The Chiko Roll , an Aussie adaption of the Spring or Egg roll invented in Bendigo around 1950 by Frank McEnroe as a snack, easily held in the hand and eaten. Wikipedia has more info here http://en.wikipedia.org/wiki/Chiko_Roll if you are interested.
As a kid, we would buy a Chiko roll to munch on as a treat. The were delivered in their own branded paper tube, and were quite meaty, had a strong cabbage influence, the ends were always very crispy. The egg Roll itself was quite thick, which allowed the roll to stay in shape during the eating process. I also seem to remember the wrapper being blistered from the deep frying, and the Fish and Chip shop always heavily salted them (as they did everything in those days).
I’ve been living in New Zealand for 15 odd years, and haven’t had a Chiko roll in at least that many years, and for whatever reason, felt like getting all nostalgic and trying to re-create one at home. I didn’t have to go far on the internet to find this copycat recipe.
It looks to me like Matt had done the hard yards, and all I had to do was copy him, but alas I find it impossible to stick to a recipe exactly, so I made just the odd inclusion, and totally excluded the cooked barley, as I didn’t have any. I also opted for Pork, and not Beef or lamb as suggested in the copycat recipe. Pork just seems to fit better for me.
Ingredients – makes 8 Rolls
1 Tablespoon Olive Oil
1.5 cups green cabbage, finely shredded
1 celery stick, finely sliced
1/3 cup green beans
1 carrot, chopped
1 onion, cut in half and finely sliced
1 Spring onion, green and white sliced thinly
200g ground pork
1/2 teaspoon dark Soy Sauce
1/4 cup chicken stock
1 chicken stock cube
1 tbsp plain flour
Salt & Pepper
8 sheets Spring roll or egg roll wrappers
Cook the Pork mince until browned, and remove
Add Olive oil to a frying pan, and fry the carrots, Onion, Beans, and celery in a pan until soft, add the Cabbage and half the chicken stock to wilt the cabbage.
Add the cooked Pork, chicken stock cube, flour, salt and pepper, spring onion, dark Soy and the remaining chicken stock, mix well and cook for a further 5 minutes
Remove from the heat, and allow to cool completely.
Fill each wrapper with 3 tablespoons of the mixture, beat the egg to use it to seal the edges (see photo).
Keep the wrappers covered in a slightly damp cloth to stop them drying out and cracking.
Deep fry in hot oil until crispy.
These were excellent, not quite the Chiko Rolls of old, but a great Spring roll recipe. I think a thicker wrapper would have made a big difference to the bite, but the flavour was excellent. I also made a few with cheddar cheese, Jalapeno, and freshly cracked black pepper. These were really, really good.