Cook Indian palak paneer spring rolls in 4 simple steps
Palak paneer spring rolls blend Indian cuisine's rich flavors with spring rolls' crisp texture, offering a vegetarian, eggless snack for any occasion. This dish, born from Indian and Chinese culinary fusion, mixes creamy, spiced spinach and paneer with a crunchy exterior. It's a novel twist on classic ingredients, perfect for those exploring vegetarian options. Let's get cooking.
Gather the following ingredients
For this dish, gather 200 grams of paneer (cottage cheese) in small cubes, two cups of finely chopped spinach, one large chopped onion, two minced garlic cloves, one teaspoon grated ginger, two finely chopped green chilies (adjust for taste), one-half teaspoon garam masala, salt to taste, oil for frying, and eight spring roll wrappers. Use fresh ingredients for the best flavor.
Prepare the filling
Heat two tablespoons of oil in a pan over medium heat. Add the onions, garlic, ginger, and green chilies, sauteing until the onions become translucent. Then add the chopped spinach, cooking until it wilts and most of the water evaporates, which should take about five to seven minutes. The aim is to significantly reduce moisture to prevent the spring rolls from turning soggy.
Spice up the mix
Once your spinach mixture has reduced in volume and is relatively dry, add in your paneer cubes along with garam masala and salt to taste. Cook for another three minutes until everything is well combined and heated through. The paneer should be soft but not falling apart. Remove from heat and allow it to cool slightly before assembling your spring rolls.
Wrap them up
Place a spring roll wrapper on a clean surface, oriented like a diamond. Spoon about two tablespoons of filling near the bottom corner, leaving space for folding. First, fold the bottom corner over the filling. Then, fold in the sides snugly and roll it tightly toward the top corner, similar to wrapping a burrito. This method ensures a tight wrap for frying.
Fry to perfection
Heat oil in a deep pan over medium-high heat until a wrapper piece sizzles upon entry. Add spring rolls individually, avoiding overcrowding. Fry until golden brown, about three minutes per side. Remove and drain on paper towels. Serve these crispy delights hot with your preferred dipping sauce or chutney for a satisfyingly crunchy and flavorful vegetarian snack.
