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

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!