Spring Roll is a Chinese delicacy but the addition of paneer gives an essence of Indian taste to it. Chinese veg spring rolls certainly are a favorite starter or snack that is definitely served in Indo Chinese restaurants. Here the filling is Paneer with veggies and combination of Indian spices and they are so nicely stuffed inside the Spring Roll sheet and deep fried to a crispy and tasty Paneer Spring Rolls. Serve hot with ketchup or Green Chutney and enjoy this delicious snack with a serving of hot coffee / tea!
Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer. Spring rolls are easy to make. The filling you have to make would be already cooked, so just fry them long enough to cook the spring roll wrappers to a perfect golden brown.
Tips for Perfect Spring Rolls
- The vegetables used for the filling should be sliced very finely. Thin vegetables will be more crunchier
- The filling we make should be dry without any moisture. The spring roll sheets are very thin, wet filling will make the sheet tear
- We should not place the filling when its hot.
- Keep the spring rolls covered with damp cloth till you use them. This will prevent the sheet from drying out.
- Wrap the edges of the sheet completely and seal it so that the filling doesn't come out while frying
Other Starters/Appetizers to try:
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| Paneer Spring Rolls |
Recipe Card:
Paneer Spring Rolls
Servings: 16 people
Calories: 60kcal
Paneer with veggies and combination of Indian spices are cooked to make filling and they are so nicely stuffed inside the Spring Roll sheet and deep fried to a crispy and tasty Paneer Spring Rolls.
Print Recipe
Ingredients
- 100 gms Paneer Crumbled / Grated
- 2 Potato Boiled, peeled & mashed
- 3 Green Chili
- ½ Green Capsicum Finely Chopped
- 1 Carrot Finely Chopped
- 2 tablespoon Gram Flour (Besan / Chickpea Flour)
- 2 tablespoon Coriander Leaves
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Garam Masala
- ¼ teaspoon Cumin Powder
- Salt As Needed
- 8 Spring Roll Sheets
- 1 tablespoon Maida (All Purpose Flour)
- 3 tablespoon Water
- Oil For Deep Frying
Instructions
- I used the store bought Spring Roll Sheet. Thaw as per the instructions given in the box
- First lets prepare the filling. Crumble / grate the paneer and take it in a mixing bowl. Add chopped green chilies, capsicum, carrots, mashed potatoes, turmeric powder, besan, red chilli powder, garam masala, cumin powder and salt and mix them well.
- We dont need to add water. The moisture in the veggies are enough to knead the ingredients together. Once all the paneer, veggies and spices are mixed together, make a small 4-5″ log / cylinder out of the filling
- Make a paste using maida and water and keep it aside. This maida paste helps to seal the spring roll edges safely so that the filling doesn’t comes out while frying in the oil
- Take a sheet of spring roll sheet. Keep it in a diamond shape. Place the filling log on one edge and bring together the left and right edges together and then roll in the filling inside the spring roll sheet and conceal the edges with maida paste
- Using a knife in a one swift motion, cut the rolled spring roll into half or into small bite size pieces
- Heat oil in a pan for deep frying the spring rolls. Once the oil is hot, drop 4-5 pieces of Spring rolls and deep fry in medium flame till golden brown and crispy
- Serve the delicious Paneer Spring Rolls with ketchup or green chutney and enjoy the scrumptious snack!
Video
Notes
- Spring roll sheets are easily available in most of the regular grocery shops. With Spring Roll Sheets, its easy to make Spring rolls.
- Instead of deep frying, we can coat each spring roll with oil and bake it in oven at 350F/180C for about 20-25 mins
- We can Freeze the filled rolls in a single layer until frozen so they don’t stick together. This will prevent the seal from breaking when you try to fry them individually.
Nutritional Info
Nutrition Facts
Paneer Spring Rolls
Amount Per Serving (1 Roll)
Calories 60
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 13g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
-
- I used the store bought Spring Roll Sheet. Thaw as per the instructions given in the box
- First lets prepare the filling. Crumble / grate the paneer and take it in a mixing bowl. Add chopped green chilies, capsicum, carrots, mashed potatoes, turmeric powder, besan, red chilli powder, garam masala, cumin powder and salt and mix them well.
- We dont need to add water. The moisture in the veggies are enough to knead the ingredients together. Once all the paneer, veggies and spices are mixed together, make a small 4-5" log / cylinder out of the filling
- Make a paste using maida and water and keep it aside. This maida paste helps to seal the spring roll edges safely so that the filling doesn't comes out while frying in the oil
- Take a sheet of spring roll sheet. Keep it in a diamond shape. Place the filling log on one edge and bring together the left and right edges together and then roll in the filling inside the spring roll sheet and conceal the edges with maida paste
- Using a knife in a one swift motion, cut the rolled spring roll into half or into small bite size pieces
- Heat oil in a pan for deep frying the spring rolls. Once the oil is hot, drop 4-5 pieces of Spring rolls and deep fry in medium flame till golden brown and crispy
- Serve the delicious Paneer Spring Rolls with ketchup or green chutney and enjoy the scrumptious snack!
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| Paneer Spring Rolls |
