Paneer Peas & Corn Springrolls recipe by Ruhana Ebrahim

Name: Paneer Peas & Corn Springrolls recipe by Ruhana Ebrahim
Total time: 55 min
Ingredients: 2 cups grated cheddar cheese; 600g paneer cheese (finely diced); 3 cups frozen corn; 2 cups frozen peas; 1 large onion (chopped); 1 tablespoon oil; 1 teaspoon Jeeru (Cumin) seeds; 3 tablespoons butter; 1 teaspoon freshly cracked black pepper; ½ teaspoon white pepper; 1 teaspoon salt; 1 teaspoon dried mixed herbs; 1 x 30 large sheet springroll pastry; 1. Heat a pan with oil & Jeeru (Cumin), when sizzles add corn, peas, butter, spices & dried herbs.; 2. Mix and cook till veg is tender.; 3. Remove from heat.; 4. Add onion and mix in.; 5. Allow to cool then mix in cheeses.; 6. Cut each springroll sheet into 4 pieces.; 7. Place the pastry like a diamond facing you.; 8. Place 1 tablespoon of filling onto pastry.; 9. Roll corner over filling, encasing it. Fold sides over.; 10. Spread paste and wrap last corner around sealing springroll.; 11. Now freezer suitable.; 12. Fry on medium heat until golden brown all round.

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Paneer Peas & Corn Springrolls recipe by Ruhana Ebrahim posted on 09 May 2018 . Recipe has a rating of 5.0 by 4 members and the recipe belongs in the Savouries, Sauces, Ramadhaan, Eid recipes category

Keywords

corn
ebrahim
halaal
paneer
peas
recipe
ruhana
springrolls

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Ingredients

2 cups grated cheddar cheese
600g paneer cheese (finely diced)
3 cups frozen corn
2 cups frozen peas
1 large onion (chopped)
1 tablespoon oil
1 teaspoon Jeeru (Cumin) seeds
3 tablespoons butter
1 teaspoon freshly cracked black pepper
½ teaspoon white pepper
1 teaspoon salt
1 teaspoon dried mixed herbs
1 x 30 large sheet springroll pastry
1. Heat a pan with oil & Jeeru (Cumin), when sizzles add corn, peas, butter, spices & dried herbs.
2. Mix and cook till veg is tender.
3. Remove from heat.
4. Add onion and mix in.
5. Allow to cool then mix in cheeses.
6. Cut each springroll sheet into 4 pieces.
7. Place the pastry like a diamond facing you.
8. Place 1 tablespoon of filling onto pastry.
9. Roll corner over filling, encasing it. Fold sides over.
10. Spread paste and wrap last corner around sealing springroll.
11. Now freezer suitable.
12. Fry on medium heat until golden brown all round.