Chiko Rolls Recipes

Steps:

• Heat a wok until smoking and add the groundnut oil, then add the mutton and stir-fry for a minute simply to warm through - seaon with the soy sauce, the all spice and the five-spice powder - remove from the wok and set aside to cool for 10 minutes.
• Wipe the wok clean with absorbent kitchen paper.
• Put the grated ginger, the celery, the spring onions and the julienned carrots into a bowl as well as the mutton, the cabbage, the rice, the barley and season with the lemon zest, the oyster sauce, the soy sauce, the sugar, the sea salt and ground white pepper to taste and stir well to combine.
• Lay three spring roll wrappers one on top of the other and position so that the corners are pointing upwards, downwards and to the sides.
• Spoon 2 tablespoons of the filling into the centre of the wrapper, brush each corner of the wrapper with the corn flour paste and then bring the 2 opposite corners on the sides together and, keeping your finger on the edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.
• Tuck the top edge in and seal it with the Maizena paste - repeat with the rest of the remaining spring roll wrappers and the rest of the filling.
• Heat the wok over a high heat and fill the wok to a quarter of its depth with some groundnut oil and when warm - lower the spring rolls in small batches and fry until golden brown - remove and drain on kitchen paper.
• Serve immediately.

Steps:

• Take the egg roll wrappers from the freezer a few hours before assembling the recipe.
• In a non-stick skillet, cook the beef or lamb in 1 tablespoon of oil until browned and crumbly. Lamb adds more flavour to the roll, but beef is a good substitute.
• In another pan, melt the butter on gentle heat and add the onion, carrot, cabbage, green onions and celery and cook until softened. Add salt and pepper to taste. Add the beef, couscous, brown sugar, curry powder and cornstarch and cook for another 3 minutes. Let the mixture cool.
• Lay out 1 wrapper. Cover extra wrappers with a damp cloth to stop them from drying out and cracking. Place about 4 tablespoons of mixture a quarter of the way into the wrapper forming a log shape. Tuck the left and right side over the mixture, brush with egg and roll up from bottom to top keeping it quite tight. Cover assembled rolls with a damp cloth.
• Heat the canola oil in a pot on the stove until the temperature is 300°F Blanch the rolls in the oil for about 7 minutes. (At this point you don't want any colour on the rolls.) Remove the rolls from the oil and let rest for a few minutes while the oil reaches a temperature of 350°F Place the rolls back in the hotter oil and cook until golden brown. Alternatively, reheat in an oven at 400F for about 12 minutes until brown.
• Serve fresh and hot with a healthy dose of smoky tomato ketchup and a glass of Mallee Rock Pinot Grigio.

Steps:

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