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Prep 30 mins
Cook 7 mins
Chiko rolls are part and parcel of Australian life, probably inspired by Chinese spring rolls, and are usually eaten with one hand whilst holding a beer in the other hand. The roll consists of shredded mutton and cabbage, grated carrots, finely sliced celery, barley and rice and spices – the latter usually depending on the chef rolled into a tube of dough made from egg and flour.
- 4 lbs prepared mutton, cut into fine strips rare (or shredded)
- 1 1⁄2 lbs cabbage (shredded 1/4 inch)
- 1 medium carrot, julienned
- 1⁄2 celery rib, finely sliced
- 6 large spring onions, finely sliced lengthways
- 12 1⁄2 ounces cooked barley
- 12 1⁄2 ounces cooked rice
- 4 lemons, grated zest only (large)
- 2⁄3 cup light soy sauce
- 2⁄3 cup oyster sauce
- 2⁄3 cup five-spice powder
- 10 tablespoons ground allspice
- 1⁄3 fresh ginger, peeled and grated
- 5 tablespoons light soy sauce
- 3 tablespoons sugar
- 120 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
- 2⁄3 cup maizena cornflour, plus
- 1 tablespoon hot water
- 2⁄3 cup peanut oil, plus extra for deep-frying
- sea salt and fresh ground white pepper
- Heat a wok until smoking and add the groundnut oil, then add the mutton and stir-fry for a minute simply to warm through – seaon with the soy sauce, the all spice and the five-spice powder – remove from the wok and set aside to cool for 10 minutes.
- Wipe the wok clean with absorbent kitchen paper.
- Put the grated ginger, the celery, the spring onions and the julienned carrots into a bowl as well as the mutton, the cabbage, the rice, the barley and season with the lemon zest, the oyster sauce, the soy sauce, the sugar, the sea salt and ground white pepper to taste and stir well to combine.
- Lay three spring roll wrappers one on top of the other and position so that the corners are pointing upwards, downwards and to the sides.
- Spoon 2 tablespoons of the filling into the centre of the wrapper, brush each corner of the wrapper with the corn flour paste and then bring the 2 opposite corners on the sides together and, keeping your finger on the edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.
- Tuck the top edge in and seal it with the Maizena paste – repeat with the rest of the remaining spring roll wrappers and the rest of the filling.
- Heat the wok over a high heat and fill the wok to a quarter of its depth with some groundnut oil and when warm – lower the spring rolls in small batches and fry until golden brown – remove and drain on kitchen paper.
- Serve immediately.