Paneer spring rolls are crunchy, smooth, delicious and a pleasing vegetarian snack that would sure to please kid and adults. Spring roll is a popular Chinese delicacy and here is a simple wonderful paneer spring roll recipe with addition of paneer which gives an essence of Indian taste to this dish.
Paneer is a popular Indian cottage cheese and an integral part of south Asian cooking. It is a versatile dairy product and can be used in making delicious and exotic desserts, snack or for main course cooking. In India it is also known as Cheena. Paneer is delicate fresh and made from cow milk. Paneer is rich in nutrients and not too heavy on calories. Making paneer is amazing and a delicate procedure. It is made by curdling milk, tying the residence whey in muslin cloth and then placing under pressure to solidify.
Few of the very delighted and craved for recipes are Mattar Paneer (green peas with paneer), Palak paneer (chopped spinach with paneer), Shahi paneer (paneer cooked in a delicious creamy tomato sauce) and Paneer butter masala. Paneer can also be grilled with spices and eaten. In North India, paneer is also used for stuffing in samosa or paneer rolls.
Paneer spring rolls filled with paneer (cottage cheese) and vegetables of your choice make a healthy and delicious snack. It is usually served as a snack or appetizer. Traditionally spring rolls are made in wonton style wrappers filled with a choice of your favorite veggies and meat and then deep fried to make crispy yummy appetizers. Here we would be using the spring roll pastry as wrappers. You can also use the traditional way of using pastry flour as a base for making the dough for the wrappers, similar to the ones used for making samosa or kachoris.
Spring rolls is an umbrella term used in Western culture to describe disparate varieties of filled, rolled appetizers similar to the Chinese chun juan literally means spring roll, from which the word was derived. Spring rolls are popular eaten in certain parts of Asian countries especially China, Vietnam, Malaysia, Singapore, Indonesia and Philippines. Every country has their own variation of making the spring rolls. In China, Spring rolls are usually eaten during the spring festival, hence the name.
For preparing this delicious Paneer spring rolls, firstly make the marinade. In a large bowl, add tomato puree, oil, ginger, garlic, soy sauce, Tabasco (or other chilli sauce), cumin, coriander, turmeric and garam masala (¼ tsp) and mix well. Taste and add salt if required. (The soy sauce will also be quite salty hence make sure you taste before). The marinade should taste quite strong as the paneer will absorb much of the flavors. Stir in the chopped paneer and mix well, then leave covered in the fridge for about for 30 minutes to 1 hour.
Meanwhile defrost the pastry according to the instructions given in the pack. Heat a shallow pan and add little oil and stir fry the peppers and onions together until onions are soft and lightly cooked. Add a little salt and drain on kitchen paper. Heat the pan once again adding the paneer (already oil in mix, so may not need to add anymore at this point). Cook on a low medium heat for about 8 to 10 minutes stirring often to prevent from sticking. Taste the dish and season if necessary. Once cooked, it should not be browned but just cooked gently and take off the heat and stir in green chillies, lots of fresh coriander leaves and a little more garam masala and squeeze in juice of ½ to 1 lemon. Mix with the peppers and onions.
Make paste with flour and water. Should be sticky and lump free but not too runny (like the ones when making samosas) as this is to glue the spring rolls. Take a sheet of pastry, place some of the filling, not too much and roll up in to spring roll shape, pasting the edges with the glue to seal the spring roll (to prevent oil getting in when you fry it). Put a side on a try or plate. Now you can either place in a freezer bag and freeze and fry when wanted straight from the freezer or heat the oil in a kadai and fry on a medium heat (like samosas) until golden brown and crisp. Enjoy eating them hot or cold on their own or with yoghurt and mint raita, ambli or tomato sauce.
If you to wish to fry them in advance then do not cover whilst they are hot, then heat in oven on moderate heat in a single layer. For detailed recipe, click on the below link:
Spring can be either fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep fried. Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients.
Paneer is one food item that is prepared in every household. Paneer is easy to digest and is actually light on the stomach. Paneer has numerous health benefits attached to it and for your health freaks out there, it is good to know about these advantages as Paneer is a treasure trove of nutrition.
Paneer is high on calcium. This helps in building strong teeth and bones. Paneer has the health benefit of preventing osteoporosis, which is a disease which affects the bones which eventually causes a bone loss. Paneer, taken in moderation, actually helps in reducing weight. So, for all those who are on a strict diet regime and believe that eating Paneer is a sin; here is a myth which is busted. You could include Paneer as part of your diet too. Paneer also has a health benefit of reducing the development of insulin resistance syndrome. This syndrome is associated with obesity, hypertension, glucose intolerance and Type 2 diabetes mellitus. Hence, Paneer is all about tackling the problem of insulin dependent diabetes.
So, start including this wonderful little food item in your dishes and gain its benefits.