Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
10
Directions
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 its 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 , Found at football matches and many Aussie fish-and-chip shops, the Chiko is basically a Chinese egg roll, only upgraded so that its 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
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Steps
|
1
Done
|
Remove the Spring Roll Pastry from the Fridge to Defrost. |
|
2
Done
|
Melt the Butter on a Medium Heat in a Frying Pan. |
|
3
Done
|
Add the Onion, Cabbage, Celery and Carrot to the Frying Pan and Cook Until Soft. |
|
4
Done
|
Add the Lamb, Chicken Bouillon Cube, Black Pepper, Ginger, Curry Powder, Sugar and Cook Until Heated Through. Add the Flour and Mix Inches. |
|
5
Done
|
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. |
|
6
Done
|
Brush the End With Egg to Adhere to the Pastry. Cover Rolls With a Moist Tea Towel. Repeat Until All the Mixture Is Used. |
|
7
Done
|
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. |
|
8
Done
|
Add All of the Spring Rolls to the Oil and Cook Until Golden. |
|
9
Done
|
Drain on Paper Towel. Serve With Sweet Chilli Sauce. |
