Tandoori Keema Spring Rolls



600g chicken thighs mince
30g butter
1 tbsp Supreme Ginger Garlic Paste
Salt to taste
⅓ tsp Supreme Turmeric powder
2 tsp minced green chillies
¼ cup Supreme Tandoori Masala Powder
3 tbsp mint sauce
1 cup sliced spring onions
⅓ cup chopped coriander
Spring roll sheets (cut in half (rectangle) to make small spring rolls)

Flour Paste:
mix together,
¼ cup plain flour
¼ cup water


Heat a pot over medium heat. Add butter, chicken mince, ginger garlic paste, salt to taste, turmeric powder and green chillies. Stir well, breaking the mince up until cooked and all excess water has evaporated. Now, add tandoori masala powder and mint sauce. Stir, and cook the mix for 5 minutes on low. Check seasoning then remove from heat and set aside to cool. Then mix in sliced spring onions and chopped coriander. 

To fill: lay the spring roll sheet on a clean surface and place 2 tbsp of mixture near the bottom of the sheet. Brush edges with flour paste, then fold in the sheet on either side and roll tightly towards the top and seal end with flour paste. Repeat with remaining spring roll sheets and filling. At this point you can freeze the spring rolls. 
To cook: deep fry in hot oil until golden brown and cooked through.

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