Name: Aussie Chiko Rolls Recipe
Total time: 50 min
Yield: 2
Cuisine: Australian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This quintessential aussie snack will bring back childhood memories. 

How to make Aussie Chiko Rolls Recipe

Australia's Best Recipes Team

Crawler

Australian

<p>This quintessential aussie snack will bring back childhood memories. </p>

Non Vegetarian

Campbells real stock chicken

Green cabbage shredded

Carrot grated

Celeryfinely chopped

Vegetable Oil

Brown onion finely chopped large

Chicken mince

Cornflour

Spring onions sliced

2 x spring roll wrappers large

Eggs Lightly Beaten

Vegetable oil *extra for frying

Bring 2 cups of stock and 3 cups water to the boil in a large saucepan over medium-high heat. Add cabbage, carrot and celery. Cook for 1 minute. Drain.

step 1

Heat oil in a large frying pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until softened. Add chicken. Cook, breaking up with a wooden spoon, for 10 minutes or until cooked through.

step 2

Place cornflour in a jug. Gradually add the remaining stock and 1/2 cup water, stirring until smooth. Add to chicken mixture with cabbage mixture. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and reduces slightly. Stir in green onion. Cool for 20 minutes.

step 3

Stack 2 spring roll wrappers on a flat surface with one corner facing you. Place 1/2 cup cabbage mixture in centre of spring roll wrapper. Brush edges with egg. Fold in sides, then roll up to enclose. Repeat with remaining wrappers and cabbage mixture.

step 4

Pour enough vegetable oil into a medium-sized saucepan to fill halfway. Heat over high heat. Deep-fry spring rolls, in batches, turning, for 5 minutes or until golden. Transfer to paper towel to drain. Serve with tomato sauce.

step 5

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