Cut the chicken tikka pieces into small dices and put in a bowl.
Finely chop mint and coriander sprigs and add in the bowl alongwith green chilli, ginger, onion, 2 tsps lemon juice, 1½ tbsps mint chutney, 2 tbsps mayonnaise and mix well.
Place a spring roll sheet on the worktop. Put generous spoonful of chicken tikka mixture on one end of the sheet and tightly roll it sealing the edges with refined flour paste. Similarly make the remaining spring rolls.
Heat sufficient oil in a wok. Deep-fry spring rolls till golden and crisp. Drain on absorbent paper.
Combine remaining mayonnaise, remaining mint chutney and remaining lemon juice in a bowl, mix well and transfer into a serving bowl.
Halve the spring rolls and serve hot with the mayonnaise dip.