29-06-2018 840x350

Crispy Spinach & Cheese Spring Rolls

Who doesn’t like hot and crispy finger food during the monsoon season…try this crispy cheese spring roll with a healthy spinach twist this monsoon. Crunchy samosa Patti rolls, filled with a cheese and spicy spinach mixture. Serve them immediately to enjoy the taste of the melted mozzarella cheese.

Crispy Spinach & Cheese Spring Rolls


Preparation Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Servers: 24 Pieces

Appliance used:

Boss Axe Chopper

Ingredients: (200ml = 1 Cup)

  • 1½ pcs samosa patties
  • 1/3 tbsp. plain flour (maida) dissolved in 3 tbsps. Water
  • oil for deep-frying

For stuffing

  • 1/4 cup blanched and finely chopped spinach (palak)
  • negligible cup grated mozzarella cheese
  • salt and to taste
  • 1/3 tsp. finely chopped green chillies
  • negligible cup honey

For Honey Chilli Sauce

  • 1/8 tbsp. lemon juice
  • ¼ tbsp. dry red chilli flakes (paprika)
  • 1/3 tbsp. water
  • 1/8 tsp. sugar(optional)


  1. Finely chop blanched spinach and Chillie with the help of BOSS Axe Chopper and mix all the ingredients for stuffing together.
  2. Cut each samosa Patti into 3 to get 75 mm. X 62 mm. (3″ x 2½”) rectangular pieces. You will get 24 pieces in all.
  3. Place a piece of the samosa Patti on a flat dry surface and place a portion of the filling at one pointed edge.
  4. Roll each Patti towards the opposite pointed edge and stick the edges with a little flour paste to form a cylindrical shape.
  5. Seal the edge of the samosa Patti using a little of the flour paste.
  6. Repeat with the remaining patties and filling to make more cigars.
  7. Heat a broad non-stick pan or kadhai with oil and deep-fry a few cigars at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
  8. Serve immediately with honey chilli sauce.

Tip: Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy.