Ingredients:

  • 200g crumbled paneer
  • 75g finely diced carrots
  • 40g frozen green peas, thawed
  • 5g ginger-garlic paste
  • 2g garam masala
  • 1g turmeric powder
  • 3g salt
  • 15ml fresh cilantro, finely chopped
  • 30ml soy sauce
  • 15ml tamarind paste
  • 15ml honey
  • 5ml sriracha
  • 5ml lime juice
  • 13 sheets Vietnamese rice paper wrappers
  • 30ml vegetable oil

Instructions:

  1. In a large bowl, combine crumbled paneer, diced carrots, peas, and ginger-garlic paste. Stir in garam masala, turmeric, and salt until evenly colored. Fold in the fresh cilantro.
  2. Fill a shallow tray with warm water. Dip one sheet of rice paper for 3-5 seconds until pliable but still slightly firm.
  3. Lay the rice paper flat and place 1.5 tbsp of the paneer filling in the center. Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a small burrito shape.
  4. Heat oil in a non-stick skillet over medium heat. Place dumplings seam-side down and fry for 2-3 minutes per side until mahogany-colored and crispy.
  5. In a small saucepan, whisk together soy sauce, tamarind paste, honey, sriracha, and lime juice. Warm through and drizzle over the finished dumplings.