Chiko Rolls

Similar to spring rolls, these Australian chiko rolls are typically enjoyed with beer. The recipe below is enough to make 40 rolls.  


2/3 cup Peanut Oil, plus more for frying
4 lbs Prepared Mutton, shredded  
2/3 cup Five-Spice Powder
10 tablespoons Ground Allspice
2/3 cup + 5 tablespoons Light Soy Sauce
1/2 Celery Rib, thinly sliced
1 1/2 lbs Cabbage, shredded
6 large spring onions, sliced lengthways
1 medium Carrot, julienned
1/3 Fresh Ginger, peeled and grated
12 1/2 ounces Cooked Barley
12 1/2 ounces Cooked Rice
2/3 cup Oyster Sauce
4 Lemons, grated zest only
3 tablespoons Sugar
Sea Salt, to taste
Freshly Ground White Pepper, to taste
120 Ready-Made Large Spring Roll Wrappers, thawed if frozen
2/3 cup Maizena Cornflour, combined with 1 tablespoon hot water


  1. Preheat a wok, add the peanut oil and add the mutton. Cook, stirring continuously for a minute until the meat is heated through. Add the five-spice powder, allspice, and 5 tablespoons soy sauce, stir well, transfer to a dish or plate and leave to cool for about 10 minutes. Wipe out the wok as you will use it for frying the rolls.  
  2. In a bowl, combine all the vegetables as well the mutton, ginger, barley, and rice. Drizzle in 2/3 cup soy sauce and oyster sauce, sprinkle with the lemon zest and season with the sugar, salt and pepper. Mix to combine the ingredients well.  
  3. To make one roll, take three wrappers, lay them one on top of another, scoop 2  tablespoons of the veggie and mutton filling in the center of the wrapper, and brush the corners with the corn flour paste. To roll the wrapper, bring two opposite corners together and bring the bottom corners towards the middle, keeping your finger on the edges. Roll up the wrapper tightly rolling towards the top. Tuck in the top edge and use the Maizena paste to seal the edges. Repeat the same procedure with the rest of the filling and wrappers.  
  4. Preheat the wok again and then pour in enough peanut oil to fry the rolls. Once the oil is hot enough, gently add the rolls to the wok, working in batches.
  5. When the rolls are fried and nicely golden in color, remove from the wok and set aside on kitchen paper to drain. Serve warm.