Ingredients
16 sheets frozen filo pastry, about 350 g / 3/4
Ib in total, separated and thawed 225 g /1/2 lb paneer cheese, chopped into cubes
4 tbsp vegetable oil 100 g / 1/2 lb spinach
1 red bell pepper, deseeded and chopped
3 scallions (spring onions), chopped 2 cloves garlic, finely chopped
1 green chili pepper, deseeded and finely chopped
1/2 tsp lemon zest, finely grated 100 g / 1/2
cup ricotta cheese Oil, for deep-frying
Salt and freshly ground pepper For the sauce:
31/2 tbsp sugar
1 tbsp tomato paste (puree) 1 tsp salt
1 tbsp rice vinegar
1 red chili pepper, deseeded and very finely chopped
Method : Prep and cook time: 50 min
1
To make the sauce, bring the sugar
and about 4 tbsp of water to a boil and simmer until the mixture turns into a
clear syrup.
2
Stir in the tomato paste (puree),
salt, vinegar and chili and let cool.
3
To make the filling, fry the paneer
cubes in 2 tbsp of vegetable oil until golden brown.
4
Wilt the spinach in the remaining
oil and continue frying until steamed dry.
5
Mix together the spinach, bell
pepper, scallions (spring onions), garlic, chili, paneer, lemon zest and
ricotta and season with salt and pepper.
6
Divide the mixture between the
sheets of pastry.
7
Fold in the ends of the pastry
squares and roll up. Brush the edges with water and press firmly to close.
Deep-fry the spring rolls in hot oil for about minutes,
a few at a time, until golden brown. Serve with the chili sauce.