Australian Chiko Roll

Chiko rolls are part and parcel of australian life, probably inspired by chinese spring rolls, and are usually eaten with one hand whilst holding a beer in the other hand. The roll consists of shredded mutton and cabbage, grated carrots, finely sliced celery, barley and rice and spices – the latter usually depending on the chef rolled into a tube of dough made from egg and flour.

Steps

Heat a wok until smoking and add the groundnut oil , then add the mutton and stir-fry for a minute simply to warm through seaon with the soy sauce , the all spice and the five-spice powder remove from the wok and set aside to cool for 10 minutes.

Wipe the wok clean with absorbent kitchen paper.

Put the grated ginger , the celery , the spring onions and the julienned carrots into a bowl as well as the mutton , the cabbage , the rice , the barley and season with the lemon zest , the oyster sauce , the soy sauce , the sugar , the sea salt and ground white pepper to taste and stir well to combine.

Lay three spring roll wrappers one on top of the other and position so that the corners are pointing upwards , downwards and to the sides.

Spoon 2 tablespoons of the filling into the centre of the wrapper , brush each corner of the wrapper with the corn flour paste and then bring the 2 opposite corners on the sides together and , keeping your finger on the edges , bring the bottom corner to.

Ingredients

mutton, cabbage, carrot, celery rib, spring onions, cooked barley, cooked rice, lemons, light soy sauce, oyster sauce, five-spice powder, ground allspice, fresh ginger, sugar, spring roll wrappers, cornflour, hot water, peanut oil, fresh ground white pepper