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Butter Chicken Spring Rolls

Butter Chicken Spring Rolls

Butter Chicken Spring Rolls are the kind of snack that brings a little surprise and delight to your table. Every bite captures crunchy, golden pastry and a burst of buttery, savory filling inside.
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Let them freeze for about 15 minutes. 15 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 10-15 large spring roll wrappers spring roll wrappers Look for large size for easier rolling and generous filling.
  • Butter chicken You want this to be completely cooled.
  • a few tablespoons milk For wrapping; brushing helps seal everything tightly.
  • vegetable oil Or any flavorless oil to fry.

Equipment

  • Deep frying pan

Method
 

Instructions
  1. Place one spring roll wrapper down onto a flat surface, with a corner of the wrapper pointing towards you.
  2. Add about 2 spoonfuls of the cooled butter chicken. Place this a few centimetres away from the corner that is facing you.
  3. Roll this over once, so that the corner of the wrapper is now covering the chicken. Now fold over both sides of the wrapper.
  4. Brush the whole surface of the wrapper with some milk, then tightly roll up the spring roll.
  5. Keep repeating this until you've used all your butter chicken.
  6. Place these onto a tray, or in a container, and let them freeze for about 15 minutes.
  7. Heat up your oil until it reaches around 180c, then deep fry your spring rolls, in batches, until they're golden brown and crispy.
  8. Leave them on a wire rack, or some paper towels, for a few seconds so that any excess oil can drain off.
  9. Now you can enjoy!