- 3 tbsp vegetable oil
- 2 tbsp sesame oil
- 2 tsp cumin seeds
- 2 onions (200g), finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 small finger green chillies, finely chopped
- 550g chicken thighs, skinless, boneless, shredded or chopped into small pieces( Alternatively, you can also use 550g chicken mince)
- 175g mushrooms, finely chopped
- 1 carrot (100g), grated
- 180g bean sprouts
- 60g sweet corn kernels, tinned
- 1 tsp turmeric
- ½ tsp red chilli powder
- ½ tsp allspice
- ½ tsp white pepper
- 1 ½ tsp salt
- 3 tbsp soy sauce
- 5 tbsp fresh coriander, finely chopped
- 1 tsp garam masala
- 60g flour
- 100ml luke warm water
- 20 spring roll pastry sheets, 250mmx250mm
- chilli sauce for serving, optional
- parsley sprigs, garnish, optional
- salad leaves/herbs, garnish, optional
- Heat the vegetable and sesame oil in a large wok or frying pan.
- Add the cumin seeds and wait for them to sizzle before adding the onions.
- Cook the onions until they begin to colour and mix together the ginger and garlic pastes along with the green chillies.
- Add the chicken and cook for about 3-4 minutes on a medium heat.
- Add the mushrooms and carrots and cook for 1-2 minutes before adding the bean sprouts and sweet corn.
- Add the turmeric, red chilli powder, allspice, white pepper, salt and soy sauce and cook for 5-7 minutes.
- Add the coriander and garam masala and cook for a final minute or so. Remove from the heat and strain the filling, leave to cool whilst straining.
- To make the glue mixture for the spring roll pastry sheets, mix together and flour and water so that it becomes a thick paste, leave to one side.
- When the filling is completely cool and dry (pat dry with kitchen towel if need be) start to fill the spring rolls.
- To fill, lay one spring roll sheet at a time on a flat surface diagonally with one corner facing the top and another corner shall thus face down.
- Spoon a tablespoon of filling onto the bottom of the pastry sheet, approximately about 4cm away from the bottom corner (mixture should be put across the pastry width ways).
- Fold up the bottom of the pastry so it rolls over the filling until ¾ of the way up, then fold over the right and left side of the pastry to cover the middle of the roll forming. You should have a triangular bit left to fold over.
- Before you fold the remaining pastry up, using your finger paste the flour and water glue mixture (about a teaspoon) over the pastry and then fold up the spring roll to close.
- Repeat this for the remaining spring rolls.
- Once all the spring rolls are filled, deep fry (165°C) until golden brown and crisp, this should take 6-7 minutes. Alternatively, you can freeze the spring rolls and fry when needed or if refrigerating they will stay for up to 3 days. Serve and enjoy.