Best 2 Chiko Rolls Recipes

In the realm of delectable snacks, "Chiko rolls" stand out as an irresistible treat, captivating taste buds with their unique blend of flavors and textures. Originating from Australia, these golden-brown spring rolls have become a beloved culinary creation, cherished by food enthusiasts worldwide. Whether you're planning a casual gathering, a festive occasion, or simply seeking a delightful snack to satisfy your cravings, chiko rolls promise an unforgettable culinary experience. Embark on this culinary journey as we present a comprehensive guide to crafting the perfect chiko rolls, exploring the secrets behind their tantalizing taste and crispy texture.

Let's cook with our recipes!

CHIKO ROLLS

Chiko Rolls image

Categories Cocktail Party Potluck Beef Appetizer

Number Of Ingredients 15

Ingredients

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.

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

Ingredients

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.

Tips:

Use the right ingredients: Make sure you have all the necessary ingredients and that they are fresh and of good quality.
Follow the recipe carefully: Chiko Rolls can be tricky to make, so it's important to follow the recipe carefully and not skip any steps.
Be patient: Chiko Rolls take time and effort to make, so be patient and don't rush the process.
Practice makes perfect: The more you make Chiko Rolls, the better you'll get at it. So don't be discouraged if your first few attempts aren't perfect.
Have fun: Making Chiko Rolls should be an enjoyable experience, so relax and have fun with it.

Conclusion:

Chiko Rolls are a delicious and versatile snack or meal that can be enjoyed by people of all ages. With a little practice, you can make Chiko Rolls that are just as good as the ones you buy from the store. So next time you're looking for a tasty treat, give this Chiko Roll recipe a try.