Tandoori Chicken Spring Roll

Ingredients 

• 200 grams readymade tandoori chicken, shredded
• 10-12 spring roll sheets
• 1/2 cup spring onions with greens chopped
• 1 medium carrot peeled and cut into thin strips
• Salt to taste
• Crushed black peppercorns to taste 
• 2 tablespoons Mayonnaise
• 2 tablespoons Schezwan chutney + to serve
• 1 cup noodles cooked
• 10-12 omelette squares
• Refined flour paste as required
• Oil to deep fry

Method

1. Take chicken in a bowl, add spring onions with greens, carrot, salt, crushed black peppercorns, mayonnaise and Schezwan chutney and mix well. Add noodles and mix well.
2. Place 1 cooked omelette square on each spring roll sheet, and spread some chicken stuffing on top. Fold the two side edges over the chicken mixture. Fold the third edge and roll. Apply a little refined flour paste on the fourth edge and seal it properly.
3. Heat sufficient oil in a kadai. Gently slide in the spring rolls, a few at a time, and deep-fry till golden and crisp. Drain on absorbent paper.
4. Arrange them on a serving platter and serve hot with Schezwan chutney.