I used Szechuan sauce to give it Chinese touch. It is very crunchy. Serve these immediately to enjoy the taste of melted cheese. Enjoy these babies with Szechuan sauce or with tomato ketchup. You can bake them too. You can deep freeze them too, just roll it and wrap it into an aluminum foil or place it into a zip lock bag and deep freeze them. Take them out for 30 minutes before frying. And fry them whenever you are ready to eat.
How to make Paneer And Sprouts Szechuan Cigar?
Direction
In a big mixing bowl, take sprouts, paneer, Szechuan sauce, sweet and chili sauce, cheese, and salt. Mix them well. Keep it aside.
In a bowl, take all-purpose flour/maida. Add 1 ½ tablespoon water to make a thick paste. Keep it aside.
Take one spring roll sheet or samosa patti. Place a portion of the paneer and sprouts mixture at one corner of spring roll sheet. Roll it up tightly starting from the end where the filling is placed to make a cigar. Seal the edges of the sheet using little of the maida paste.
Heat the oil in a pan. Deep fry cigars few at a time over a medium flame until they turn golden brown color. Drain on an absorbent paper.
Paneer And Sprouts Szechuan Cigar are ready. Serve them immediately with spicy sauce.
