This dish is a fusion take on a common Indian favorite! It blends the delicious flavors of palak paneer with a crispy outer layer from the egg roll wraps!
Guys, you have to try this. Like, I’m being serious, they’re SO good and SO flavorful, you’ll wonder why you never thought of this before! So many people make paneer momos, so why not paneer egg rolls!? They’re perfect as an appetizer for your next party or even just for yourself! These rolls are packed with huge flavor and spice from the palak paneer and the crispy fried outer shell is the perfect complement to these. Plus, the color is super pretty when you bite into it, so who wouldn’t want to eat something pretty!?
This dish uses a mix of onions, green chili, ginger, garlic, spinach and a bunch of aromatic spices to achieve the perfect taste and texture for these fusion egg rolls. Washing the spinach under cold water will help to preserve that beautiful green color and stop the cooking process from continuing. The cashew milk will add a lovely creamy texture to the palak without needing to use any heavy cream! I also prefer to use red onions in my Indian cooking, if possible, but any type of onion should work for this; I just wouldn’t recommend a sweet onion. Make sure to give the spices and onions enough time to cook so that the flavors can really blend together and you get a bolder taste when you eat this!
I used the Nasoya brand egg roll wraps for these and they work really well! When rolling it, you want to make sure your mixture is cooled before putting them in the wrapper or else the hot mixture will bleed through the wrap and cause it to break when frying. Also make sure the paneer mixture is tightly packed in to avoid it from seeping out from the corners when cooking. Once you make 1 or 2 of them, you’ll get the hang of rolling them properly, but if all else fails, the back of the Nasoya egg roll wraps shows you a step by step of how to properly roll them! Once you fry these, let them rest on a paper towel to absorb the excess oil and also to let the rolls set into their shape. If you don’t do this, and you try to cut or bite into it right away, you most likely will end up with paneer exploding everywhere, so just be careful! These little rolls of heaven take some time and TLC when making, but it’s so worth it in the end. I hope you enjoy them!
Palak Paneer Egg Rolls
Ingredients
For the Palak
- 8 cups water
- 1 lb baby spinach
- 3 cloves garlic
- 1 green chili
- 1 tsp ginger grated
For the Palak Paneer Mixture
- 2 tbsp ghee
- 1 small onion finely chopped
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp haldi (turmeric)
- 1/2 tsp red chili powder
- 1 tsp garam masala
- salt to taste
- 5-7 cashews soaked in 1/4 cup of milk for 15-20 min
- 2 cups paneer grated
For the Rolls
- 1 pack Nasoya Egg Roll Sheets
- 1 cup vegetable oil for frying
Instructions
For the Palak
- Boil 8 cups of water in a wok or large kadai and add spinach in for 2-3 minutes
- Remove and drain spinach and immediately wash spinach under cold water to retain it's color and stop the cooking process
- Add boiled spinach, garlic, ginger and green chili to a blender and blend until fully combined and you get a smooth paste-like mixture
For the Palak Paneer Mixture
- Blend the cashew and milk together until you get a thick creamy cashew milk. Feel free to strain out the cashew particles for a smoother milk and set aside
- In the same wok as before, heat 2 tbsp of ghee for about 30 seconds on medium heat and add in the cumin seeds. Once they start to splutter, add in the chopped onions and cook down until slightly browned for about 4-5 minutes
- Add in the cumin powder, coriander powder, haldi, red chili powder and salt and mix thoroughly and cook the spices with the onions for another 3-4 minutes or until onions are browned
- Add the blended spinach mixture to the onions followed by the cashew milk and mix all ingredients together. You should have a beautiful green creamy mixture at this point. Reduce the heat to medium low
- Cook the palak mixture for 2 minutes and add the grated paneer. Thoroughly mix the grated paneer with the palak to ensure it is all coated evenly and cook on low heat for 5-6 minutes until the paneer is cooked
- Transfer palak paneer to bowl and refrigerate for 15-30 minutes
Assembly
- Take one Nasoya egg roll wrap and place it so one of the pointed edges is facing you, it will look like a diamond shape. Take one 1-2 generous spoonfuls of the palak paneer and place in the lower half of the egg roll wrap
- Fold the bottom corner over the mixture and make sure the paneer is tucked in tightly. Fold over the right and left corners of the egg wrap roll and continue to fold over to the end of the final corner to achieve a spring roll like shape
- Heat oil in a pan and shallow fry the paneer rolls on medium high heat for about 2-3 minutes per side or until golden brown and egg roll wrapper is fully cooked. Drain on paper towel and serve!
Notes
- I used the Nasoya brand egg roll wraps for this dish
- You can make the palak paneer mixture in advance and keep it until you are ready to make these
- Serve with tamarind and green chutney
