Prep 15 mins
Cook 25 mins
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.
- 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)
- Remove the spring roll pastry from the fridge to defrost.
- Melt the butter on a medium heat in a frying pan.
- Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.
- Add the lamb, chicken bouillon cube, black pepper, ginger, curry powder, sugar and cook until heated through. Add the flour and mix inches.
- 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.
- Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.
- 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.
- Add all of the spring rolls to the oil and cook until golden.
- Drain on paper towel. Serve with sweet chilli sauce.