Australian Chiko-Style Rolls
210kcal
Ingredients
- 8 spring roll pastry sheets
- 1 cup cooked chicken, shredded
- 1 cup cabbage, shredded
- 1 cup carrot, shredded
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 2 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- Oil for frying
Equipment
- Mixing bowl
- Frying pan or wok
- Slotted spoon or tongs
- Paper towels or wire rack
- Deep-fry thermometer (optional)
Method
- In a mixing bowl, combine the cooked chicken, cabbage, carrot, bean sprouts, and green onions.
- Add oyster sauce, soy sauce, and sesame oil to the bowl and mix well.
- Take a spring roll pastry sheet and place it on a clean surface with one corner pointing towards you.
- Spoon some of the filling onto the pastry sheet, placing it near the bottom corner.
- Roll the pastry sheet up once, then fold in the sides towards the center.
- Continue rolling the pastry sheet up until you reach the top corner.
- Use a small amount of water to seal the edges of the roll.
- Repeat steps 3-7 with the remaining pastry sheets and filling.
- Heat oil in a deep-frying pan or a wok to 350°F (180°C).
- Fry the Chiko rolls in the hot oil until they are golden brown and crispy.
- Remove the Chiko rolls from the oil and place them on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce.
Nutrition
Serving1servingCalories210kcalCarbohydrates25gProtein9gFat9gSaturated Fat1gCholesterol17mgSodium420mgPotassium238mgFiber2gSugar2g