This recipe for paneer summer rolls comes from The Modern Cheesemaker by Morgan McGlynn.
"You can’t go wrong with these rolls. They are the perfect light, healthy meal or snack, with the freshness of a salad. Wrapped in rice paper and filled with fresh ingredients, summer rolls can also be hearty. Vietnamese in origin, they are typically stuffed with shrimp, pork or chicken, but I love using paneer. I also add edible flowers to mine, for no other reason than they look so beautiful! These are perfect nibbles to serve at a party and to impress your guests." – Morgan McGlynn
Yield: Seves 2-3
For the paneer spring rolls:
- 100g (3½oz) paneer
- 10 rice paper summer roll wrappers
- Handful of edible flowers
- 1 large carrot, peeled and cut into thin strips
- 2 red (bell) peppers, deseeded and cut into thin strips
- 5 spring onions (scallions), cut into thin strips
- 1 avocado, stoned, peeled and sliced
- Handful of fresh coriander (cilantro) leaves, chopped
For the peanut butter dipping sauce:
- 1 tablespoon sesame oil
- 1 tablespoon garlic-infused oil
- 1 tablespoon soy sauce
- 2 tablespoons sweet chilli sauce
- 3 tablespoons smooth peanut butter
- 2 tablespoons lime juice
- Mix together all the sauce ingredients in a bowl and set aside.
- Chop the paneer into small pieces and fry in a nonstick frying pan (skillet) over a medium heat for about 5 minutes, until crispy. Set aside to cool.
- To make the rolls, simply place the rice paper wrappers into a bowl of warm water for 10 seconds. Once soft, lay some edible flowers face down in the centre of each wrapper so that they show through the rice paper. Top with a mixture of the vegetable strips, avocado, paneer and coriander (cilantro), and drizzle a teaspoon of the peanut sauce over each one.
- Fold the top and the bottom of the wrappers over the filling, then roll up from the right side.
- Serve the rolls with the leftover sauce for dipping.
Recipe from The Modern Cheesemaker by Morgan McGlynn White Lion Publishing,£25/€25. Images by Jamie Orlando Smith.