The Chiko Roll is a classic Australian icon. If you find another Chiko Roll recipe that includes Chinese five spice, ginger and soy, they have got it so wrong.
The Chiko Roll is so easy to make, with the exception of their unique crusty ends. That one IS a mystery to all of us.
Chiko Rolls are a cross between spring rolls and sheer bliss!
Ideal for using up a Savoy Cabbage. It just wouldn't be the same with any other cabbage but you are welcome to substitute to your tastes.
COOKING NOTE: Must use only Spring Roll Pastry which is available from Asian Grocers, specialty delis and some supermarkets. Do not try to deep fry filo pastry like I did one the first try. Spring roll pastry is wonderful♥
2 tsp Butter
1 Tbspn Olive Oil
1 Cup Green Cabbage, finely shredded
1 Celery stick, finely sliced
1 Carrot, gated
1 Onion, finely chopped
200g cooked Lamb, finely diced (roughly one leg lamb chop)
1 chicken stock cube
1 Tbspn Plain Flour
8+ sheets Spring Roll Pastry
1 Egg, lightly beaten
Vegetable oil for frying
- Remove the spring roll pasty from the fridge to defrost.
- Cook lamb in fry pan, dice and set aside.
- Melt butter and oil together in a deep sided fry pan.
- Add onion, cabbage, celery and carrot to the fry pan and cook until soft.
- Add lamb, chicken stock cube and plain flour to the mix and stir through to combine.
- Lay out 1 pastry sheet at a time, keeping the rest under a dam paper towel as as not to dry out.
- Place roughly 2-3 tablespoons of mixture at the bottom centre of the sheet and fold over sides to the middle and roll.
- Brush the end with egg to adhere the pastry.
- Heat oil in a saucepan. Enough oil so as to completely cover for deep frying. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.
- Add spring roll to the oil and cook until golden.
- Drain on paper towel and serve while still hot.
The original recipe is from Kid Spot Kitchen.
One of the best recipes for a traditional Chiko Roll!
This one will be a favourite with the kids!