Found at football matches and many Aussie fish-and-chip shops, the Chiko is basically a Chinese egg roll, only upgraded so that it’s large enough to serve as a whole meal. This recipe makes a lighter and smaller version without the egg pastry shell. The spices are as close as I can come to the original so feel free to make suggestions once you have tried these.

Ingredients

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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