EASY CHIKO ROLLS
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.
Provided by Member 610488
Categories Lamb/Sheep
Time 40m
Yield 10 rolls
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 39.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 20.7, Sodium 118.6, Carbohydrate 5.7, Fiber 0.9, Sugar 1.4, Protein 1.3
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