The Chiko roll is an Australian icon. Based on the Chinese Egg role, the actual ingredients are a closely guarded secret, but this is a close approximation.
Ingredients:
A good dollop of butter
1 cup green cabbage finely shredded
1 celery stick finely sliced
1 carrot grated
1 onion finely sliced
200 g cooked lamb finely diced
1 chicken stock cube
1 tablespoon plain flour
8 sheets spring roll pastry
1 egg lightly beaten
vegetable oil for frying
Putting it all together:
While you prep, 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 and the chicken stock cube and cook until heated through. Add the flour and mix in.
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.
A good dollop of butter
1 cup green cabbage finely shredded
1 celery stick finely sliced
1 carrot grated
1 onion finely sliced
200 g cooked lamb finely diced
1 chicken stock cube
1 tablespoon plain flour
8 sheets spring roll pastry
1 egg lightly beaten
vegetable oil for frying
Putting it all together:
While you prep, 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 and the chicken stock cube and cook until heated through. Add the flour and mix in.
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.