Best 2 Chiko Rolls Recipes
**Chiko Rolls: A Culinary Creation of Golden Brown Goodness**
Embark on a tantalizing culinary adventure with Chiko Rolls, a beloved Australian snack that has captured the hearts and taste buds of many. These golden brown wonders are a harmonious blend of savory mince and vegetables, encased in a crisp and flaky pastry that shatters with every bite. Originating from Western Australia, Chiko Rolls have become an iconic symbol of Aussie cuisine, enjoyed at fairs, sporting events, and backyard barbecues alike. This comprehensive guide presents three irresistible Chiko Roll recipes, each offering a unique twist on this classic delight. From the traditional beef and vegetable filling to variations featuring chicken and lamb, these recipes cater to diverse palates and preferences. Get ready to indulge in the ultimate Chiko Roll experience, combining the best of flavors and textures in one irresistible package.
CHIKO ROLLS
Categories Cocktail Party Potluck Beef Appetizer
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 300F. 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 350F. 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.
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:
- Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
- Prepare your ingredients properly: Cut the vegetables and meat into uniform pieces so they cook evenly. Cook the rice according to the package instructions.
- Don't overcook the rice: Overcooked rice will be mushy and not hold its shape well when rolled.
- Use a sharp knife to cut the rolls: This will help to prevent them from tearing.
- Serve the rolls with your favorite dipping sauce: Soy sauce, sweet and sour sauce, or duck sauce are all popular choices.
Conclusion:
Chiko rolls are a delicious and easy-to-make appetizer or snack. With a few simple ingredients and a little bit of time, you can create these tasty treats that are sure to please everyone. Whether you're serving them at a party or enjoying them as a quick bite, chiko rolls are a great way to satisfy your hunger and your cravings. So next time you're looking for a fun and easy recipe, give chiko rolls a try!
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