Best 2 Chiko Roll Cooking Instructions Recipes
**Chiko Roll: A Culinary Delight from Australia**
Prepare to tantalize your taste buds with the Chiko Roll, an iconic Australian deep-fried snack that has captured the hearts of food enthusiasts worldwide. This delectable creation boasts a golden-brown exterior that yields to a savory filling of premium-quality beef, vegetables, and herbs, all perfectly seasoned to deliver an explosion of flavors.
**Unveiling the Treasure Trove of Chiko Roll Recipes:**
1. **Classic Chiko Roll:** Embark on a culinary journey with the original Chiko Roll recipe, a time-honored classic that showcases the perfect balance of flavors and textures. This recipe provides step-by-step instructions for preparing the signature filling and encasing it in a crispy, golden-brown pastry.
2. **Chiko Roll with a Twist:** Elevate your Chiko Roll experience with a creative twist. Discover how to incorporate a variety of ingredients, such as cheese, bacon, or jalapeños, to create unique flavor combinations that cater to your personal preferences.
3. **Mini Chiko Rolls:** Indulge in bite-sized delights with the mini Chiko Roll recipe. These miniature versions of the classic Chiko Roll are perfect for parties, gatherings, or as a quick and easy snack.
4. **Baked Chiko Roll:** For a healthier alternative, try the baked Chiko Roll recipe. This oven-baked version offers a guilt-free way to enjoy the irresistible taste of Chiko Rolls, without compromising on flavor or satisfaction.
5. **Chiko Roll Dipping Sauces:** Complement your Chiko Roll experience with a selection of delectable dipping sauces. From classic tomato sauce to zesty mayonnaise-based creations, find the perfect sauce to enhance the flavors of your Chiko Roll.
AUSTRALIAN CHIKO ROLL
Chiko rolls are part and parcel of Australian life, probably inspired by Chinese spring rolls, and are usually eaten with one hand whilst holding a beer in the other hand. The roll consists of shredded mutton and cabbage, grated carrots, finely sliced celery, barley and rice and spices - the latter usually depending on the chef rolled into a tube of dough made from egg and flour.
Provided by tsalagi713_12989752
Categories < 60 Mins
Time 37m
Yield 120 Rolls, 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat a wok until smoking and add the groundnut oil, then add the mutton and stir-fry for a minute simply to warm through - seaon with the soy sauce, the all spice and the five-spice powder - remove from the wok and set aside to cool for 10 minutes.
- Wipe the wok clean with absorbent kitchen paper.
- Put the grated ginger, the celery, the spring onions and the julienned carrots into a bowl as well as the mutton, the cabbage, the rice, the barley and season with the lemon zest, the oyster sauce, the soy sauce, the sugar, the sea salt and ground white pepper to taste and stir well to combine.
- Lay three spring roll wrappers one on top of the other and position so that the corners are pointing upwards, downwards and to the sides.
- Spoon 2 tablespoons of the filling into the centre of the wrapper, brush each corner of the wrapper with the corn flour paste and then bring the 2 opposite corners on the sides together and, keeping your finger on the edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.
- Tuck the top edge in and seal it with the Maizena paste - repeat with the rest of the remaining spring roll wrappers and the rest of the filling.
- Heat the wok over a high heat and fill the wok to a quarter of its depth with some groundnut oil and when warm - lower the spring rolls in small batches and fry until golden brown - remove and drain on kitchen paper.
- Serve immediately.
Nutrition Facts : Calories 1109.6, Fat 49.5, SaturatedFat 16.5, Cholesterol 182.7, Sodium 2839.9, Carbohydrate 103.3, Fiber 7.8, Sugar 7.8, Protein 62.5
CHIKO ROLLS
Turn the traditional Asian spring roll on its head with an Australian-inspired "chiko" roll. Embrace the laid back Aussie way of life by following the theme through with your drinks. Serve this snack icon from down under with Australia's Mallee Rock Wine. Their Pinot Grigio goes perfectly with this light appetizer, bringing delicious notes of green apple, fresh citrus and grapefruit.
Provided by Mary Jenny
Categories Australian
Time 35m
Yield 10 rolls, 10 serving(s)
Number Of Ingredients 15
Steps:
- Take the egg roll wrappers from the freezer a few hours before assembling the recipe.
- In a non-stick skillet, cook the beef or lamb in 1 tablespoon of oil until browned and crumbly. Lamb adds more flavour to the roll, but beef is a good substitute.
- In another pan, melt the butter on gentle heat and add the onion, carrot, cabbage, green onions and celery and cook until softened. Add salt and pepper to taste. Add the beef, couscous, brown sugar, curry powder and cornstarch and cook for another 3 minutes. Let the mixture cool.
- Lay out 1 wrapper. Cover extra wrappers with a damp cloth to stop them from drying out and cracking. Place about 4 tablespoons of mixture a quarter of the way into the wrapper forming a log shape. Tuck the left and right side over the mixture, brush with egg and roll up from bottom to top keeping it quite tight. Cover assembled rolls with a damp cloth.
- Heat the canola oil in a pot on the stove until the temperature is 300°F Blanch the rolls in the oil for about 7 minutes. (At this point you don't want any colour on the rolls.) Remove the rolls from the oil and let rest for a few minutes while the oil reaches a temperature of 350°F Place the rolls back in the hotter oil and cook until golden brown. Alternatively, reheat in an oven at 400F for about 12 minutes until brown.
- Serve fresh and hot with a healthy dose of smoky tomato ketchup and a glass of Mallee Rock Pinot Grigio.
Tips:
- Use a deep fryer or large saucepan: Chiko Rolls need to be submerged in hot oil for even cooking, so make sure you have a deep fryer or large saucepan that can accommodate them.
- Heat the oil to the correct temperature: The ideal temperature for frying Chiko Rolls is 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature before adding the Chiko Rolls.
- Don't overcrowd the fryer: Frying too many Chiko Rolls at once will cause the oil temperature to drop, resulting in soggy Chiko Rolls. Fry them in batches if necessary.
- Cook the Chiko Rolls until golden brown: Chiko Rolls should be cooked until they are golden brown and crispy. This usually takes around 3-4 minutes.
- Drain the Chiko Rolls on paper towels: After frying, drain the Chiko Rolls on paper towels to remove any excess oil.
Conclusion:
Chiko Rolls are a delicious and versatile snack that can be enjoyed as a main course or a side dish. With the right ingredients and cooking method, you can easily make Chiko Rolls at home that are just as good as the ones from your favorite takeaway shop. So next time you're craving a Chiko Roll, give this recipe a try!
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