In a saute pan, heat oil over medium heat and saute onions until soft and lightly coloured. Add ground chicken and break it up in the pan. Add turmeric, salt and pepper and mix everything well until fully cooked.

Turn off the heat and mix in the chopped cilantro.

Lay out one spring roll wrapper. Put a tablespoon of the mixture at one end. Fold in both sides and roll into a spring roll shape.

Using a pastry brush, brush some water around each edge and continue to roll to seal the pantras. Do this until the mixture is finished.

Beat the egg ready for dipping. Pour the breadcrumbs on to a plate and season with salt and pepper.

Fill a shallow saute pan halfway with oil and heat on a medium flame.

Meanwhile, dip the pantras into beaten egg and then into the breadcrumbs and set to one side until they have all been breaded.

Once the oil is hot, lower the pantras into the oil being careful not to splatter or crowd the pan.

Once golden brown, drain on paper towels and serve warm or at room temperature with coriander chutney or hilbeh.