Paneer Tikka Egg Rolls
Paneer Tikka Egg Rolls
DifficultyMedium
Servings10
Prep time30 minutes
Cook time1 hour
Total time1 hour30 minutes
Who knew this delicious Indian appetizer would make the best egg roll filling?
Paneer Tikka is one of my favorite recipes to make as an appetizer, it’s a crowd favorite and it’s easy to prepare.
If you’re looking for something to wow your party guests or something to enjoy on a Friday night, these egg rolls are it.
Ingredients
For the Filling
- 12 Oz Paneer
- 3/4 Cup Plain Full Fat Yogurt
- 1 Tbsp Avocado Oil
- 1/2 Lime
- 4 Cloves Garlic, Crushed
- 1 Inch Ginger, Grated
- 3 Tbsp Swad Tandoori Masala
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1 Tsp Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 Tsp Chili Powder
- 1 Large Green Bell Pepper
- 1 Large White Onion
For the Wrappers
- 10 Frieda’s Egg Roll Wrappers
- 1 Tbsp All Purpose Flour
- 1 Tbsp Water
- Peanut Oil, For Frying
Instructions
For the Filling
- 1
Preheat the oven to 425 F.
- 2
In a large mixing bowl, add the yogurt, all of the spices, oil, lime juice, ginger and garlic. Use a whisk to mix well, taste and adjust seasoning.
- 3
Chop the bell pepper, onion, and paneer into 1 inch pieces. Add to the large mixing bowl and toss well with the seasoning.
- 4
On a greased and foil-lined baking sheet, add the paneer mixture. Bake for around 20-25 minutes. You want the paneer soft and the veggies cooked. Baking it for too long could make the paneer dry and chewy.
For the Egg Rolls
- 1
Prepare the flour mixture that will help the egg roll sheet stick to itself by mixing together equal parts flour and water. It should be a little thinner than pancake batter.
- 2
Once the mixture has cooled, start my placing around 2 tablespoons of it in the middle of an egg roll sheet.
- 3
Fold the bottom corner on top of the paneer tikka and tuck in both sides tightly. On the remaining corner, brush the flour paste on the edges. Finish by rolling the egg roll tightly. Repeat this process for all of the egg rolls.
- 4
Once the egg rolls are ready, heat peanut oil (or another neutral frying oil) on a medium heat. You can test if the oil is heated by placing the back of a wooden spoon in the oil and if it sizzles, its ready.
- 5
Depending on the size of your pot, place around 2-4 rolls at a time. Fry for around 2 minutes or until lightly golden. Place them on a cooling rack or paper towel.
- 6
Let the egg rolls cool slightly and enjoy with your favorite chutney!
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