GETTING READY

1.In a bowl take minced chicken. Add garlic, green chillies, white and pale green part of the spring onions, dark soy sauce, red chilli paste and fish sauce. Stir well till all are well combined. Add cornstarch 1 tablespoon at a time and mix well till combined after each addition. Set aside for 1 hour.

2.In a small bowl mix flour and water to paste. Set aside.

MAKING

For The Filling

3.In a pan heat 1 tablespoon of oil. Add mushrooms, red pepper and green part of the spring onions. Sauté well for a few minutes or till the vegetables are tender. Transfer into a bowl.

4.In the same pan heat 1 more tablespoon of oil. Put the marinated chicken mixture and sauté well till the chicken is fully done and crisp. If lumps are being formed break them by stirring well, to get an even mixture. Transfer it into the bowl with sautéed vegetables. Mix well till combined.

For The Spring Rolls

5.Take a wrapper and place it like a diamond over the flat work surface. Spread 1 spoon of filling from one corner to the other in the center (leave the edges).

6.Take the bottom edge of the wrapper and fold it over the filling to cover it. Bring in the 2 side edges together and fold the wrapper tightly like a cigar away from you. Brush the end with flour paste and seal the spring roll. Repeat this with all the filling.

7.In a deep frying pan, heat oil till very hot. Put the spring rolls one by one and fry them till golden brown. Transfer on to paper towel to drain off excess oil.

SERVING

8.In a serving platter, serve the spring rolls with dip of choice or as it is.

TIPS

If not using all the spring rolls at a time, they can be stored in the freezer for later use.