Chiko Roll
The Chiko Roll is an Australian savoury snack, inspired by the Chinese egg roll and spring rolls. It was designed to be easily eaten on the move without a plate or cutlery.
Ingredients - Serves 4
- Vegetable oil - For deep frying
- Egg roll wrappers - 8
- Salt and pepper - To taste
- Chicken stock - 1 cup
- Barley - 1/2 cup
- Beef - 500g, minced
- Green beans - 1/2 cup, finely chopped
- Onion - 1, finely chopped
- Carrot - 1, finely chopped
- Cabbage - 1 cup, finely chopped
Let's Get Started
- In a large pan, cook the cabbage, carrot, onion, green beans, and beef until the vegetables are soft and the beef is browned.
- Add the barley and chicken stock to the pan. Season with salt and pepper. Simmer until the barley is cooked and the liquid is absorbed.
- Place a spoonful of the filling on each egg roll wrapper. Roll up, tucking in the ends to seal the filling inside.
- Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Fry the Chiko Rolls in batches until golden brown, about 5 minutes. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 10g
- Sodium: 500mg
- Sugar: 2g
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