vegan chiko rolls recipe

Vegan Chiko Rolls

Vegan Chiko Rolls
Recipe type: Side Dishes
  • 3 tablespoons non-dairy table spread
  • 415g can of nutmeat, put through a food processor until crumbly
  • 250g cabbage, roughly chopped
  • 100g green beans, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 1 cup cooked barley (I did mine the day before)
  • 1 teaspoon vegan chicken stock powder (can substitute with vegetable stock)
  • 1 tablespoon plain flour
  • 2 teaspoon sugar
  • Salt to season
  • 24 sheets of spring roll pastry - defrosted
  • Aquafaba to seal the rolls (or use whatever you like here; soy milk, apple puree etc.)
  • Oil for frying
  1. Place the cabbage, beans, onion, celery and carrot into a food processor. Process until finely combined
  2. Melt the table spread in a large, deep frypan & fry the nutmeat for 1-2 minutes
  3. Add vegetable mixture and fry until combined, then mix through barley
  4. Sprinkle in flour, stock, sugar & salt
  5. Fry until the mixture is warmed through & has thickened slightly (not long)
  6. Lay 1 sheet of pastry out, brush with sealing moisture, and top with a second pastry sheet to create a double casing
  7. Spread 3-4 tablespoons of mixture at the bottom centre of the sheet at about 2 cm high
  8. Fold in sides to the middle & then roll
  9. Brush the ends with sealing moisture, set aside under a moist towel until all rolls are made
  10. Heat enough oil to have the rolls float, cook on medium to high until golden. Drain in absorbent paper.


No comments yet.

Leave a Reply