Chiko rolls (spring rolls)

Tam West

Ingredients

2	Carrots, finely sliced into thin strips (julienne)
2 stalks	Celery, finely sliced into thin strips
2	Spring onions, finely sliced into thin strips
1 knob	Fresh ginger, large, finely sliced into thin strips
2 Tbsp	Vegetable oil, for sauteeing, plus more for frying rolls
¼	Cabbages, finely shredded
2 cups	Cooked chicken, or leftover pork or lamb, use up to 3 cups (Main)
1 cup	Cooked rice, large
1 Tbsp	Oyster sauce
1 tsp	Chinese five spice
½ tsp	Shrimp paste
1 splash	Worcestershire sauce
1	Lemon, zest and juice
1 handful	Coriander, large, or parsley or mint, to finish
8	Corn flatbreads, you may need 10 flatbreads (we used mountain bread) (Main)
1	Egg, whisked for egg wash, if baking the rolls instead of frying them
1 bottle	Sweet chilli sauce, to serve

Directions

1. 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.
2. 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.
3. 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.
4. 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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• Prawn filled rolls
• Jam roly poly
• Cheese rolls