Appetizers > Snacks > Australia > Chiko Rolls >
Chiko Rolls
2 tsp. butter
1 C cabbage, finely shredded
1 stalk celery, thinly sliced
1 medium carrot, grated
1 onion, thinly sliced
1/2 LB cooked lamb, diced small
1 chicken bouillon cube
1 TBS flour
8 egg roll or wonton wrappers
1 egg, lightly beaten
Vegetable oil for frying
Sweet chili sauce (for serving; optional)
Melt butter in a skillet over medium-heat. Add the cabbage, celery, carrots and onions; cook until soft. Add diced lamb and chicken bouillon cube; cook until heated through. Add the flour and mix in. Place one wrapper on dry, flat surface. Add three tablespoons of filling mixture at the bottom center of wrapper; fold sides toward middle and roll. Brush seam with egg to close. Repeat with remaining wrappers and filling. Heat the vegetable oil in a large skillet. Add rolls to the oil; cook until golden in color. Drain on paper towels. Suggestion: Serve with sweet chili sauce.
Note: Chiko Rolls are a common savory snack in Australia; they typically contain cabbage, carrot, celery and meat in an egg roll-similar wrap and then deep-fried.
*Chiko Rolls image (C) Magnus Manske (2007). Image released into the public domain by author and copyright holder.
Similar Recipes:
Poa Pee (Thai Egg Rolls)
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