Easy Chiko Rolls

Name: Easy Chiko Rolls
Ingredients: 2 teaspoons butter; 1 cup green cabbage, finely shredded; 1 celery rib, finely sliced; 1 carrot, grated; 1 onion, finely sliced; 1 cup cooked lamb, finely diced; 1/4 cup cooked barley; 1/4 cup cooked rice; 1 chicken bouillon cube; 1/2 teaspoon black pepper; 1/2 teaspoon ground ginger; 1/2 teaspoon curry powder; 1/2 teaspoon white sugar; 1 tablespoon plain flour; 10 sheets wonton wrappers; 1 egg, lightly beaten; vegetable oil (for frying)

17 ingredients

9 steps

Ingredients

2 teaspoons butter
1 cup green cabbage, finely shredded
1 celery rib, finely sliced
1 carrot, grated
1 onion, finely sliced
1 cup cooked lamb, finely diced
1/4 cup cooked barley
1/4 cup cooked rice
1 chicken bouillon cube
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon white sugar
1 tablespoon plain flour
10 sheets wonton wrappers
1 egg, lightly beaten
vegetable oil (for frying)

Directions

1

Remove the spring roll pastry from the fridge to defrost.
2

Melt the butter on a medium heat in a frying pan.
3

Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.
4

Add the lamb, chicken bouillon cube, black pepper, ginger, curry powder, sugar and cook until heated through. Add the flour and mix inches.
5

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

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

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

Add all of the spring rolls to the oil and cook until golden.
9

Drain on paper towel. Serve with sweet chilli sauce.