In a large pot 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 4-5 minutes until the onions soften and become translucent.
As the onions are cooking peel the potatoes and cut them into bite-sized chunks then add to the pan and cook for a few minutes.
Add the garlic paste, crushed chilli flakes, cumin seeds, and salt then cook for a further 3-4 minutes.
Add the sweetcorn then cover and cook for 15 minutes until the 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 are 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!
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