Best 3 How To Cook Chiko Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Chiko Rolls: A Culinary Journey Through Time and Taste**

Chiko Rolls, a quintessential Australian snack, have captivated taste buds for decades with their crispy golden exterior and succulent chicken filling. These iconic deep-fried morsels have become an integral part of the country's culinary landscape, enjoyed at fairs, sporting events, and backyard gatherings alike. In this article, we embark on a culinary adventure, exploring the origins of Chiko Rolls and presenting a collection of delectable recipes that pay homage to this beloved dish. From the classic Chiko Roll recipe to innovative variations featuring unique fillings and flavors, our comprehensive guide offers a tantalizing journey for food enthusiasts and Chiko Roll aficionados. Whether you're a seasoned chef or a novice cook, prepare to be inspired as we delve into the world of Chiko Rolls and discover the secrets behind their irresistible charm.

Check out the recipes below so you can choose the best recipe for yourself!

CHIKO ROLLS



Chiko Rolls image

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

10 sheets of egg roll pastry dough
200 g ground beef or 200 g lamb
2 tablespoons butter
1 yellow onion, cut in half and finely diced
1/2 cup carrot
2 cups green cabbage, finely sliced
1/2 cup green onion, diced
1/2 cup celery, finely diced
1 pinch salt and pepper
1 cup cooked couscous
2 teaspoons brown sugar
1 tablespoon curry powder (5ml)
2 tablespoons cornstarch (30ml)
1 egg, beaten
1 1/2 liters canola oil, for frying

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.

EASY CHIKO ROLLS



Easy Chiko Rolls image

Found at football matches and many Aussie fish-and-chip shops, the Chiko is basically a Chinese egg roll, only upgraded so that it's large enough to serve as a whole meal. This recipe makes a lighter and smaller version without the egg pastry shell. The spices are as close as I can come to the original so feel free to make suggestions once you have tried these.

Provided by Member 610488

Categories     Lamb/Sheep

Time 40m

Yield 10 rolls

Number Of Ingredients 17

2 teaspoons butter
1 cup green cabbage, finely shredded
1 celery rib, finely sliced
1 carrot, grated
1 onion, finely sliced
1 cup cooked lamb, finely diced
1/4 cup cooked barley
1/4 cup cooked rice
1 chicken bouillon cube
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon white sugar
1 tablespoon plain flour
10 sheets wonton wrappers
1 egg, lightly beaten
vegetable oil (for frying)

Steps:

  • Remove the spring roll pastry from the fridge to defrost.
  • Melt the butter on a medium heat in a frying pan.
  • Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.
  • Add the lamb, chicken bouillon cube, black pepper, ginger, curry powder, sugar and cook until heated through. Add the flour and mix inches.
  • Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.
  • Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.
  • Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.
  • Add all of the spring rolls to the oil and cook until golden.
  • Drain on paper towel. Serve with sweet chilli sauce.

Nutrition Facts : Calories 39.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 20.7, Sodium 118.6, Carbohydrate 5.7, Fiber 0.9, Sugar 1.4, Protein 1.3

CHIKO ROLLS



Chiko Rolls image

Categories     Cocktail Party     Potluck     Beef     Appetizer

Number Of Ingredients 15

10 sheets egg roll pastry
200 g ground beef or lamb
2 tablespoon butter
1 yellow onion, cut in half and finely diced
1/2 cup carrot
2 cups green cabbage, finely sliced
1/2 cup green onions, diced
1/2 cup celery, finely diced
1 pinch salt and pepper
1 cup cooked couscous
2 teaspoon brown sugar
1 tablespoon curry powder
2 tablespoon cornstarch
1 egg
1.5 liters canola oil

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.

Tips:

  • To ensure the Chiko Rolls are cooked evenly, it's crucial to maintain a consistent oil temperature of 350°F (175°C).
  • For a crispy outer layer, make sure the Chiko Rolls are completely coated in breadcrumbs before frying.
  • Avoid overcrowding the pan when frying the Chiko Rolls. This will prevent them from sticking together and ensure they cook evenly.
  • To achieve a golden brown color, fry the Chiko Rolls in batches until they reach the desired crispiness.
  • To remove excess oil after frying, place the Chiko Rolls on a paper towel-lined plate or wire rack.
  • For a healthier alternative, you can bake the Chiko Rolls instead of frying them. Preheat the oven to 400°F (200°C) and bake them for 15-20 minutes, or until golden brown and crispy.

Conclusion:

Chiko Rolls are a delicious and versatile snack that can be enjoyed as an appetizer, main course, or side dish. With their crispy outer layer and flavorful filling, they are sure to be a hit with family and friends. Whether you choose to fry or bake them, these Chiko Rolls are a great way to satisfy your cravings for a satisfying and savory treat.

Related Topics