Name: Aussie Chiko Rolls recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Cuisine: australian
Ingredients: 1 Litre chicken stock; 4 cups green cabbage shredded; 2 cups carrot grated; 4 celery sticks finely chopped; 2 tbs vegetable oil; 1 brown onion finely chopped large; 1 kg chicken mince; 2 tbs cornflour; 6 spring onions sliced; 2 x 300 g spring roll wrappers large; 2 eggs lightly beaten; 1 vegetable oil *extra for frying; 1 tomato sauce *to serve

by Australia's Best Recipes Team Last updated on 05/05/2025

This quintessential Aussie snack will bring back childhood memories.

- Australia's Best Recipes Team

Ingredients

1 Litre chicken stock
4 cups green cabbage shredded
2 cups carrot grated
4 celery sticks finely chopped
2 tbs vegetable oil
1 brown onion finely chopped large
1 kg chicken mince
2 tbs cornflour
6 spring onions sliced
2 x 300 g spring roll wrappers large
2 eggs lightly beaten
1 vegetable oil *extra for frying
1 tomato sauce *to serve

Method

Step 1

Bring 2 cups of stock and 3 cups water to the boil in a large saucepan over medium-high heat. Add cabbage, carrot and celery. Cook for 1 minute. Drain.
Step 2

Heat oil in a large frying pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until softened. Add chicken. Cook, breaking up with a wooden spoon, for 10 minutes or until cooked through.
Step 3

Place cornflour in a jug. Gradually add the remaining stock and 1/2 cup water, stirring until smooth. Add to chicken mixture with cabbage mixture. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and reduces slightly. Stir in green onion. Cool for 20 minutes.
Step 4

Stack 2 spring roll wrappers on a flat surface with one corner facing you. Place 1/2 cup cabbage mixture in centre of spring roll wrapper. Brush edges with egg. Fold in sides, then roll up to enclose. Repeat with remaining wrappers and cabbage mixture.
Step 5

Pour enough vegetable oil into a medium-sized saucepan to fill halfway. Heat over high heat. Deep-fry spring rolls, in batches, turning, for 5 minutes or until golden. Transfer to paper towel to drain. Serve with tomato sauce.