Butter paneer spring rolls

Butter paneer spring rolls ⠀

A delicious Ramadan recipe that I never got around to sharing! I was flicking through my camera roll and realised this recipe is too good to be kept hidden. These crispy rolls make for a mouthwatering snack ⠀

Makes 20 spring rolls ⠀

Ingredients ⠀

Butter paneer filling: ⠀
200g paneer⠀
450g butter chicken simmer sauce ⠀
1 small red onion sliced ⠀
1 tbsp garlic, crushed⠀
1 tsp ginger paste ⠀
2-3 red chillies, crushed ⠀
1 tbsp turmeric powder⠀
1 tbsp chilli powder ⠀
1 tsp cumin seeds ⠀
2 tbsp oil⠀
Salt to taste ⠀
Chopped coriander ⠀

Spring roll: ⠀
1 pack spring roll pastry / 20 sheets ⠀
Oil for deep frying ⠀
Sweet chilli sauce to serve ⠀

Method ⠀

To make the paneer filling, heat oil in fry pan over medium heat and add sliced onions. Brown for a couple of minutes and add cumin seeds. Saute for a few minutes then add garlic, ginger, chillies, turmeric and chilli powder. Mix well and add diced paneer. ⠀

Turn heat to low and cook paneer until it has browned all over then add in simmer sauce. Simmer for 10 minutes to allow the paste and spices to combine and add salt if needed. Sprinkle with chopped coriander and let cool completely. ⠀

To assemble the spring roll lay a sheet of pastry down on a clean surface and rotate so you are looking at a diamond shape. Place two tablespoons of filling above the bottom corner of pastry. Roll tightly until you get to the middle of the sheet then fold both sides in. Continue rolling until you reach the end and secure edges by dabbing water. Repeat with remaining sheets. ⠀

Deep fry rolls on medium heat until golden and crispy. Serve while warm and enjoy!

24 thoughts on “Butter paneer spring rolls

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  2. Soundz deee-lish…shukran for sharing…love spring rolls…will definitely make it️

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