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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 low fat paneer into a bowl.
Add ginger, garlic, spring onions, grated carrot, and capsicum.
Season with chili flakes, salt, and soy sauce.
Mix everything well and let it rest for 5 minutes.
Soften a rice paper sheet in water.
Add the paneer filling and roll tightly.
Wrap the roll again using a second rice paper sheet for extra crispiness.
Air fry at 200C for about 8 minutes or until crispy and golden.
Add crunchy peanut butter to a bowl.
Mix in water, soy sauce, chili oil, and sriracha.
Add honey if preferred.
Stir until smooth and creamy.
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For extra crispiness, wrap the rolls twice in rice paper sheets.
Adjust the amount of chili flakes and sriracha to suit your spice preference.
Can I use regular paneer instead of low fat?
Yes, regular paneer can be used, but it will increase the calorie content.
How do I soften rice paper sheets?
Dip each sheet in warm water for a few seconds until pliable.
Can I bake the rolls instead of air frying?
Yes, you can bake them at 200C until crispy and golden, but it may take a bit longer.
Is the honey necessary in the dipping sauce?
Honey is optional and can be omitted if you prefer a less sweet sauce.
How long can I store the rolls?
The rolls are best eaten fresh but can be stored in the fridge for up to 2 days.
