Chiko rolls (spring rolls)
( MAKES 15-20 )
Photo by Tam West
- Heat 2 Tbsp oil in a frying pan and gently saute the carrot, celery and spring onion until soft. Add cabbage and cook until soft.
- Add cooked meat, cooked rice, oyster sauce, five spice, shrimp paste, Worcestershire sauce and cook to combine flavours. Season with the lemon zest and juice and sea salt flakes and pepper and toss with coriander (parsley or mint) to finish. Cool mixture.
- Add 2-3 Tbsp of mix to a corn-based flatbread cut in half lengthwise. Fold in the sides then roll up, brushing edges with water to seal.
- Fry rolls in hot oil until coloured all over, then drain. Or brush rolls with egg wash and bake in a hot oven until crispy. Serve with a sweet chilli dipping sauce.
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