9. Sayali says

    Hey sanjana ..thats really yummy..thans for all the pics..it makes it a lot easiern to understand

  10. MaryMoh says

    Wow….very healthy spring rolls. I love spring rolls….crunchy outside and juicy inside…mmm. That's such a beautiful step by step guide, Sanjana. Put your studies aside, you can also run cooking classes. You may even earn more :P

  11. Kathy Gori says

    You are very very evil to tempt me with these perfect little meatless monday treats. Maybe I'll fix them during one of the Laker baketball playoffs. I am already sending myself to hell in a handbasket by making pizza this evening, I may as well seal my fate.

  12. Brie: Le Grand Fromage says

    yum, these look wonderful! i love the filling and they're rolled perfectly.

  13. Priya says

    Feel like grabbing some rolls, very tempting and beautiful post..

  14. Kanchan says

    Looks too good !
    Loved the idea of adding Paneer + Peas in a spring roll format …

  15. Trix says

    I absolutely ADORE the seasonings you have used here, and I do believe these are far too tempting to make in bulk!

  16. Chef Dennis says

    thank you for such great instructions!! Your spring rolls look so very very good!

  17. gringarl says

    your spring rolls are perfect, thanks for sharing the recipe and the wrapping explanations

  18. Saint Bapu says

    Vegies have all the fun.

    as always GREAT……………….

  19. Parita says

    Loved the stuffing..rolls look absolutely delicious and mouth watering!

  20. mangocheeks says

    Sanjana.
    Diet what diet.
    I like the sound of this combination.

  21. Alisa-Foodista says

    Your spring rolls had me drooling here! And just the thought of dipping them in tamarind chutney…heaven!

  22. Magic of Spice says

    Perfect, love the post and tips…They are delightful!

  23. artipatel88 says

    You know what I heard on the radio the other day?…that some people dont use 'glue' (the flour and water) when making/folding the samosa!!! Some people just use a fork ( which i find strange…aparently makes nice decoration) or they just use water! I dont even dare to try it! – i dont think mummydear would let me anyway! :p

    p.s. the spring rolls were yummylicous :D

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