Beetroot, lentil, squash and paneer spring rolls

60 minutes



  • 1l whole milk
  • 2 tbsp of lemon juice

Spring rolls

  • 350g of butternut squash, peeled and cut into 2cm cubes
  • 70g of puy lentils, cooked per packet instructions
  • 130g of cooked beetroot, cut into 2cm cubes
  • 1 orange, zest and juice
  • 2 1/2 tbsp of desiccated coconut
  • green chillies, finely chopped (to taste – I used 4)
  • curry leaves, 5-6
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 12 spring roll wrappers
  • 3 tbsp of vegetable oil, plus extra for deep-frying
  • salt


Start by making the paneer. In a non-stick pan, heat the milk until it starts to boil. Turn down to a simmer and then add the lemon juice, the milk should start to curdle with large clumps that look like cottage cheese starting to appear. Turn off the heat and allow the acidic reaction to fully separate the curds and whey (this should take about 10 minutes)
Meanwhile, line a colander with muslin and place in an empty sink. Pour the milk mixture into the muslin and then tie the loose ends of cloth together to form a package, then squeeze out any excess liquid. Place something heavy (like a saucepan) on top of the wrapped paneer and allow it to set overnight
Once set, unwrap the muslin cloth and cut the paneer into 2–3cm cubes before starting the spring rolls
Preheat the oven to 190°C/gas mark 5. Line a baking tray with baking parchment
Toss the chopped butternut squash with 1 tablespoon of the oil then spread out on the baking tray. Roast for approximately 30–40 minutes or until the squash is lightly crisp and soft enough to pierce with a knife
When cooked, add to a large bowl with the cooked lentils and beetroot, zest and juice of the orange, cubed paneer and desiccated coconut. Season with salt to taste then mix together
To temper the spices, heat a non-stick pan with the remaining 2 tablespoons of oil, then add the cumin seeds, curry leaves, chillies and turmeric. Allow the seeds to sizzle then transfer to the bowl with the rest of the fillings, tossing everything together to ensure even coverage of the spices
To prepare the spring rolls, fill a small bowl with water to help when wrapping the rolls. Cut each wrapper in half to create two rectangles
Leaving a 3cm border at the bottom and sides, place a dessertspoon of the filling towards the bottom of the wrapper. Fold the sides inwards, close the bottom panel over these, then roll up tightly in a cigar shape. Seal the end panel with a little water, and repeat with the rest of the mixture. Transfer to a plate and allow to firm up slightly before cooking
Preheat a deep-fryer or a deep pan with the vegetable oil
Carefully fry the spring rolls in batches until golden, then remove with a slotted spoon and drain any excess oil on sheets of kitchen paper before serving