Paneer spring rolls

Method

1. To make the coriander chutney, and all of the ingredients to a blender and blend.

2. To make the paneer spring rolls, heat the oil in a frying pan over a medium heat and add the onion. Fry until it turns soft and slightly golden.

3. Add the peas and sweetcorn and cook, stirring, for about a minute.

4. Add the garlic, ginger, and green chillies, and cook for 2 minutes until fragrant.

5. Add the cabbage and carrot, and cook for another 2 minutes, just enough to slightly soften the vegetables while still keeping them crisp.

6. Turn off the heat, and stir in the paneer and fresh coriander while the mixture is still warm, then add a squeeze of lemon juice and mix well. Allow the filling to cool completely.

7. Lay a spring roll wrapper on a clean surface with one corner facing you and place a spoonful of the paneer vegetable filling in the center.

8. Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner. Brush the edge with a little water to seal the roll. Repeat with the remaining wrappers and filling.

9. Heat the oil in a deep pan or wok over a medium-high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

10. Once the oil is hot, carefully add a few rolls at a time and fry until golden brown and crispy, turning occasionally for even cooking. Remove and drain on paper towels.

11. Serve the spring rolls with the coriander chutney.