Ingredients
- 250 g ground chicken
- 2 medium potatoes (about 300 g total), boiled and mashed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp red chili powder (adjust to heat preference)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp vegetable oil
- Salt, to taste
- 15–18 spring roll wrappers (20 cm × 20 cm)
- 2 tbsp all-purpose flour (for sealing)
- Water, as needed for sealing paste
- Vegetable oil, for deep frying
Instructions
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic and ginger paste; cook for 1 minute until fragrant. Add the ground chicken, breaking it apart, and cook until no pink remains.
Sprinkle in the cumin, coriander, turmeric and chili powder. Season with salt, stir well, and cook for 2 minutes to bloom the spices. Add the mashed potatoes and chopped cilantro; mix thoroughly until the filling is uniform. Remove from heat and allow to cool completely.
In a small bowl, whisk together the flour and just enough water (about 3–4 tablespoons) to form a thick, spreadable paste. This will act as glue for sealing the rolls.
Lay a spring roll wrapper on a clean surface in diamond orientation. Place about 1½ tablespoons of the cooled filling near the bottom corner. Fold that corner up and over the filling, then fold in the left and right corners snugly. Roll upward toward the top corner, tucking tightly as you go. Seal the edge with a dab of flour paste. Repeat until all filling is used, keeping assembled rolls covered with a damp cloth.
Heat enough vegetable oil in a deep pan or wok to reach 175 °C (350 °F)—about 3–4 inches deep. Fry the rolls in batches, without overcrowding, for 3–4 minutes each until evenly golden. Turn occasionally for uniform color.
Use a slotted spoon to transfer the cooked rolls to paper towels. Drain excess oil for a minute, then serve hot with chutney, sweet chili sauce or your favorite dip.