Nutritional information is calculated using an ingredient database and should be taken as an estimate
Heat ½ cup Blue Band margarine in a wok. Add ginger garlic paste and fry on low heat until light brown. Add minced chicken, red chili powder, turmeric, chopped green chili and coriander. Mix well on medium heat.
Add carrots, capsicum and cabbage and cook until chicken is lightly browned and the vegetables are cooked. Set aside and let cool.
Brush the edges of a spring roll wrapper with egg, add 2 tablespoons of the chicken filling and roll into a spring roll shape.
Heat 2 ½ cups of Blue Band margarine in a wok and deep fry the spring rolls until golden brown.