Chiko roll

Method

Heat sesame oil in a large wok or frying pan, then stir-fry garlic and ginger for 30 seconds before adding cabbage, carrot, and celery, cooking until just tender but still crisp, approximately 3-4 minutes. Stir in shredded chicken, soy sauce, and barley malt extract, mixing well, then remove from heat and allow to cool completely. Place approximately 2 tablespoons of filling in the centre of each spring roll wrapper, fold in the sides, roll tightly towards you, and seal the edge with cornflour slurry. Heat oil to 170°C and carefully deep-fry the rolls in batches for 2-3 minutes until golden brown and crispy, turning occasionally. Drain on absorbent kitchen paper and serve hot with sweet chilli or soy dipping sauce.