INGREDIENTS
Schezwan Paneer Spring Roll
Servings - 2 - 3
INGREDIENTS

All purpose flour - 300 grams
Salt - 1/2 teaspoon
Water - 200 milliliters
Oil - 2 tablespoons
Oil - 2 tablespoons
Spring onions - 60 grams
Bell pepper - 190 grams
Schezwan sauce - 50 grams
Water - 45 milliliters
Paneer - 200 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Cabbage - to taste
Carrots - to taste
Water - for brushing
Oil - for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt and mix it well.
2. Add 200 milliliters water and knead it into a smooth soft dough.
3. Add 2 tablespoons oil and tuck the dough well.
4. Rest the dough for 30 minutes.
5. Heat 2 tablespoons oil in a skillet, add 60 grams spring onions and fry till translucent.
6. Then, add 190 grams bell pepper and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 50 grams schezwan sauce and mix it well.
9. Add 45 milliliters water and stir well.
10. Now, add 200 grams paneer, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Take a ball from dough and flatten them with a rolling pin.
14. Add some cabbage, carrot and prepared paneer mixture on it.
15. Roll it tightly, brush the edge with water and seal the edge properly.
16. Heat sufficient oil in a pan and fry until it turns golden brown and crispy from all sides. Drain it on an absorbent paper.
17. Cut it into half.
18. Serve hot with schezwan sauce or mayonnaise.