Paneer Tiger Rolls

A Crispy, Crunchy Indo-Chinese Adventure!

Get ready for a flavor and texture explosion wrapped in a shatteringly crisp shell! We've taken the fiery, tangy, and utterly addictive essence of classic Chili Paneer, enhanced it with the delightful crunch and savory depth of chili crisp, and bundled it all into the irresistible format of a golden spring roll. Introducing our revamped Paneer Dragon Rolls – a novel twist that boasts an extra layer of texture and umami that will have you reaching for "just one more" (repeatedly!).

When Street Food Royalty Meets a Crispy, Crunchy Crown

Chili Paneer – those glorious cubes of Indian cheese tossed in a vibrant, spicy, and umami-rich sauce with crunchy peppers and onions – is a legend in the world of Indo-Chinese cuisine. We thought, how could we make this even more fun, more shareable, more...crispy and texturally exciting? The answer was clear: encase it in the delicate, golden embrace of a spring roll wrapper, and infuse the filling with the magic of chili crunch!

The real creative spark here lies in transforming the beloved saucy Chili Paneer into a filling that’s perfect for its new crispy home, now with an added textural surprise. We’re not just spooning leftover Chili Paneer into a wrapper. Our unique spin involves carefully dicing the paneer and vegetables and crafting a slightly drier, yet intensely flavorful, version of the chili sauce that clings to every morsel. The masterstroke is the addition of that spicy, awesome chili crunch/crisp, which introduces delightful crispy bits, a deeper umami, and an even more complex smoky heat. This ensures maximum flavor impact and a satisfying textural contrast without a hint of sogginess, leading to that perfect, explosive crunch with every bite. And to take it up another notch? We're pairing these golden beauties with a zesty "Dragon Dip" – a fusion sauce that perfectly complements the rolls, and can even get its own chili crunch boost!

Imagine the scene: the sizzle of garlic, ginger, and chilies, the vibrant colors of bell peppers and onions dancing in the wok. Then, the aroma when the chili crunch hits the pan, mingling with the aromatics, hinting at the textural and flavor surprise within. The soft paneer soaks up that signature spicy-tangy sauce, now enriched with savory, crispy chili bits. Then, the meditative process of rolling these flavor bombs into neat little packages. The final fry (or air-fry, for a lighter touch!) transforms them into golden, crunchy bâtons of pure joy.

The first bite is a textural symphony: an audible crunch gives way to the warm, aromatic filling. Tender paneer meets crisp-tender vegetables, and then comes the textural delight of the chili crunch – those little crispy pieces adding a subtle yet satisfying counterpoint, all enrobed in that unmistakable Chili Paneer magic. It's familiar, yet refreshingly new – a playful take that's perfect for parties, appetizers, or just a truly exciting snack.

Paneer Dragon Rolls: Recipe for Crispy, Crunchy Delight

Yields: Approx. 12-15 spring rolls Prep time: 40 minutes (plus cooling time for filling) Cook time: 20-25 minutes

Ingredients:

For the Chili Paneer Filling with Chili Crunch:

• 200g (approx. 7 oz) paneer, pressed and cut into small 1/4-inch cubes
• 1 tablespoon cornstarch (for coating paneer)
• 2 tablespoons cooking oil
• 1 medium onion, finely diced
• 1/2 cup mixed bell peppers (red, green, yellow), finely diced
• 1-2 green chilies, finely chopped (optional – consider omitting or reducing if your chili crunch is very spicy or if you prefer milder heat)
• 1 tablespoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 1-2 tablespoons Chili Crunch/Crisp (e.g., Lao Gan Ma, Fly By Jing, or similar – adjust to your taste and the brand's heat level. This is key for the added texture and flavor!)
• 2 tablespoons light soy sauce
• 1 tablespoon red chili sauce (e.g., Sriracha or an Indo-Chinese chili garlic sauce – consider reducing or omitting if your chili crunch is very spicy or for milder heat)
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon tomato ketchup (optional, for a touch of sweetness and body)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry for binding)
• 2 tablespoons chopped spring onions (greens only)
• Salt to taste (be mindful of salt from soy sauce and chili crunch)

For the Spring Rolls:

• 1 packet (approx. 25 sheets) frozen spring roll wrappers, thawed
• Small bowl of water or a flour paste (1 tbsp flour + 2 tbsp water) for sealing
• Oil for deep frying, shallow frying, or an air fryer

For the Zesty Dragon Dip (Optional but Recommended!):

• 1/2 cup thick yogurt (or vegan yogurt)
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon Sriracha or green chili paste (adjust to taste)
• 1/2 teaspoon soy sauce
• 1/4 teaspoon toasted sesame oil
• A squeeze of lime juice
• Pinch of sugar
• Salt to taste
• Optional Chili Crunch Boost for Dip: 1/2 to 1 teaspoon of Chili Crunch/Crisp, or just its oil.

Process/Steps:

1. Prepare the Paneer & Vegetables: * Gently toss the paneer cubes with 1 tablespoon of cornstarch until lightly coated. * (Optional step for firmer paneer: Briefly pan-fry or air-fry the cornstarch-coated paneer cubes in a little oil until very lightly golden. Set aside.) * Ensure all your vegetables (onion, bell peppers, green chilies (if using), garlic, ginger) are finely diced.

2. Cook the Chili Paneer Filling with Chili Crunch: * Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. * Add the finely chopped garlic, ginger, and green chilies (if using). Sauté for about 30 seconds until fragrant. * Add the diced onion and bell peppers. Stir-fry for 3-4 minutes until they are slightly softened but still have a bit of crunch. * Add the paneer cubes (either raw-coated or pre-fried) to the wok. Toss gently. * Stir in the Chili Crunch/Crisp. Cook for about 30-60 seconds, stirring, allowing its aromatic oils to lightly toast and flavors to meld with the vegetables and paneer. * In a small bowl, mix the soy sauce, red chili sauce (if using, and adjusted for heat), rice vinegar, sugar, black pepper, and optional ketchup. Pour this sauce mixture into the wok. Stir everything to coat well. Cook for 1-2 minutes. * Taste and adjust salt if needed (remember the chili crunch and soy sauce add saltiness). * Give the cornstarch slurry a quick stir and pour it into the wok. Cook, stirring constantly, for about 1 minute until the sauce thickens and nicely coats all the ingredients. The filling should be moist with a rich coating, but not overly wet or "saucy." * Stir in the chopped spring onion greens. * Remove the filling from the heat and transfer it to a bowl or tray. Spread it out to cool completely. This is a crucial step – a hot filling will make the spring rolls soggy and difficult to roll.

3. Make the Zesty Dragon Dip (while filling cools): * In a small bowl, combine all the ingredients for the dip: yogurt, mint, cilantro, Sriracha/chili paste, soy sauce, sesame oil, lime juice, sugar, and salt. * If adding the Chili Crunch Boost for the dip, stir it in now. * Mix well. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.

4. Assemble the Paneer Dragon Rolls: * Once the filling is completely cool, you can start rolling. * Carefully separate a spring roll wrapper and lay it on a clean, dry surface in a diamond shape (one corner pointing towards you). Keep the remaining wrappers covered with a damp cloth to prevent them from drying out. * Place about 1.5 - 2 tablespoons of the cooled Chili Paneer filling horizontally a little above the bottom corner of the wrapper. * Fold the bottom corner up and over the filling, tucking it in snugly. * Fold in the two side corners towards the center, like an envelope. * Roll the spring roll upwards tightly towards the top corner. * Brush the top corner with a little water or flour paste to seal the edge. * Place the finished spring roll on a plate or tray, seam-side down. Repeat with the remaining wrappers and filling.

5. Cook the Spring Rolls: * Deep Frying: Heat oil in a wok or deep pan to $350-375^{\circ }\text{F}$ ($175-190^{\circ }\text{C}$). Carefully place a few spring rolls at a time into the hot oil (do not overcrowd). Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. * Shallow Frying: Add about 1/2 inch of oil to a skillet. Fry the spring rolls in batches, turning them, until all sides are golden brown and crisp. * Air Frying: Preheat your air fryer to $380-400^{\circ }\text{F}$ ($190-200^{\circ }\text{C}$). Lightly spray or brush the spring rolls with oil. Place them in the air fryer basket in a single layer (you may need to do this in batches). Air fry for 8-12 minutes, flipping halfway, until golden brown and crispy.

6. Serve: * Serve the Paneer Dragon Rolls hot and crispy with the Zesty Dragon Dip on the side.

Nutritional Estimate (per spring roll, approximate, if making 15 rolls, before frying):

• Calories: 85-110 kcal (frying will add significant calories depending on the method; chili crunch also adds some oil/calories)
• Protein: 3-4g
• Fat: 4-6g (before frying; chili crunch adds to this)
• Carbohydrates: 8-11g

(Disclaimer: This is a rough estimate. Actual nutritional values will vary based on specific ingredients, quantities, and cooking method chosen.)

Unwrap the Excitement!

These Paneer Dragon Rolls, now enhanced with the magic of chili crunch, are more than just an appetizer; they're a conversation starter, a party highlight, and a testament to the endless possibilities of culinary fusion. The familiar thrill of Chili Paneer, now with an added layer of savory crunch and depth in this excitingly crispy package, is something we’re incredibly proud to have crafted. We hope you have as much fun making (and eating!) them as we did conceptualizing them. Let the good times roll!