Cut chicken into two or two and half inches long with quartre inches thin strips. In a bowl put the rest and mix well then add chicken strips and mix well, let marinate for two hours. Use Springrolls sheets cut each sheet in half. On each half sheet from one end lay the chicken strip and roll into swissroll, glue the end with lai (flour and water glue). The sides will be open. When all done deep fry on low or medium flame to crispy flutes. Remove on strainer and keep then standing on side of strainer so oil can strain easily. Keep on thaali with kitchen roll on it. Serve with hot chutneys
