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
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Aiman Gaming
[email protected]Worst Chiko rolls ever!
Rania Ayman Mohammed
[email protected]I would not recommend this recipe to anyone.
Zahran Morsidi
[email protected]These Chiko rolls were a waste of time and ingredients.
pubg
[email protected]I followed the recipe exactly, but my Chiko rolls didn't turn out as good as I expected.
Habibulla Habibulla
[email protected]Not bad, but I've had better Chiko rolls.
Rasheedah Murphy
[email protected]The Chiko rolls were good, but they were a bit greasy for my liking.
Uk New number
[email protected]These Chiko rolls were a bit bland for my taste. I think I'll add some extra seasoning next time.
SK Josim Khan
[email protected]I'm not a huge fan of Chiko rolls, but I thought I'd give this recipe a try. I was pleasantly surprised! The rolls were actually really good.
Sabit Hossain
[email protected]I love Chiko rolls, and this recipe is a great way to make them at home. The instructions were easy to follow, and the rolls turned out great.
Erna Shixwanda
[email protected]These Chiko rolls were a bit more work than I expected, but they were definitely worth it. They were so good!
Muhammad Qais
[email protected]I was skeptical about making Chiko rolls at home, but I'm so glad I tried this recipe. They turned out perfect! My family loved them.
Gab
[email protected]I've tried Chiko rolls from a few different places, but this recipe is by far the best. The rolls were crispy on the outside and tender on the inside, and the filling was delicious.
Nabanja Edith
[email protected]These Chiko rolls were a hit at my party! Everyone loved them, and they were so easy to make. I will definitely be making them again.