CHIKO ROLLS

Chiko Rolls image

Number Of Ingredients 15

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10 sheets egg roll pastry
200 g ground beef or lamb
2 tablespoon butter
1 yellow onion, cut in half and finely diced
1/2 cup carrot
2 cups green cabbage, finely sliced
1/2 cup green onions, diced
1/2 cup celery, finely diced
1 pinch salt and pepper
1 cup cooked couscous
2 teaspoon brown sugar
1 tablespoon curry powder
2 tablespoon cornstarch
1 egg
1.5 liters canola oil

Steps:

Take the egg roll wrappers from the freezer a few hours before assembling the recipe.
In a non-stick skillet, cook the beef or lamb in 1 tablespoon of oil until browned and crumbly. Lamb adds more flavour to the roll, but beef is a good substitute.
In another pan, melt the butter on gentle heat and add the onion, carrot, cabbage, green onions and celery and cook until softened. Add salt and pepper to taste. Add the beef, couscous, brown sugar, curry powder and cornstarch and cook for another 3 minutes. Let the mixture cool.
Lay out 1 wrapper. Cover extra wrappers with a damp cloth to stop them from drying out and cracking. Place about 4 tablespoons of mixture a quarter of the way into the wrapper forming a log shape. Tuck the left and right side over the mixture, brush with egg and roll up from bottom to top keeping it quite tight. Cover assembled rolls with a damp cloth.
Heat the canola oil in a pot on the stove until the temperature is 300F. Blanch the rolls in the oil for about 7 minutes. (At this point you don't want any colour on the rolls.) Remove the rolls from the oil and let rest for a few minutes while the oil reaches a temperature of 350F. Place the rolls back in the hotter oil and cook until golden brown. Alternatively, reheat in an oven at 400F for about 12 minutes until brown.