PREPARATION

1. Heat 20 milliliters oil in a skillet, add 100 grams onions and fry till translucent or until it turns golden brown in color.
2. Then, add 50 grams carrots and mix it well.
3. Add 50 grams cabbage and mix it again.
4. Cook for 3 - 5 minutes on medium heat.
5. Now, add 150 grams bell pepper and mix it well.
6. Add 50 grams sweet corn and mix it again.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1 tablespoon green chili and mix it well.
9. Add 1 teaspoon salt, 1 tablespoon mixed herbs, 1 teaspoon chilli flakes, 1 teaspoon black pepper and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Remove it from heat and keep aside.
12. In a mixing bowl, add 100 grams cheddar cheese, 100 grams mozzarella cheese, 1 tablespoon mixed herbs, 1 tablespoon chilli flakes and mix it well.
13. Keep aside.
14. In a bowl, add 30 grams all purpose flour and add some water and mix it well to make a thick batter.
15. Take a spring roll sheet and place it on a board.
16. Brush the sides with prepared mixture.
17. Add the prepared veggie mixture on it.
18. Add the cheese mixture on top of it.
19. Roll it tightly and spread the some all purpose flour paste on the end.
20. Seal the edges properly.
21. Heat sufficient oil in a deep fryer and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
22. Serve hot.

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 brushingOil - for frying