Chilli Paneer Spring Rolls
Extra crunchy air fried spring rolls loaded with spicy Indo-Chinese flavored chilli paneer and tangy asian coleslaw.
Servings: 4
Equipment
- air fryer
Ingredients
- 16 TYK Spring Roll Pastry thawed, ready to use
Paneer Filling
- 6 oz Paneer crumbled
- 2 tbsp Oil
- ½ cup Very Finely Chopped Yellow Onions
- ⅓ cup Very Finely Chopped Green Pepper
- ¼ cup Chopped White Part of Green Onions/Scallions
- 1 tsp Grated Ginger
- 1 tbsp Minced Garlic
- ½ Chopped Serrano/Jalapeño
- 1 tbsp Dark Soy Sauce
- 1 tsp Rice Vinegar
- 1 tbsp Tomato Ketchup
- 1 tbsp Sriracha Sauce
- ¼ tsp Black Pepper Powder
- ¼ tsp Salt or as preferred
Asian Coleslaw
- 2 cup Thinly Shredded Cabbage
- 1 cup Grated Carrots
- ½ cup Chopped Green Parts of Green Onions/Scallions
- ½ cup Chopped Cilantro
- ½ tsp Black Pepper Powder
- ½ tsp Salt or as preferred
- 2 tsp Rice Vinegar
Instructions
Prepare Chilli Paneer Filling
- Heat oil in a pan. Add minced garlic, grated ginger, chopped white part of scallions and chopped serrano/jalapeno to the oil
- Saute on medium heat till the raw smell of garlic goes away. Do no burn/brown it.
- Add chopped onions and green peppers to the pan. Saute on high/medium heat for couple of minutes, keeping them still crunchy.
- Add soy sauce, sriracha sauce, rice vinegar, tomato ketchup, salt and black pepper powder. Mix well.
- Add crumbled paneer and mix well. Turn the heat off and keep it aside.
Make the Asian Coleslaw
- Mix all ingredients listed under "Asian Coleslaw". Gently massage with your hands. Keep it aside.
Make the Spring Rolls
- For this step, the spring roll pastry should be thawed ahead of time. I like to take the package out of the freezer and keep it in the fridge over night. Take the package out of the fridge and let it sit outside for 30 minutes. Take it out of the package right before you are ready to make the rolls. Once you take it out of the package, keep it wrapped in a wet cloth or wet paper towel and work with one at a time.
- Place one sprint roll sheet on a flat surface. Fill each spring roll wrapper with 1-2 tbsp of coleslaw and 1 tbsp of chilli paneer mix. Placing the filling just below the center of the wrapper.
- Fold the bottom corner/point over the filling and gently tuck under.
- Then fold both sides in and start rolling up tightly, not too tight that the wrapper cracks.
- Spread little water at the end of the unfolded corner using your finger to seal the wrapper. Place prepared spring roll under a wet cloth or wet paper towel so that they do not get dry.
- Repeat with remaining coleslaw, chilli paneer mixture and wrappers to make as many spring rolls as you can.
- Preheat air fryer on 390°F. Spray oil in the air fryer basket. Place prepared spring rolls in one single layer and spray oil on each of them. Do not over crowd the basket with rolls, air fry them in multiple batches if need be.
- Air fry them for 12-15 minutes, flipping and spraying rolls in the middle.
- If baking them, pre-heat over at 425°F. Brush rolls with some oil. Bake them for 20 minutes, turning them at 10 minutes mark. Or until they get crispy.
- If deep frying them, fry them in hot oil on medium heat on both sides until they get crispy all the way around.
- Serve them hot with mix of soy sauce, hoisin sauce, sriracha sauce and hint of sesame oil.
