Best Australian Chiko Roll Recipes

AUSTRALIAN CHIKO ROLL

Australian Chiko Roll image

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

Ingredients

4 lbs prepared mutton, cut into fine strips rare (or shredded)
1 1/2 lbs cabbage (shredded 1/4 inch)
1 medium carrot, julienned
1/2 celery rib, finely sliced
6 large spring onions, finely sliced lengthways
12 1/2 ounces cooked barley
12 1/2 ounces cooked rice
4 lemons, grated zest only (large)
2/3 cup light soy sauce
2/3 cup oyster sauce
2/3 cup five-spice powder
10 tablespoons ground allspice
1/3 fresh ginger, peeled and grated
5 tablespoons light soy sauce
3 tablespoons sugar
120 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
2/3 cup maizena cornflour, plus
1 tablespoon hot water
2/3 cup peanut oil, plus extra for deep-frying
sea salt and fresh ground white pepper

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

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.