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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a kadhai. Add garlic and onion. Saute for 2–3 minutes until onions are soft.
Add cabbage, carrots, and green bell peppers. Add salt and saute for 4–5 minutes until vegetables are slightly soft but still crunchy.
Add black pepper, chilli powder, soy sauce, vinegar, and MSG. Mix well and cook for another 2–3 minutes. Turn off the heat and let the filling cool completely.
Heat oil in a pan. Add garlic and saute for a minute.
Add soy sauce, vinegar, chilli flakes, honey, and oyster sauce. Mix well.
Add paneer slices and gently toss until each slice is well coated. Optionally, add cornflour slurry and cook for a minute.
Take a spring roll sheet. Place a spoonful of vegetable filling in the center, top with a paneer slice, then roll and seal the edges using maida slurry.
Arrange spring rolls in the air fryer basket. Lightly spray or brush oil on top and air fry at 180°C, flipping halfway, until golden brown and crispy.
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For a spicier kick, add more chilli flakes to the paneer coating.
Ensure the filling is completely cooled before assembling the spring rolls to prevent them from becoming soggy.
Can I use other vegetables?
Yes, you can use red and yellow bell peppers or any other vegetables you prefer.
Is MSG necessary?
MSG is optional and can be omitted if you prefer.
How can I make the rolls crispier?
Ensure the rolls are lightly sprayed with oil before air frying for a crispier texture.
Can I bake instead of air frying?
Yes, you can bake them in a preheated oven at 180°C until golden brown.
What can I use instead of maida slurry?
You can use a cornstarch slurry as an alternative to seal the edges.
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