📸 Image coming soon for Paneer Spring Roll
Paneer Spring Roll
Lunch • Singapore
How to Make Paneer Spring Roll (Traditional & Healthy Version)
Paneer Spring Roll is a delightful vegetarian lunch option that has found its place in Singapore’s vibrant hawker scene, especially within kopitiams offering fusion fare. Drawing from the Indian regional influences prominent in Little India, this snack combines the creamy texture of paneer with crisp vegetables, all wrapped in a golden spring roll. The dish showcases the multicultural flair of Singapore cuisine, blending Indian traditions with local tastes and preferences. Ideal for lunch, Paneer Spring Rolls are loved for their crunchy exterior and savory filling, making them a popular choice among locals seeking healthier vegetarian options. In Singapore’s bustling food culture, the Paneer Spring Roll has become a staple at hawker stalls and modern cafes alike, reflecting the city’s openness to fusion foods. The use of paneer, a fresh cheese common in Indian cuisine, adds a protein boost while maintaining a mild flavor that appeals to a wide audience. Served with a tangy dipping sauce, this dish is perfect for those looking for a satisfying yet light meal. Its adaptability makes it suitable for health-conscious eaters, vegetarians, and anyone seeking to enjoy authentic Singaporean flavors with a twist.
Ingredients(for 2 spring rolls per serving, typical Singapore lunch portion)
- 120g Paneer (Indian cottage cheese, available at local markets)
- 4 sheets Spring roll wrappers (Fresh or frozen, sold at wet markets)
- 1 small Carrot (Julienned)
- 1 cup Cabbage (Thinly sliced)
- 1/2 Capsicum (bell pepper) (Julienned)
- 1/2 Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 tbsp Oil (Use heart-healthy oil like canola or olive)
- 1 tsp Soy sauce (Low sodium preferred)
- 1/4 tsp Black pepper (Freshly ground)
- 1 tbsp Chili sauce (Local sambal or bottled) - optional
Instructions
- 1
Heat oil in a wok over medium flame. Add garlic and onion, sauté until fragrant.
5 minutes
Use a non-stick pan to reduce oil consumption.
- 2
Add carrot, cabbage, and capsicum. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
4 minutes
Do not overcook to preserve nutrients.
- 3
Add paneer, soy sauce, and black pepper. Mix well and cook for another 2-3 minutes. Remove from heat and let filling cool.
3 minutes
Crumble paneer for even distribution.
- 4
Lay out spring roll wrappers. Place 2-3 tbsp of filling in the center of each wrapper. Fold tightly and seal edges with water.
5 minutes
Avoid overfilling to prevent bursting during cooking.
Why This Dish is Healthy
This dish is a nutritious lunch option thanks to the balanced macronutrient profile and the inclusion of heart-healthy oils. Baking instead of deep-frying cuts down saturated fat, while the use of fresh vegetables boosts fiber intake, aiding satiety and weight management. It’s an ideal choice for vegetarians seeking wholesome, filling meals without excess calories.
Paneer Spring Roll is rich in protein from paneer and fiber from assorted vegetables like cabbage and carrots. Paneer supplies calcium and phosphorus, supporting bone health. Using minimal oil and opting for baking or air frying reduces unhealthy fats, making this dish suitable for calorie-conscious eaters. Vegetables contribute vitamins A and C, antioxidants, and phytonutrients essential for immunity and digestion.
Pro Tips
- 💡Tip 1: Use freshly made paneer for optimal taste and nutrition.
- 💡Tip 2: Bake or air fry instead of deep-frying to reduce calories.
- 💡Tip 3: Prep the filling ahead for quick assembly during busy lunch hours.
Storage & Serving
Store spring rolls in an airtight container in the fridge for up to 2 days. Reheat in oven or air fryer to retain crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 105.0 kcal |
