Ingredients
The following ingredients have 4 Servings
- 16 sheets frozen Filo dough (approx. 20 cm length, approx. 300 g in total, separated and thawed)
- 3.5 Tbsps sugar
- 1 Tbsp tomato puree
- 1 tsp salt
- 1 Tbsp Rice vinegar
- 1 red chili pepper (rinsed, halved, deseeded and very finely chopped)
- 1.333 cups Paneer (chopped into cubes)
- 2 cups Spinach (rinsed, drained and sorted)
- 1 red pepper (rinsed, halved, cleaned and chopped)
- 3 scallions (rinsed, cleaned and chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 green chili pepper (rinsed, halved, deseeded and finely chopped)
- 4 Tbsps soybean oil
- 0.5 tsp lemon zest (finely grated)
- 0.5 cup Ricotta cheese
- Oil (to deep fry)
Instruction
- To make the sauce, bring the sugar and around 4 tbsp of water to a boil and simmer until the mixture turns into a clear syrup.
- Stir in the tomato puree, salt, vinegar and chilli and let cool.
- To make the filling, fry the paneer cubes in 2 tbsp of hot oil until golden brown.
- Wilt the spinach in the remaining oil and continue frying until steamed dry.
- Mix together the spinach, red pepper, spring onions, garlic, chilli, paneer, lemon zest and ricotta and season with salt and pepper.
- Divide the mixture between the sheets of pastry.
- Fold in the ends of the pastry squares and roll up. Brush the edges with water and press firmly to close.
- Deep fry the spring rolls in hot oil for around 5 minutes a few at a time until golden brown.
- Serve with the chilli sauce.
