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Szechuan paneer spring rolls

Szechuan Paneer Spring Rolls

dishbyrish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Pan-Asian
Servings 16 spring rolls

Ingredients
  

  • 4 cloves garlic minced
  • 1 inch piece of ginger minced
  • 75 g carrot julienned or grated
  • 75 g green cabbage julienned or grated
  • 2 spring onion greens finely sliced
  • 250 g paneer grated
  • 75 g vermicelli noodles soaked in cold water for 5 mins to soften
  • 1 tsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar or lemon juice
  • 3 tbsp water
  • 1 tbsp chilli sauce of choice
  • 2 tsp ground Szechuan peppercorns
  • 1 tsp Chinese 5 spice
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsp chilli oil optional
  • 16 sheets of spring roll pastry
  • Oil for frying

Flour paste:

  • Plain flour
  • Water

Instructions
 

Making the filling:

  • First sauté the minced garlic and ginger until fragrant
  • Add the carrots and cabbage and continue to sauté until they begin to soften
  • Then add the paneer and softened noodles and cook for a further 2 minutes
  • Then add both soy sauces, rice vinegar, water, chilli sauce, Szechuan peppercorns, 5 spice, sugar, salt and chilli oil if using. Continue to mix and cook until all the sauces have been incorporated and the filling becomes drier
  • Add in the spring onion greens, and then allow the mix to cool completely

Preparing the spring rolls:

  • To prepare your paste to seal the spring rolls, simply mix 1-2tbsp of plain flour with just enough water to form a thick but runny paste
  • Place 2 heaped tablespoons of filling in one corner of the pastry sheet, an inch away from the edge
  • Fold the corner of the pastry sheet over the filling and roll it over once
  • Seal the edges of the filling with your finger and pull each corner of the pastry sheet (left and right) to the centre
  • Roll the spring roll till it's near the final corner
  • Brush the paste over the remaining corner and continue to roll the spring roll until it's completely sealed
  • Deep fry the spring rolls, 3-4 at a time until golden. For air frying and baking methods, please see the recipe notes.

Notes

Air frying: brush each spring roll with oil and air fry for 10-11 minutes at 195'C
Baking: brush each spring roll with oil and bake for 20 minutes in a preheated oven at 180'C fan/200'C conventional
Keyword 5spice, paneer, spring rolls, szechuan, szechuan paneer spring rolls