Ingredients: 2 cups grated cheddar cheese 600g paneer cheese (finely diced) 3 cups frozen corn 2 cups frozen peas 1 large onion (chopped) 1 tablespoon oil 1 teaspoon Jeeru (Cumin) seeds 3 tablespoon butter 1 teaspoon freshly cracked black pepper 1⁄2 teaspoon white pepper 1 teaspoon salt 1 teaspoon dried mixed herbs Lai (water flour glue) 1 x 30 large sheet springroll pastry
Method: 1. Heat a pan with oil & Jeeru (Cumin), when sizzles add corn, peas, butter, spices & dried herbs. 2. Mix and cook till veg is tender. 3. Remove from heat. 4. Add onion and mix in. 5. Allow to cool then mix in cheeses. 6. Cut each springroll sheet into 4 pieces. 7. Place the pastry like a diamond facing you. 8. Place 1 tablespoon of filling onto pastry. 9. Roll corner over filling, encasing it. Fold sides over. 10. Spread paste and wrap last corner around sealing springroll. 11. Now freezer suitable. 12. Fry on medium heat until golden brown all round.
Note: If you're not a fan of cumin, leave out seeds. Makes 10dzn mini springrolls