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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found at football matches and many Aussie fish-and-chip shops, the Chiko is basically a Chinese egg roll, only upgraded so that it’s large enough to serve as a whole meal. This recipe makes a lighter and smaller version without the egg pastry shell. The spices are as close as I can come to the original so feel free to make suggestions once you have tried these. Ingredients:
2 teaspoons butter |
1 cup green cabbage, finely shredded |
1 celery rib, finely sliced |
1 carrot, grated |
1 onion, finely sliced |
1 cup cooked lamb, finely diced |
1/4 cup cooked barley |
1/4 cup cooked rice |
1 chicken bouillon cube |
1/2 teaspoon black pepper |
1/2 teaspoon ground ginger |
1/2 teaspoon curry powder |
1/2 teaspoon white sugar |
1 tablespoon plain flour |
10 sheets wonton wrappers |
1 egg, lightly beaten |
vegetable oil (for frying) |
Directions:
1. Remove the spring roll pastry from the fridge to defrost.
2. Melt the butter on a medium heat in a frying pan.
3. Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.
4. Add the lamb, chicken bouillon cube, black pepper, ginger, curry powder, sugar and cook until heated through. Add the flour and mix inches.
5. Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.
6. Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.
7. Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.
8. Add all of the spring rolls to the oil and cook until golden.
9. Drain on paper towel. Serve with sweet chilli sauce.
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