📸 Image coming soon for Fried Paneer Spring Roll
Fried Paneer Spring Roll
Lunch • Singapore
How to Make Fried Paneer Spring Roll (Traditional & Healthy Version)
Fried Paneer Spring Roll is a delightful vegetarian lunch option inspired by Singapore’s vibrant hawker culture and the Indian fusion found at many kopitiams around the city. This dish marries the creamy richness of paneer with crisp, golden spring roll skins, offering a unique Singaporean twist. Paneer, a popular Indian cheese, is beloved for its mild flavor and soft texture, making it perfect for stuffing into spring rolls alongside fresh local vegetables and aromatic spices. In Singapore, you’ll find innovative street food vendors blending Indian and Chinese influences, serving spring rolls filled with everything from chicken to tofu. Paneer brings a hearty vegetarian option to the table that is both nourishing and satisfying. The Fried Paneer Spring Roll is a great choice for those seeking a healthy, protein-rich meal without sacrificing taste or tradition. Its crunchy exterior and spicy, flavorful filling are a hit among locals during lunchtime rushes at kopitiams. With a lighter approach to frying and the inclusion of vegetables like carrots and cabbage, this recipe is tailored for calorie-conscious foodies. It offers the perfect balance between indulgence and nutrition, making it a smart lunch pick for busy Singaporeans who want to stay energized throughout the day.
Ingredients(for 2 spring rolls per serving)
- 120g Paneer (Indian cheese, available at local markets)
- 4 sheets Spring roll wrappers (fresh or frozen)
- 1 small Carrot (julienned)
- 1/2 cup Cabbage (shredded)
- 1/4 cup Red onion (finely chopped)
- 1 Green chilli (finely chopped; optional for spice) - optional
- 2 tbsp Coriander leaves (chopped; daun ketumbar)
- 1 tsp Soy sauce (low sodium)
- 1 tsp Sesame oil (for flavor)
- 2 tbsp Olive oil (for shallow frying)
- 1/4 tsp Salt (to taste)
- 1/4 tsp Pepper (to taste)
Instructions
- 1
Dice the paneer into small cubes. Prepare carrot, cabbage, onion, and coriander leaves as instructed.
5 minutes
Use fresh paneer for the best texture.
- 2
Heat 1 tbsp olive oil in a pan. Add onion and green chilli, sauté until translucent. Stir in carrot and cabbage, cook for 2 minutes.
5 minutes
Do not overcook vegetables to retain crunch.
- 3
Add paneer cubes, soy sauce, sesame oil, salt, and pepper. Mix well and cook for another 2-3 minutes. Remove from heat and stir in coriander leaves.
3 minutes
Paneer should stay soft, avoid high heat.
- 4
Lay out spring roll wrappers. Spoon filling onto each wrapper, then roll tightly, folding in the sides to seal.
4 minutes
Use a little water to seal the edges.
Why This Dish is Healthy
Fried Paneer Spring Roll is a smart lunch choice for calorie-conscious Singaporeans. The recipe uses fresh vegetables and paneer, offering balanced macronutrients and a moderate calorie count. Shallow frying instead of deep frying significantly reduces overall fat. Combining protein, fiber, and healthy fats makes it filling and suitable for weight management, diabetic diets, and vegetarian lifestyles.
Paneer provides a rich source of protein and calcium, supporting muscle and bone health. The inclusion of carrots and cabbage adds dietary fiber, vitamins A and C, and antioxidants. Using olive oil and shallow frying keeps the fat content moderate, while the use of low sodium soy sauce helps manage sodium intake. This dish is naturally gluten-free if rice paper wrappers are used and can be adapted to vegan diets by substituting paneer with tofu.
Pro Tips
- 💡Tip 1: Use fresh paneer for a softer filling.
- 💡Tip 2: Shallow fry with minimal oil to keep the rolls light and healthy.
- 💡Tip 3: Serve with homemade Singaporean chilli sauce for authentic flavor.
Storage & Serving
Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispiness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
