Chiko Roll FillingPlace onion, carrots, celery, garlic and 15 grams of oil in TM bowl, insert MC and grate, 5 seconds at speed 5.Saute for 3 minutes on Varoma temperature, speed 1.Add meat to TM bowl and cook for 3minutes on Varoma temperature, speed 2.Add tapioca flour, stock paste, curry powder and 3 tablespoons of water and cook for 3minutes on Varoma temperature, speed 2.Stir through shredded cabbage and cooked quinoa.Quinoa - do this first!Add 1200 grams of water to bowl.Add 50grams of quinoa to basket, then rinse.Cook for 25 minutes on Varoma temperature, sp2.Remove basket from bowl and allow to drain and excess water.BatterAdd self raising flour, egg, milk and Zanthan gum to bowl and mix for 5sec on sp5.AssemblyDamp the rice paper and spread a generous amount of batter, leaving a 2cm edge clear around the paper.Add a heaped tablespoon of meat mixture and wrap as per a spring roll.Place in an oiled container.Once completed, cook in sauasage roll maker for approx 8 minutes or fry or bake until golden.