Filling Preparation:
In pot, add oil, ginger garlic paste, onion and fry until translucent.
Add shredded chicken, chili flakes, salt, paprika and cook for 1-2 minutes.
Add ketchup, sweet chili sauce, soy sauce, mayonnaise and cook until chicken is done.
Add cabbage, carrot, capsicum, spring onion and cook for 2-3 minutes.
Let it cool down before roll filling.
Filling:
In small bowl, add 4 tbsp all purpose flour, water and mix it to make paste for binding rolls.
Take roll sheets (patti), add filling and fold both sides, apply all-purpose flour paste and fold it.
Prepare the remaining rolls similarly (40 rolls) and can be stored up to a month in freezer.
In wok, heat cooking oil and fry until golden brown.