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Spicy Indian Rice Paper Rolls with Paneer

Deliciously Spicy Indian Rice Paper Rolls with Paneer Delight

Delight in Spicy Indian Rice Paper Rolls with Paneer, a fusion of Indian and Vietnamese flavors in a vibrant snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Indian, Vietnamese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup crumbled paneer substitute with extra firm tofu for vegan option
  • 1 cup finely shredded carrots or finely shredded bell peppers
  • 1 cup shredded cabbage green or purple cabbage
  • 2 tablespoons neutral oil olive or coconut oil can be used
  • 1 teaspoon cumin seeds can substitute with ground cumin
  • ½ teaspoon turmeric powder optional but adds flavor
  • 1 teaspoon garam masala or curry powder for a different flavor
  • 1 teaspoon Kashmiri red chili powder substitute with paprika or cayenne
  • to taste salt sea salt or Himalayan salt are great choices
  • to taste fresh cilantro or parsley, optional
For the Wrapping & Dipping
  • 8-10 rice paper wrappers available in most Asian grocery stores
  • 1 cup warm water comfortable to touch
  • 2 tablespoons tamarind paste hoisin sauce can be a sweet substitute
  • 1 tablespoon maple syrup or agave syrup/honey as alternatives
  • 1 teaspoon grated ginger omit if unavailable or use ginger powder
  • 1 tablespoon lemon juice lime juice can be used
  • to taste sriracha or hot sauce/chili flakes

Equipment

  • Sauté Pan
  • Wide bowl
  • Clean surface
  • small bowl

Method
 

Cooking Instructions
  1. In a sauté pan over medium heat, warm 2 tablespoons of neutral oil until shimmering. Add 1 teaspoon of cumin seeds, sautéing until they begin to sizzle and release their aroma, about 30 seconds.
  2. Stir in 1 cup of finely shredded carrots and 1 cup of shredded cabbage. Cook for 3-4 minutes until the vegetables soften slightly.
  3. Sprinkle in ½ teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of Kashmiri red chili powder, and a pinch of salt. Mix everything for another 2 minutes.
  4. Fold in 1 cup of crumbled paneer and cook for an additional 2 minutes. Remove the pan from the heat and cool for about 5 minutes.
  5. Fill a wide bowl with warm water. Dip each rice paper wrapper for 5-10 seconds until softened but firm enough to handle.
  6. Place 2 tablespoons of the cooled paneer and vegetable mixture in the center of the wrapper. Roll tightly, tucking in sides as you go.
  7. In a small bowl, whisk together 2 tablespoons of tamarind paste, 1 tablespoon of maple syrup, 1 teaspoon of grated ginger, and 1 tablespoon of lemon juice until smooth.
  8. Serve the rolls on a platter with the tamarind dipping sauce and garnish with fresh cilantro.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 25gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 250mgPotassium: 120mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Allow filling to cool completely before rolling. Avoid over-soaking the rice paper and use a non-stick surface for rolling. Adjust spices according to heat preference.

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