Begin by prepping all of your vegetables by finely chopping the peppers, shredding the cabbage and roughly chopping the coriander and spring onions. Set aside.

Add the oil to a large pot and heat on a medium-high heat for 2-3 minutes

Once the oil is hot, fry off the mustard seeds, cumin seeds and crushed garlic, stirring constantly to avoid burning.

Once golden and fragrant, add in the chicken mince. Using a large wooden spoon break up the chicken mince and stir to combine.

Keep the heat on a medium high and continue to stir, cook for 10-12 minutes.

Add in the turmeric, chilli powder, garlic powder, cumin powder, salt, pepper, sweetcorn and soy sauce. Stir well and continue to cook for a another 6-7 minutes.

Turn off the heat and add in your finely shredded cabbage, finely chopped peppers, coriander and spring onion.

Allow the mixture to cool for 10 minutes before making the crispy spring rolls.

Whilst the mixture is cooling, combine the flour and water and whisk untilla smooth paste forms. it should be clump free, if it isn't add in a teaspoon of water and whisk well until you reach a smooth and thick consistency.

Place the filo pastry onto a clean surface with one of the four corners pointing towards you. Place 1 tablespoon of the chicken mixture on this corner and roll the spring roll tightly twice. Fold over each side and continue to roll until 3-4cm on filo pastry is left. Coat the entirety of the remaining fill pastry with the flour-water glue made earlier. Repeat this process until all the spring rolls are made. Refer to my Instagram post or TikTok Video post for a visual on how to roll the spring rolls.

To cook the spring rolls you can either air-fry them or deep-fry as I did. If deep frying, fry on a medium-low heat for about 3 minutes on each side or until golden brown.

Serve with any sauce of your choosing!