Chiko rolls, in many of our minds, have a place and history in contemporary Australian life. Many will have memories of the old school milk bars and their greasy treats….
The iconic Chiko roll was probably inspired by Chinese spring rolls. The roll traditionally consists of shredded mutton and cabbage, grated carrots, finely sliced celery, barley and rice and spices.
This is our take on the classic and is a great way to use up the leftover vegetables and food we inevitably have lying in our fridges and going to waste. More to the point it is a fantastic way to add vegetables to your kids diet… in moderation anyway.
Feel free to add anything to these rolls, like rice, vegetables or even barley and different meats. The sky is the limit.
- 3 cups plain flour
- 3 eggs
- 1 tsp salt
- ¾ cup water
- ½ tsp oil
- ¼ cabbage, shredded
- 1 onion, finely sliced
- 2 carrots, grated
- 250g Mince, can be anything turkey, beef, lamb, chicken, pork
- 1 tbsp soy sauce
- Salt and pepper
- To make the egg pastry, turn out flour on to a clean, dry bench and make a well in the centre. Crack in eggs and sprinkle over salt. Using a fork, break into eggs and lightly beat without gathering in the flour. Add a little of the water and lightly beat, gradually bringing in the sides of the well as you do. Slowly add remaining water and pull together flour with your hands, kneading well for 5 minutes until smooth.
- Very lightly grease a mixing bowl with oil and place pastry roll in the centre and cover bowl with a tea towel. Let rest 30 minutes.
- While this is resting, Heat a wok until smoking, or a large frying pan and add some vegetable oil, then add the onion and mince and fry for a 2 minutes then season with the soy sauce. Cook this through for another 5 minutes then remove from the pan and set aside in a medium size mixing bowl.
- Wipe the pan clean with absorbent kitchen paper.
- Next heat the pan again and add a small amount of oil.
- Sweat off the carrots and cabbage for 8-10 minutes, then place into the bowl with the mince.
- Season the filling with salt and ground pepper to taste and stir well to combine.
- Cut pastry in half and roll out one ball on a lightly floured bench until 2mm thick and about 25cm x 15cm. Cut into quarters. Place ⅓ cup mixture along the long side of one quarter of pastry, leaving a 2cm gap along both short edges. Fold the short edges over the mixture at both ends, then roll up to form a thick spring roll shape. Place on a sheet of baking paper and set aside, repeat with remaining mixture and rolled pastry. Repeat with remaining ball of pastry and mixture.
- To cook, heat 500ml oil in a large, heavy-based pan to reach 180°C. To test oil, a small square of dry bread should turn golden in 30 seconds when fried. Cook rolls in batches of 2 or 3, so they don’t stick together. Turn regularly in the oil, about 5 minutes each roll. Transfer to kitchen paper to drain slightly, repeat with remaining rolls.
- These can be frozen or refrigerated and refried and oven baked to reheat.