CHIKO ROLLS
Steps:
- Take the egg roll wrappers from the freezer a few hours before assembling the recipe.
- In a non-stick skillet, cook the beef or lamb in 1 tablespoon of oil until browned and crumbly. Lamb adds more flavour to the roll, but beef is a good substitute.
- In another pan, melt the butter on gentle heat and add the onion, carrot, cabbage, green onions and celery and cook until softened. Add salt and pepper to taste. Add the beef, couscous, brown sugar, curry powder and cornstarch and cook for another 3 minutes. Let the mixture cool.
- Lay out 1 wrapper. Cover extra wrappers with a damp cloth to stop them from drying out and cracking. Place about 4 tablespoons of mixture a quarter of the way into the wrapper forming a log shape. Tuck the left and right side over the mixture, brush with egg and roll up from bottom to top keeping it quite tight. Cover assembled rolls with a damp cloth.
- Heat the canola oil in a pot on the stove until the temperature is 300F. Blanch the rolls in the oil for about 7 minutes. (At this point you don't want any colour on the rolls.) Remove the rolls from the oil and let rest for a few minutes while the oil reaches a temperature of 350F. Place the rolls back in the hotter oil and cook until golden brown. Alternatively, reheat in an oven at 400F for about 12 minutes until brown.
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Coby Riches
[email protected]These were delicious! I served them with mashed potatoes and peas and they were a perfect comfort food.
Masoudy “adam” Mahunda
[email protected]The filling was a bit too salty for my taste. I would use less soy sauce next time.
irlanda irlanda
[email protected]These were easy to make and a big hit with my family. I will definitely be making them again.
Guwani Senanayake
[email protected]These were a bit bland. I think I would add more seasoning next time.
Hibo Mohamad Abdi
[email protected]I love Chiko Rolls! This recipe is a great way to make them at home.
RMSC BD 2021
[email protected]These were delicious! I served them with sweet and sour sauce and they were a perfect party food.
Irshaad Bibi
[email protected]These were a bit too spicy for my taste. I would use less chili sauce next time.
Siam Khan
[email protected]The pastry was a bit tough. I think I would roll it out thinner next time.
Fahime Hasan
[email protected]These were easy to make and a big hit with my family. I will definitely be making them again.
Lisa Grove
[email protected]I'm not a fan of Chiko Rolls, but my kids loved them! They said they tasted just like the ones from the school canteen.
Big Lurch
[email protected]These were delicious! I used a store-bought pastry dough to save time and they still turned out great.
Mohsin Dahar
[email protected]The filling was a bit dry. I think I would add some more sauce or gravy next time.
Rahmatullah hakimi
[email protected]These Chiko Rolls were a bit too oily for my taste. I think I would try baking them next time instead of frying.
Bulaan Gamage
[email protected]I love Chiko Rolls and this recipe didn't disappoint! The rolls were easy to make and tasted just like the ones from the takeaway shop. I will definitely be making these again.
Agnator Kathoka
[email protected]Followed the recipe and the Chiko Rolls turned out great! The filling was flavorful and the pastry was crispy. I served them with sweet chili sauce and they were a hit!
David James
[email protected]These Chiko Rolls were a hit at my party! They were crispy on the outside and fluffy on the inside, with a delicious filling. I used chicken mince, but I think beef or lamb would also work well. I also added some chopped vegetables to the filling for