Vegan chiko rolls
Chiko rolls is an Australian snack inspired by Chinese spring rolls.
Difficulty:
Low
Preparation time:
20 minutes
Cooking time:
20 minutes
Cost:
Low
Ingredients for 4 chiko rollss
- 30 grams of phyllo dough (about 1 sheet)
- 50 grams of soya TVP granules
- 50 grams of carrot (about ½)
- 50 grams of zucchini (about ½)
- 30 grams of cooked beans
- 2 tbsp of olive oil
- 1 tsp of salt
Preparation
First of all, cook the vegetables and let the TVP granules soak for a few minutes.
Cook the TVP granules in a pan with olive oil and salt.
In a bowl, smash the beans, add the TVP granules and the vegetables, and mix.
Cut a square of phyllo dough and place the filling diagonally. Fold two angles on the filling, then wrap.
Repeat the same procedure for the other chiko rollss.
Cook in a convection oven for 10 minutes at 180 °C.
Chiko rollss can be stored in the fridge for two days.
