This recipe is one that I have been after for many years. It was written in a cookbook by my mom, then ripped out and placed in another, then it was misplaced and lost forever. One day, I was in the kitchen, about to fix up some Spicy Chicken Manchurian, when I decided I was going to attempt making Chicken with Almonds from memory. I vaguely remembered my mom making it, and with just half of the ingredients in mind, I began mixing and experimenting with sauces until I had my "Aha!" moment, and it was definitely worth the effort.
Gosh, these are such a classic. They've been made and eaten to death, but you still find yourself going in for one more. I always used to get FOMO when we'd go out for Chinese food in Michigan, because we couldn't order the chicken spring rolls because they weren't halal. I think that's why I always eat these in abundance when I make them, the kid in me still hasn't gotten enough. But when I lived in Lahore, and whenever I visit, these spring rolls are a staple in every home. Every afternoon tea is bare without some form of fried food, and these spring rolls are almost always there. So why should you be left behind? Everyone should know how to make these, and this recipe is super easy.