Keto Chiko Rolls
Mad Creations Keto Chiko Rolls, are obviously my version of the humble but iconic Chiko Roll. A deliciously crispy homemade egg roll.
Growing up a fussy kid, who became pescatarian at the ripe old age of 7 years old, never really tried a Chiko Roll, until I was nearly 18 years old.
On a super hot summers day at Merewether Beach back in 1989, kicking back with Dave and a heap of friends, everyone was hungry for some fish and chips. I tossed my keys to one of Dave’s mates to go get us some fried foods.
When he came back amongst the stash was was Chiko’s and seeing I never tried one before I had a bite of someones…well I kind of loved it enough, to send someone out to buy more lol.
It should be noted I had a lovely little Suzuki Sierra soft top car but no licence at 17, hence why I was getting everyone else to drive. It’s not like I ate many more after that day, but it may have been the best hangover food that summer.
KETO CHIKO ROLLS
Any mention of trialling a low carb Chiko Roll, has always been met with a load of very excited cheers, and while I have finally posted a recipe you can all enjoy, it was not without a few failures along the way. You nearly just about ended up with a Keto Chiko Bowl instead of roll.
The Chiko Roll was first sold in 1951 so it has been around for quite a long time. Famous for not only for its taste but also its advertising campaign. While the original is packed full of carbs I have made this keto chiko roll a little lighter on carbs but with many traits of the original.
I have mentioned it is very much like a homemade egg roll, which is a popular and similar treat in American Chinese restaurants.
TIPS TO MAKE THE BEST KETO CHIKO ROLLS
- Xanthan gum acts to bind the ingredients together and gives a consistency close to the original
- Make sure your cool your mince before filling
- Roll the fat head out thin and fast and completely seal in the fillings
- Pop rolls into fridge or freezer before frying
- Hot oil. Make sure the oil is hot and deep enough to fry the chiko
- These can be done in an air fryer but the consistency of the fathead is different. Frying makes it very like an original Chiko Roll.
- Don’t over crowd your pan when frying. Work in batches and drain on paper towel before serving
More Aussie Classic Recipes like the Keto Chiko Roll?
Check out some of these other Aussie favourites made keto.
If you want to hear that crunch of the crispy coating then you can check out my FB Live
I hope you enjoy and please comment below what you think of this recipe.
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Mad Creations Keto “ChikOH” Rolls
- Add all ingredients except mince and xanthan gum to mixer. Cook 14 min/98℃/reverse speed 1.
- Add mince and cook for a further 8 minutes/98℃/reverse speed 1. Check that the cabbage is soft and increase cooking time if needed. Follow from step 2 below.
- Sauté all ingredients; except mince and xanthan gum over medium heat. When cabbage starts to soften add mince and fry until lightly browned.
- Pour mixture into large bowl and stir through xanthan gum. Mix until you see the mixture start to get a bit pasty and resemble "Chiko Roll" filling. Taste and season how you like at this stage. I added salt flakes and cracked black pepper. Cool and refrigerate for 3 hours.
- Roll out fathead dough between 2 pieces of baking paper until about 2mm thick and approximately 30cm x 40cm.
- Cut into 12 x 10 cm rectangles. Spoon mixture into the centre of each rectangle leaving space at the ends of each pastry. Roll over and seal edges and seam of pastry until smooth and filling is completely enclosed. Repeat this process with all pastries. Transfer to freezer for 15 minutes.
- Bring oil to high temp and fry Chiko's until golden and crispy. Drain on paper towel.
- This recipe is suitable to freeze before frying.
- Any kind of meat or vegetable can be used for the filling
- Xanthan gum provides a binding similar to the original Chiko Roll.
- Be careful not to over crowd pan when frying.
- Shallow frying is not recommended
- Can be baked in oven or air fryer, although pastry consistency is not the same.