A Chiko Roll is essentially an Australian version of an Egg Roll. I remember everyone loving these on my first trip to Australia although I did not actually try one because, at the time, I was convinced I didn’t like egg rolls (I was wrong). Chiko Rolls were originally designed to be eaten at football matches, so they were thicker than egg rolls. They are now mass produced in Australia, but here is a recipe from KidSpot that you can make at home!
Homemade Chiko Rolls
- 2 tsp butter
- 1 cup green cabbage, finely shredded
- 1 celery stick, finely sliced
- 1 carrot grated
- 1 onion, finely sliced
- 200g cooked lamb, finely diced (ground beef would work well too!)
- 1 chicken stock cube
- 1 tbsp plain flour
- 8 sheets spring roll pastry
- 1 egg, lightly beaten
- vegetable oil for frying
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 center 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.