Easy Chiko Rolls

Recipe by Member 610488
READY IN: 40mins
YIELD: 10 rolls




  • 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.