How to Make a Homemade Chiko Roll
Much similar to the Chinese spring roll and egg roll, Chiko roll belongs to Australian cuisine. It is basically designed to be eaten during travel, as it is a roll and does not need any fork, spoon or plate to eat with. It is a savory mixture of beef, cabbage, corn, carrot, barley, celery, green beans onion and spices, engulfed in a deep-fried tube of flour, dough and egg. Originally called Chinco roll, chiko rolls have now become one of the most widely sold out food items in Australia. In some parts, it has even become a cultural symbol of the country. So, if you are not going to buy it from a store, and want to make it on your own, then this oneHOWTO article is going to tell you how to make a homemade chiko roll.
To make a Chiko roll, first let's start with the pastry. Sift the bread flour in a medium sized bowl. Make a kind of well in its center and pour cold water and egg in it. Use a wooden spoon to beat the mixture well until it makes a smooth dough. Add more water if required. Keep kneading until the mixture becomes elastic. Cover the dough with a plastic wrap and keep it in the refrigerator overnight.
Lightly flour a surface and roll out the dough on it to make 14x14 inch squares. Cut it into 8 equal squares and roll each to make very thin squares of 6x6 inches each. Now cover again with a plastic wrap and keep in the refrigerator until you are ready to use them. When you are going to make the chiko rolls, take the pastry sheets out of the refrigerator and let them defrost completely.
Melt butter in a frying pan over medium heat.
Add cabbage, onion, carrot and celery to it and let it cook until tender and soft.
Add the cube of chicken stock and lamb in the mixture and let it cook until all the ingredients are thoroughly heated.
Add flour in it and mix well.
Take out one pastry sheet, while keeping others under a clean and moist tea towel. Pour three table spoons of the mixture in the bottom center of a pastry sheet, fold its sides towards the middle and make a roll shape.
Brush its ends with a beaten egg so that the pastry surfaces remain adhered to each other. Cover each roll with a moist and clean tea towel, and repeat the entire process with the rest of the mixture and the pastry sheets
Heat oil in a frying pan on medium flame. Check its heat by dropping a tiny peace of pastry in the oil and see if it sizzles.
If it sizzles, add more chiko rolls to it and fry until golden.
Drain excess oil on a paper towel and serve with tomato, Sriracha aioli or chili sauce.
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