Ricotta Spring Rolls

Ingredients

• 16 sheets frozen Filo dough (approx. 20 cm length, approx. 300 g in total, separated and thawed)
• 3 ½ tablespoons sugar
• 1 tablespoon tomato puree
• 1 teaspoon salt
• 1 tablespoon Rice vinegar
• 1 red Chile pepper (rinsed, halved, deseeded and very finely chopped)
• 1.333 cups paneer cheese (chopped into cubes)
• 2 cups Spinach (rinsed, drained and sorted)
• 1 red pepper (rinsed, halved, cleaned and chopped)
• 3 scallions (rinsed, cleaned and chopped)
• 2 cloves garlic (peeled and finely chopped)
• 1 green Chile pepper (rinsed, halved, deseeded and finely chopped)
• 4 tablespoons soybean oil
• ½ teaspoon lemon zest (finely grated)
• ½ cup Ricotta cheese
• Oil (to deep fry)

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