Chilli Paneer Spring Rolls

Chilli Paneer Spring Rolls


200g paneer, cut into small cubes
8-10 spring roll wrappers
1 cup thinly sliced bell peppers (assorted colors)
1 cup thinly sliced onions
1 cup shredded cabbage
2 tablespoons soy sauce
1 tablespoon chili sauce
1 tablespoon tomato ketchup
1 tablespoon vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons vegetable oil
Salt and pepper to taste
Oil for deep frying

In a bowl, mix the soy sauce, chili sauce, tomato ketchup, vinegar, minced garlic, minced ginger, salt, and pepper to create the marinade.
Add the paneer cubes to the marinade and toss gently until the paneer is well coated. Let it marinate for at least 20 minutes.
In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the sliced onions and sauté until they become translucent.
Stir in the marinated paneer and cook for 3-4 minutes until it becomes slightly browned and cooked through.
Add the sliced bell peppers and shredded cabbage to the paneer mixture. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Remove the mixture from heat and let it cool down.
Take a spring roll wrapper and place it on a clean surface in a diamond shape.
Spoon a portion of the paneer and vegetable mixture onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling and tuck it in tightly.
Fold the left and right corners inward and continue rolling until you reach the top corner. Dab some water on the top corner to seal the spring roll.
Repeat the process with the remaining wrappers and filling.
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the spring rolls in batches and fry until they turn golden brown and crispy.
Remove the spring rolls from the oil and place them on paper towels to drain any excess oil.

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