vegan chiko rolls recipe

Vegan Chiko Rolls

Vegan Chiko Rolls
 
Author:
Recipe type: Side Dishes
Ingredients
  • 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
Instructions
  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.

 

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