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Palak Paneer Egg Rolls

This dish has a delicious crispy outer shell with a burst of flavor on the inside!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Snack
Servings: 12 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