Ingredients for Paneer Spring Rolls
1 cup Flour
2 cups Milk
A pinch Soda-bi-carbonate
2 tsp Oil
Oil for shallow frying
Salt ½ tsp
For the filling of Paneer Spring Rolls
100 gm paneer cut into very small pieces
50 gm French beans
50 gm Carrots
100 gm Cabbage
100 gm Bean sprouts
2 Onions (finely chopped)
2 Capsicum(thinly sliced)
1 tsp Soya sauce
½ tsp Pepper
½ tsp Sugar
½ tsp Ajinomoto
3 tbsp Oil
Salt to taste
Directions for Paneer Spring Rolls
For making the pancakes:
1.Sift salt and flour together. Add milk gradually, beating well to make a smooth thin batter for the pancakes.
2. Add soda-bi-carbonate and mix well.
3. Heat a non stick pan. Pour a little batter on it and tilt the pan so that batter spreads evenly.
4. Remove when the underside is cooked. Do not cook the other side.
5. Make the remaining pancake in the same way.
To Prepare The Filling:
1.Cut the vegetables(except bean sprouts) into thin long stripes.
2.Heat the oil in a pan. Add onions, sprouts and vegetables and stir fry for 5-7 mins.
3. Add ajinomoto, salt, pepper and sugar and fry for 3 min more.
4. Add soya sauce and mix well.
Assembling:
1.Take a pancake and place little filling on the cooked side, at one end of one side.
2. Fold the left side and then the right side. Holding the sides, roll upwards. Seal the edges with corn flour paste, prepared by dissolving 1 tsp. of corn flour in 1 tsp. of water.
3. Heat some oil in a deep frying pan and shallow fry the rolls on all sides till golden brown.
4. Drain on a paper napkin and cut diagonally into 1 inch pieces.
5. Serve hot with chilli-garlic sauce or tomato ketchup.
1 cup Flour
2 cups Milk
A pinch Soda-bi-carbonate
2 tsp Oil
Oil for shallow frying
Salt ½ tsp
For the filling of Paneer Spring Rolls
100 gm paneer cut into very small pieces
50 gm French beans
50 gm Carrots
100 gm Cabbage
100 gm Bean sprouts
2 Onions (finely chopped)
2 Capsicum(thinly sliced)
1 tsp Soya sauce
½ tsp Pepper
½ tsp Sugar
½ tsp Ajinomoto
3 tbsp Oil
Salt to taste
Directions for Paneer Spring Rolls
For making the pancakes:
1.Sift salt and flour together. Add milk gradually, beating well to make a smooth thin batter for the pancakes.
2. Add soda-bi-carbonate and mix well.
3. Heat a non stick pan. Pour a little batter on it and tilt the pan so that batter spreads evenly.
4. Remove when the underside is cooked. Do not cook the other side.
5. Make the remaining pancake in the same way.
To Prepare The Filling:
1.Cut the vegetables(except bean sprouts) into thin long stripes.
2.Heat the oil in a pan. Add onions, sprouts and vegetables and stir fry for 5-7 mins.
3. Add ajinomoto, salt, pepper and sugar and fry for 3 min more.
4. Add soya sauce and mix well.
Assembling:
1.Take a pancake and place little filling on the cooked side, at one end of one side.
2. Fold the left side and then the right side. Holding the sides, roll upwards. Seal the edges with corn flour paste, prepared by dissolving 1 tsp. of corn flour in 1 tsp. of water.
3. Heat some oil in a deep frying pan and shallow fry the rolls on all sides till golden brown.
4. Drain on a paper napkin and cut diagonally into 1 inch pieces.
5. Serve hot with chilli-garlic sauce or tomato ketchup.
