Spring roll, Indian Chinese version

Spring roll, Indian Chinese version

This is spring rolls with Indian spices. They taste awesome deep fried. If you count your calories, brush them with a little vegetable oil and bake or just panfry with a little oil.

Nothing can beat the ease of just grabbing the spring roll pastry from a supermarket freezer. Of course, the homemade tastes better- if you are ready to a sweat a bit more. Here, what you see is pre-made pastry.

For the filling, cut chicken into cubes. Mix with the spices and salt and cook covered in low heat first. You’ll see water coming out. Increase heat and bring to boil. Cover and cook for 15 minutes. If there is still water remaining, let it evaporate. Take off heat. Let cool and mince coarsely in a food processor.

Chop garlic and all the vegetables except the spring onion in a food processor. Slice the spring onion thin. Heat the vegetable oil in a wok. Add all the vegetables except spring onions and sauté for 5 minutes with salt and pepper. Add the chicken and soy sauce. Remove from heat. Add the spring onions and combine well.

Start making the rolls. Divide the filling equally. Fill the wrappers. Stick the end with a paste of water and all-purpose flour. You can freeze these now. These spring rolls can be deep fried or baked. Serve with tomato and chilli sauce.