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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Khayal Ali
[email protected]Delicious!
Michele Stinebuck
[email protected]These chiko rolls were a disaster. The pastry was raw and the filling was undercooked. I would not recommend this recipe to anyone.
Jaheme 1452
[email protected]The chiko rolls were a bit time-consuming to make, but they were definitely worth it. The flavor was incredible and the pastry was cooked to perfection.
Chachar Sahab
[email protected]Yum!
Keith Duncan
[email protected]These chiko rolls were a huge disappointment. The pastry was tough and the filling was bland. I would not recommend this recipe.
Syamthemba Mdlalose
[email protected]The chiko rolls were easy to make and tasted delicious. The only thing I would change is to add a bit more salt to the filling.
Rasheedah Murphy
[email protected]Not a fan.
Faiza Afridi
[email protected]These chiko rolls were amazing! The pastry was flaky and the filling was so flavorful. I loved the combination of the chicken, vegetables, and gravy. I will definitely be making these again soon.
Nothabo Sodindwangu Shortie
[email protected]The chiko rolls were a bit dry, but the flavor was good. I think I would add more butter to the pastry next time.
Israel Gusvani
[email protected]Meh.
Rima127 Mamdouh
[email protected]These chiko rolls were a hit at my party! Everyone loved them. The pastry was cooked to perfection, and the filling was moist and flavorful. I will definitely be making these again for my next party.
Jamshed Sandhu
[email protected]Not bad at all! The rolls were easy to make and tasted great. I used a store-bought rotisserie chicken to save time, and it worked out perfectly. The gravy was a bit thick for my taste, so I added a little bit of water to thin it out.
Nimatullah Sunusi
[email protected]These chiko rolls were absolutely delicious! The pastry was flaky and buttery, and the filling was flavorful and juicy. I loved the combination of the chicken, vegetables, and gravy. Will definitely be making these again!