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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Crumble the paneer into small pieces.
Add grated carrot, chopped capsicum, spring onion, salt, pepper and chilli oil. Mix well.
Shape the mixture into small balls and keep aside.
Cut rice paper sheets into triangles.
Heat a non-stick pan and add a little oil.
Arrange the paneer balls in the pan and place a rice-paper triangle over each ball.
Cook until the rice paper becomes golden and crispy.
Add a splash of water to the pan, cover and cook for a few minutes so the paneer filling heats through and the rice paper softens slightly around the filling.
Uncover and let them crisp up again.
Finish with chilli oil, white sesame seeds and spring onion.
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You can substitute regular paneer if high-protein paneer is unavailable.
Can I use regular paneer instead of high-protein paneer?
Yes, you can substitute regular paneer if high-protein paneer is unavailable.
How do I prevent the rice paper from sticking?
Ensure the pan is well-oiled and the rice paper is not overlapping.
Can I make these ahead of time?
Yes, you can prepare the paneer balls in advance and cook them just before serving.
What can I use instead of chilli oil?
You can use any other flavored oil or omit it if you prefer less spice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator and reheat in a pan to retain crispiness.
