Servings: 4-6  

Ingredients: 

• 500g ground chicken 

• 2 tablespoons oil 

• 1 green chilli, finely chopped 

• 1 tablespoon ginger-garlic paste 

• 2 onions, finely chopped 

• 1 teaspoon salt 

• 1/4 teaspoon turmeric powder 

• 1 teaspoon amchoor powder 

• 1/2 teaspoon pepper powder 

• 1 tablespoon Kashmiri chilli powder 

• 1/2 teaspoon red chilli powder 

• 1 tablespoon garam masala 

• 2 tablespoons coriander powder 

• 1 teaspoon cumin powder 

• 1 tablespoon cornstarch 

• 2-3 tablespoons lemon juice 

• 2 tablespoons coriander, finely chopped 

• 2 tablespoons mint, finely chopped 

• 2 tablespoons water + 1 tablespoon cornstarch (for sealing the rolls) 

• Spring roll wrappers 

• Oil for deep-frying 

Prepare the Filling: 

 

1. Mince the boneless chicken in a food processor. 

2. Heat 2 tablespoons of oil in a pan over medium flame. 

3. Add the green chilli and sauté briefly. 

4. Add the ginger-garlic paste and sauté for a minute until fragrant. 

5. Stir in the onions and cook for about 2 minutes until softened. 

6. Add the minced chicken, spread it evenly in the pan, and cook for 2 minutes.

7. Season with salt, turmeric, amchoor powder, pepper powder, Kashmiri chilli powder, red chilli powder, garam masala, coriander powder, and cumin powder.

8. Mix well and cook for another 2 minutes. 

9. Cover the pan and cook for 2 minutes to ensure the chicken is fully cooked. 

10. Stir in 1 tablespoon of cornstarch and continue to cook until most of the moisture has evaporated. 

11. Add the lemon juice, chopped coriander, and mint. 

12. Mix well and let the filling cool completely. 

Making the Spring Rolls:  

1. Place a spring roll wrapper on a clean work surface. 

2. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out. 

3. Spoon about 2 tablespoons of the prepared filling onto the bottom third of the wrapper. 

4. Roll halfway, then fold in the sides (like folding a burrito), and continue rolling to create a tight roll. 

5. Mix 2 tablespoons of water with 1 tablespoon of cornstarch to make a paste. 

6. Use this mixture to seal the edges of the rolls securely. 

7. Heat oil in a pan for deep frying. 

8. Fry the spring rolls in batches until golden brown and crispy. 

9. Drain on paper towels and serve warm with Mint-Yogurt Chutney for dipping. 

Watch Video: Follow the step-by-step process in the video to ensure perfectly wrapped and crispy spring rolls every time!