Chiko Rolls Recipe
Chiko rolls are a popular dish that combines the flavors of meat, vegetables, and grains into a crispy, deep-fried wrap. This recipe is perfect for a quick and satisfying meal that can be enjoyed with a variety of dipping sauces.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 250g chicken mince (or beef or lamb)
- 30g butter
- 2 cups shredded cabbage
- 1 cup green beans, trimmed and sliced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup cooked barley (see tip)
- 1 tablespoon plain flour
- 18 square spring roll wrappers
- 1 egg, beaten
- Vegetable oil, for deep-frying
- Sweet chilli sauce, for dipping (optional)
Method
Step 1
In a large frying pan, heat the olive oil on high. Sauté the chopped onion for 1-2 minutes, until it becomes tender.
Step 2
Add the minced meat and brown it for 2-3 minutes, breaking up any lumps as it cooks. Once browned, transfer the mixture to a plate.
Step 3
In the same pan, melt the butter over medium heat. Add the shredded cabbage, green beans, chopped carrot, and celery. Cook for 2-3 minutes, until the cabbage begins to wilt. Stir in the cooked barley and flour, then cook while stirring for 1 minute. Mix in the previously browned meat mixture. Allow the filling to cool slightly before seasoning to taste.
Step 4
Working with one wrapper at a time, spoon approximately ¼ cup of the filling onto the bottom third of the wrapper. Fold in the sides and roll up firmly. Brush the end of the wrapper with a little beaten egg to seal it. Repeat this process with the remaining wrappers and filling, making sure to keep the wrappers under a damp tea towel to prevent them from drying out.
Step 5
In a large deep saucepan, heat vegetable oil until a piece of wrapper sizzles immediately (about 160°C). Fry the chiko rolls in three batches for 3-4 minutes each, turning them occasionally until they are golden and cooked through. Drain the fried rolls on paper towels.
Step 6
Serve the chiko rolls hot, accompanied by sweet chilli sauce if desired.
Tip
To cook barley, measure 2 parts water to 1 part barley. Simmer for 30-45 minutes until the barley is tender.
