In a large pan add the chicken mince then brown the meat for a few minutes until the colour changes and it breaks apart
Add the diced onion and cook for a few minutes until the onions soften and become translucent
As the onions are cooking peel the potatoes and cut into bite-sized chunks then add into the pan and cook for a few minutes
Add the garlic paste, crushed chilli flakes, cumin seeds and salt then cook for a further 5 minutes
Add the sweetcorn then cover and cook for 15-20 minutes until potatoes are soft and cooked through
Add the finely chopped coriander and mix
Allow the mixture to cool before making the spring rolls
When ready to make the spring rolls prepare the paste by mixing together the plain flour and water until there is no lumps
To assemble the spring rolls, take a spring roll wrapper and place it in a diamond shape in front of you.
Spoon a portion of the filling onto the wrapper, slightly below the centre.
Fold the bottom corner of the wrapper over the filling. Then, fold in the two sides of the wrapper.
Roll the wrapper upwards, tightly enclosing the filling. Dab a bit of water on the top corner to seal the roll.
Repeat the process for all the spring rolls.
Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot
Gently add the spring rolls into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side
Serve alongside homemade green chutney and enjoy!
6 responses
delicious
Thank you!
Yummy and very easy recipe
Thank you so much! 🙂
What kind of crispy pastry do you use?
In this recipe, I use spring roll pastry. It is available in most stores. The brand I use is TYJ 🙂