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Paneer Spring Rolls
Preparation Time : 10
Cook Time : 15
Total Time : 25
7 spring roll wrappers
for stuffing : 1 tbsp oil
2 tsp finely chopped garlic
1/2 cup sliced onions
1/2 cup sliced capsicum
1 cup thickly grated carrot
1 cup shredded cabbage
2 tsp schezuan sauce
1 tsp tomato ketchup
1-2 tspsalt to taste
1/4 cup plain flour
4 tbsp water
Heat the oil in a non-stick pan, add the garlic and saute on a high flame .
Add the onions and sauté .
Add the capsicum and sauté.
Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside.
For rolls :Divide the stuffing into 7 equal portions and keep aside.
place a portion of the filing mixture in one corner of the wrapper.
Roll over the wrapper till ¾th.
Fold over from both the sides one by one towards the centre.
Finally roll it completely and seal the edge using a little maida-water mixture.
Repeat for all the wrappers.
Heat the oil in a deep non- stick pan and deep-fry until golden.
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