For the filling
- ½ lb ground chicken thighs (see Variations)
- 2 tbsp neutral oil of choice
- ½ tsp cumin seeds
- ¼ tsp asafetida
- 1 medium onion, chopped
- salt, to taste
- 1 tsp ginger-garlic paste (alternatively use 2 cloves garlic, grated + ½-inch piece fresh ginger, grated)
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp garam masala
- 1 medium tomato, pureed
- ¼ cup of green peas (fresh or frozen) (optional)
For the Spring Rolls
- spring roll wrappers (see Variations)
- water, for sealing the rolls
- cooking spray or neutral cooking oil, for brushing
Making the Filling
- In a deep sauté pan, heat oil over medium heat and add in the cumin seeds. To make the sauce, heat 2 tablespoons of oil in a medium pot or saucepan over medium heat. When the oil starts shimmering, add the cumin seeds and asafetida. When the seeds sizzle and the asafetida froths, add the onion. Sprinkle the mixture with some salt to help the onion soften. Sauté the onion over medium heat for 8 to 10 minutes, stirring it frequently, until it is golden brown.
- Stir in the ginger and garlic and sauté the mixture for 1 minute. Add the turmeric, ground cumin, coriander and garam masala. Sauté the mixture for 30 seconds to let the spices bloom.
- Mix in the tomatoes along with the reserved marinade and stir to combine the ingredients. Cook the mixture for 5 minutes over medium heat, until the tomatoes lose most of their moisture. Add the water and stir to combine it with the other ingredients. Adjust the seasonings if needed.
- Add the ground chicken to the onion-tomato mixture in the pan along with the peas and stir to combine. Cover and cook on low heat for 10 mins till the ground meat is cooked. Uncover and continue to cook for another 5 minutes till most of the moisture has evaporated, making it into more of a dry-sauce dish. Stir in the cilantro.
Making the Spring Rolls
- Preheat the oven to 400 deg F.
- Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel).
- Spoon a couple of tablespoons of the prepared kheema filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. (see Notes)
- Place the rolls on a parchment paper or aluminum foil lined baking sheet. Spray them lightly with cooking spray or brush lightly with oil.
- Bake the rolls in the oven for 10 minutes.Take them out and flip them. Continue baking for another 5-10 minutes until both sides of the rolls are golden brown and crisp.
- Serve warm along with some Mint-Yogurt Chutney as a dip.
Keywords: Healthy Recipes, Baking Recipes, Diwali Special