Cut the paneer into two-inch long half-inch wide and half-inch thick fingers. In a bowl mix chopped garlic, sweet chilli sauce, lemon juice, white pepper powder, MSG, soy sauce, sugar and salt to taste.
Apply this mixture liberally on the paneer fingers and leave aside to marinate for fifteen minutes. Mix two tablespoons of refined flour and one tablespoon of cornstarch and add to the paneer mixture. Mix well. Keep aside for ten minutes.
Spread the spring roll wrapper julienne in a plate. Roll the marinated paneer in them. Press well with your hand so that julienne stick to the paneer.
Heat sufficient oil in a wok, deep fry the paneer fingers for two to three minutes on medium heat, turning frequently or until crisp and golden brown in colour.
Remove, drain onto an absorbent kitchen towel and serve hot with a sauce of your choice.