Chiko Rolls
From infoforyourlife 8 years agoIngredients
- • 10 sheets of egg roll pastry shopping list
- • 200 g ground beef or lamb shopping list
- • 2 tbsp butter shopping list
- • 1 yellow onion, cut in half and finely diced shopping list
- • 1/2 cup carrot shopping list
- • 2 cups green cabbage, finely sliced shopping list
- • 1/2 cup green onions, diced shopping list
- • 1/2 cup celery, finely diced shopping list
- • Salt and pepper shopping list
- • 1 cup of cooked couscous shopping list
- • 2 tsp brown sugar shopping list
- • 1 tbsp curry powder (5ml) shopping list
- • 2 tbsp cornstarch (30ml) shopping list
- • 1 egg, beaten shopping list
- • 1.5 L canola oil, for frying shopping list
How to make it
- 1. Take the egg roll wrappers from the freezer a few hours before assembling the recipe.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- Serve fresh and hot with a healthy dose of smoky tomato ketchup and a glass of Mallee Rock Pinot Grigio.
People Who Like This Dish 3
- NPMarie Magalia, CA
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