Crunchy veggies in a rice paper roll with a tangy mango sauce – this truly is what summer tastes like
These rice paper rolls from Shumaila Chauhan are healthy and delicious – and super easy to make
Paneer Rice Paper Rolls With Mango Dip
Ingredients
8-10 sheets of rice paper
Oil for frying
1 tbsp sesame oil
1 tsp honey
For the filling:
1½ cups crunchy veggies (bell pepper, carrot, and cucumber, shredded red cabbage)
250 g paneer
¼ cup chopped walnuts
1 bunch fresh mint
1 bunch fresh coriander
Salad greens or shredded lettuce
For the raw mango dipping sauce:
½ cup chopped raw green mango
¼ cup ripe mango
¼ cup walnuts soaked in water for 30 minutes
1 green chilli, chopped
1 inch ginger
2 garlic cloves
½ cup mint leaves
Juice of 1/2 lime
1-2 ice cubes to maintain colour
Drizzle of honey (optional)
Salt to taste
Method
- To prepare the dipping sauce, place all the ingredients in a blender or grinder, and blend to a smooth sauce. Set aside.
- Thinly slice all the vegetables and roughly chop the walnuts.
- Cut the paneer into small rectangles.
- Heat the oil in a large pan over a medium flame. Fry the paneer pieces in the oil for about five minutes, flipping on all sides to ensure even browning. Remove and set aside.
- Add two to three tablespoons of the prepared mango sauce to a bowl. Add the sesame oil, honey and a dash of water to loosen the sauce a bit. Whisk to combine.
- Add the paneer back to the skillet over a medium flame and add the mango-sesame glaze. Cook, stirring frequently, until all of the sauce is absorbed and the paneer looks glazed. Set aside with the prepared veggies.
- Arrange all the fillings on a large plate or tray.
- Soften a sheet of rice paper by soaking it in a large bowl of warm water for five to 10 seconds. Rotate the paper in the bowl in a circular direction, and press the centre of the rice paper into the bowl to completely soak it. Carefully remove the rice paper from the water and place it on a plastic or polished wood cutting board.
- Place fillings in the centre of the rice paper. Top with chopped walnuts. Fold each side of the rice paper in towards the centre, then fold the bottom portion over the filling. Pull the roll tight as you roll it towards the top of the rice paper to completely seal it. Repeat with the remaining rice paper sheets and fillings.
- Serve the paneer summer rolls with the raw mango dipping sauce.
Tip: The rolls are best consumed immediately.
Recipe and image: California Walnuts
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