6-8 cooked chicken tikka pieces
4 spring roll sheets
A few fresh mint sprigs
A few fresh coriander sprigs
1 green chilli, finely chopped
1½ tsps finely chopped ginger
1 medium onion, finely chopped
3 tsps lemon juice
3 tbsps mint chutney
3 tbsps mayonnaise
Refined flour paste for sealing
Oil for deep-frying
Cut the chicken tikka pieces into small dices and put in a bowl.
Finely chop mint and coriander sprigs and add in the bowl along with green chilli, ginger, onion, two tablespoons lemon juice, one and half tablespoons mint chutney, two tablespoons mayonnaise and mix well.
Place a spring roll sheet on the worktop. Put generous spoonful of chicken tikka mixture on one end of the sheet and tightly roll it sealing the edges with refined flour paste. Similarly make the remaining spring rolls.
Heat sufficient oil in a wok. Deep-fry spring rolls till golden and crisp. Drain on absorbent paper.
Combine remaining mayonnaise, mint chutney and lemon juice in a bowl, mix well and transfer into a serving bowl.
Halve the spring rolls and serve hot with the mayonnaise dip.