Ingredients:

  • 1 cup (225g) crumbled paneer
  • 1/2 cup (60g) finely grated carrots
  • 1/2 cup (60g) finely diced capsicum
  • 1/2 cup (60g) finely shredded cabbage
  • 1 tsp (5g) ginger-garlic paste
  • 1 tbsp (15ml) soy sauce
  • 1/2 tsp (2g) red chili flakes
  • 1/2 tsp (2g) black pepper powder
  • 1 tsp (2g) garam masala
  • 1/2 tsp (3g) salt
  • 1 tbsp (15ml) vegetable oil
  • 12 sheets (approx. 120g) Vietnamese rice paper wrappers
  • 3 tbsp (45ml) neutral oil
  • 1 quart (950ml) warm water

Instructions:

  1. Heat 1 tbsp of vegetable oil in a pan over medium heat. Add the ginger-garlic paste and sauté for 30 seconds until fragrant.
  2. Stir in the grated carrots, diced capsicum, and shredded cabbage; cook for 3 minutes until they are slightly softened.
  3. Fold in the crumbled paneer, soy sauce, garam masala, chili flakes, pepper, and salt. Toss for 2 minutes until well-combined, then remove from heat and let cool slightly.
  4. Fill a wide bowl with warm water. Dip one rice paper sheet into the water for 10-15 seconds until pliable but not mushy.
  5. Lay the sheet flat on a clean surface. Place 2 tbsp of the paneer mixture in the center. Fold in the sides and roll tightly to eliminate air pockets.
  6. Heat 3 tbsp of neutral oil in a non-stick skillet over medium heat. Pan-fry the rolls, turning with tongs, until the exterior is golden brown and shattering crisp.