As a long-time Aussie ex-pat, this made me nostalgic. I loved Chiko rolls as a kid. The other iconic, Asian-inspired food that, as far as I know, is an Australian invention, is the dim sim. I've seen some recipes for these online, but none produce the distinctive 'sack' style that I remember. The best part of eating a dim sim was picking off the crusty bits at the top of the sack.
You are so welcome. If you want to make the wrapper - - Wrappers - 2 cups (250g) all-purpose flour - 1/2 cup (125ml) water - 1/4 cup (60ml) vegetable oil - 1/2 teaspoon salt - In a large mixing bowl, combine the flour and salt. - Gradually add the water and vegetable oil, mixing until a dough forms. - Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes. - Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a thin rectangle or square, approximately 6 inches (15 cm) on each side. Thank you. Best, Rik
I've never heard of these before and I wonder why (despite the fact that I'm thousands of miles from Australia). They look absolutely delicious. Thanks to the hardest working chef on TH-cam, Rik, for opening our eyes to yet another culinary delight from around the world that we can make in our own kitchens.
Have doubled your recipe and used minced beef. I used this recipe in short crust pastry for a participant where he needs a soft chew as I work in disability and am trying to get more veg into his diet. I watched your pastie video to learn how to use the finger and fold over technique. He loved the taste of the recipe and it was very easy for him to swallow. I used the same recipe with rice paper rolls where I used a fork to scrape up and down. Texture was a bit different and the Chiko roll taste was not like the commercial version but extremely enjoyable. Thank you
Those look much much tastier than the actual Chiko (pronounced chick-oh) Rolls we buy here in our take-aways. The real thing is rather ordinary. These look delicious.
I’m uK expat now in Melbourne Australia and I dont eat chiko rolls but I love the big “Marathon” brand spring rolls & dim sims from the chip shop, but I think I would actually eat these ones they look really good, I will have to try them!
It is so hard to watch your videos Rik, my mouth waters every time and makes me hungry, I have tried quite a few of your recipes now, my family absolutely loves them. We had your Bourbon pulled pork recipe last night, there was nothing left, I made my own bread rolls, to compliment this. Thanks for all your hard work and effort you put into making these. 👍👍
You’re so right. I couldn’t watch his videos without my stomach grumbling. Now I make sure that I don’t watch them on an empty stomach. I think there’s still room for one or two of these rolls though…
Lovely! Thank you. I really couldn't be bothered making more pastry folks have seen me make it so many times - I went the easier route I hope for folks to enjoy! Thank you. Best, Rik
I'm an Aussie born in 1951. As a child I loved Chico rolls. No curry is in them. Yours looks yummy and no offence taken. I want to give these a go myself.
I keep coming back to this video because it looked so good! Probably watched it 6 or 7 times now. Yes, I've been to the supermarket and I'm going to make them! I like the tenderiser idea to get the texture, but someone mentioned maybe adding cornmeal to the outside, so I'm going to try both ways. The cornmeal way will also have the tenderiser for texture. Watch this space! I can't wait!
I had no idea you could make chiko rolls at home. I thought they sort of materialised in cheap fish and chip shops! Takes me back to the school lunches of my childhood!
Cheap fish and chip shops....no such thing as a classy fish and chip shop in Australia, especially back in the 60's and 70's....they were definitely a menu item in any fish and chip shop back in the day, sadly not so much anymore as fish and chip shops are few and far between
Yes its times moving on - soon there won't be any chippies. Like them or loathe them they have been an integral part of the community in some places. I love them ! Thank you. Best, Rik
@@tonyg5597we still have lots of fish and chip shops where I am near Melbourne & we still get the Chiko rolls in their little sleeves & of course the big spring rolls and dim sims!
As an American, I love your channel. You use ordinary and seldom used us ingredients (barley) and make interesting foods. Green beans and chopped leftover beef in a wrapper. . Genius.I think it is time the US had some Australian restaurants hiring you to providing the recipes with compensation, of course. I would purchase a book of your recipes.
So Retro, I came to live in Australia from UK back in '72 and it reminds me of the Parthenon Cafe on Hunter Street, Newcastle....great memories from when we were young....thanks Rik !!
Mum and dad owned a take away in the 60's. I'd often have one when I got home from school in the afternoon, I loved them. I spent some years in Scotland and England and got out of the habit of having them. I'll be having them again now though.
Did you ever encounter Young Normy and his hotted up FJ Holden with chrome plated grease nipples, being harassed by 9 foot tall Hell's Angels outside of the Parthenon Milk Bar? After all, he had spotted a beeeeaaaauuuutiful looking Sheila. Oooohhhhhh.........OOOooohhhhh.........OOOOOOHHHHHHH, said young Normy, who came top in his class in English. I'm a Newcastle girl and hearing the Parthenon milk bar brought back memories of "The Newcastle Song".
I am craving a chiko roll right now, i used to eat them way back when, but yours are a more healthy version! Like the idea of using Spring roll wrappers, layered twice!
Hi Rik, i think i will give e'm ago as used barley to bulk out the filling, i do make spring rolls and pancake rolls. notice you started your roll from the straight edge, which does actually work but starting from the angle as seems to be the norm, but i suppose it's a personal preference for the same result but i did seem you got more filling in on the straight edge and they look massive. another good job.
To make it seem genuine you need the Chiko roll wrapper. As a kid having Chiko rolls we never had them with dead horse, they were seasoned enough. You did a great job at making them.
I love your food and easy way of cooking everything. I am from Georgia, USA, and your food is so warm, comforting, and familiar. I truly enjoy your tweaks too!
These look so different, and easy! OK, I would have to use lamb unfortunately (hubby wont each beef!) while I love beef! Thanks for the recipe again Rik!
I'm from Melbourne and those Chiko Rolls looked even better than the ones we had from fish 'n chips shops. When I got fish n chips I'd get a piece of flake, minimum chips, 2 potato cakes and a Chiko Roll. Add salt and vinegar...delicious
They look so delicious. They'd be quite filling with all those veggies and beef. And that amazing crunch. I could eat one right now. Thanks for sharing another delicious recipe, Rik.
I dont eat the Chiko Rolls but I love the marathon spring rolls, I think this is like a cross between the 2 cos the original ones have lots of celery & corn in them!
Fantastic! They were so much better when I was a kid. The filling now is mass produced slurry. Originally made by a welder so he could eat with one hand and weld with the other.😂. True or not, a great story!
American here but never heard of these until seeing and making these! Love barley! It’s an overlooked ingredient. I grew up in Northern California (background Swedish, Norwegian, and Celtic) so Chinese, Mexican, and Italian foods were always a nice supplement to home cooking. This really is an adaption of egg rolls but heartier.
I do think they may have curry powder in them. Our settlers were advised to curry everything. Curried eggs, and curried sausages are still popular in Australia.
@@grannyannie2948 I always had Chiko rolls back in the day don't remember the curry taste more of a vegie taste, with a sort of mashed peas and thickened with cornflour or flour and the wrapper was thick!
In comparison with the commercial variety yours looks and no doubt tastes superb. My father grew up in the fifties and knew the original and yours I believe would compare well. Well done, I’ll make them myself on your recipe! 😀❤️
I'll do this (your filling) with egg roll wrapper because they're thicker and the skin bubbles up (I love pastry😁). I seen a video that someone did the bubbly exterior on spring roll wrappers by rolling it in corn starch before frying. Thank you so much for sharing your knowledge with us. 👏👏🙌🙌
I'm a chiko roll nut, I must say yours looks amazing I would rather have it instead of what we get here now, ours a just full of sloppy cabage and bugger all else. Well done mate Tony Queensland Australia 🇦🇺
Yeah I dont eat the chiko rolls cos of all the corn and stuff in them, I prefer the marathon spring rolls from the chip shop & of course a fried dim sim but these look yummy!
I have no idea what the outer texture is supposed to be like, but I wonder what a quick roll in some cornstarch and a little dusting off just before going into the oil would do. If you end up trying that at some point let me know how it works out. I'm having back surgery tomorrow so I'm off my feet and out of the kitchen for a while. I will continue to watch your videos to keep me inspired until I can cook again. Keep up the great work and thank you for inspiring us all !! -- den
Looks like a Cornish pasty crossed with a spring roll, a full dinner in a pastry wrap and easily adapted with whatever you have laid around. The Christmas turkey left overs with stuffing springs to mind. I can see mutton and mint being pretty good too.
The whole refrigerator and produce and pantry clean out ---- marvelous. Beats Must-go soup especially in the warmer weather. Great to see Barley included as I like the grain but my Canadian cook book devoted to barley is trapped in my storage lockers.
Tomato sauce would be the Australian tradition. And very sparingly. They come in a paper packet and you hold it in your hand to eat. Its the lunch you eat when you don't have time to eat.
Dang that looks good, I want one now...1.30 am in Oz so not likely to be getting one just yet! 😅 you haven't upset this Aussie Rik, I can't wait to try my hand at them.
The recipe has changed a lot over the years. Use to be a lot of cabbage but now there is more beans. I hate beans so I don't tend to buy them. The pastry casing is really good. Especially the end bits. 🇦🇺 Yours look good. Yum
all thats missing is a poster of a leatherclad chick on a harley in the background. beautiful recipie you made it better than the real thing. thanks bloke.
There is something different about the chiko roll wrapper and the ends. In Victoria (Australia) we call these style a spring roll which has that specific type of spring roll wrapper and the tucked in ends. The chiko roll wrapper is simply a tube of some sort and as Rik says it’s textured plus it isn’t layers of spring roll wrapper. I have always wondered what the chiko roll tube consists of recipe-wise. The big Aussie spring rolls have A LOT of cabbage in them! The ends of a true chicko roll are a truly crispy delight!
Our takeaways in Aus have both Chiko Rolls and Spring Rolls (different to what you'd get at the Chinese.......around the same size as a Chiko). These looked more like the Spring Rolls. Probably due to the pastry. I'm not exactly sure what the pastry is on a Chiko, but it's thick, orange and almost chewy. These looked absolutely SUPERB though! I love the addition of the barley. Yummo!
I think he probably achieved a lot of the texture and thickness with the double layer of pastry, just doesn't have the lumpiness on the outside that the manufactured chikos have
I love a Chico Roll from the take-away from time to time, but yours look WAY better Rik! I have tomato sauce on lots of things from the take-away, but I’ve never had it with these though.
Nice work....Chiko Rolls were a common menu item in Fish and Chip shops in Australia back in the day.....but are readily available at the Supermarket these days, and they still come with the traditional wrapper that they use to be served in at a fish and chip shop....cook well in an airfryer....typically eaten with salt and as is (without sauce), but no reason why sauce wont work
Lots of comments here from folks like me who have never heard of chiko rolls until today. Rik, this is one of the reasons that I subscribed to your channel. You keep showing me stuff I didn’t ever get the opportunity to know that I would like. Between helping dispel the myth that British food is awful, showing us foods from other places in the world that don’t get the love they deserve because they aren’t sold in restaurants or if they are they’re unappetizingly drab, and your utterly unassuming “nice and steady” manner, you are one of the greatest TH-cam chefs ever. By the way- Yorkshire puddings are a big hit with my family in this corner of Washington state USA thanks you. I really wish they would become common in sit-down restaurants here.
I acknowledge you said there are all sorts of fillings here in Australia. The commercial ones have sweet corn as well. As a kid, I tried one from the fish shop and it was disgusting and I haven’t been able to have one since, but I would try yours.
Agree. The ones in the fish and chip shops are yuck. I recently bought 4. After tasting one I threw them all out. I much prefer the spring rolls which more resemble Rics version.
@@raelenemaso3181I love the Marathon Spring Rolls, & dim sims and your right the commercial ones are full of corn & celery!! I don’t eat them but I would eat these
@TaraVixen have you tried (supermarket frozen) golden wok mini dim sims? Only go the beef one I promise the chicken one is bad. Buy on special it's worth it. Yum. Hasn't been on special here for ages.🥺
I live in the Midwest US and my local university has a huge Asian student population. I was friendly with some girls from China and Singapore. One day, the school cafeteria served egg rolls. They had no idea what they were! They tried to eat them with a knife and fork. Since that day, I have been fascinated with the cuisines of other cultures and how it gets adapted as it migrates. Maybe the problem is the weappers themselves? Fried egg rolls in the US use a wrapper that bubbles and cracks when fried. Very different from a spring roll wrapper which stays smooth. Maybe dip them in an egg wash before frying?
Australian here. Its not a food eaten with a knife and fork. They come in a distinctive paper bag and you hold it in your hand to eat. Its a perfect lunch when you don't really have time to eat. We are geographically in Asia, however over the centuries we have anglicised many Asian foods, and this is an early example.
Hi Rik, Thank you for this recipe, I grew up on Scotch Broth soup. This is another way to get the same thing but not in a soup. I'm always trying to find useful recipes for Barley, it's a very healthy grain much over looked.
I’m still eating them regularly. Love em. We also had a chip shop staple in South Aussie which was immensely popular but suddenly recently went out of production and noone knows why- the Beef Croquette. I never went to a fish and chip shop without including them in my order.
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
Well I am an Aussie and my mouth is watering. Yum.
Thank you. Best, Rik
Well I’m an American and my mouth is watering too!
@@cnobillbradley9673 Thank you. Best, Rik
As a long-time Aussie ex-pat, this made me nostalgic. I loved Chiko rolls as a kid. The other iconic, Asian-inspired food that, as far as I know, is an Australian invention, is the dim sim. I've seen some recipes for these online, but none produce the distinctive 'sack' style that I remember. The best part of eating a dim sim was picking off the crusty bits at the top of the sack.
Thank you. Best, Rik
OMG forgot about dim Sims, loved them too
Careful, we might get Pluto Pups next :-)
@@twentyrothmans7308 😂 😂 😂 😂 😂
I love a good dimmie!
G'day, Rik. These look amazing. Well done. Making me hungry.. Thanks for sharing. Cheers, MM :) From South, Australia
Glad you like them! Thank you. Best, Rik
I love barley😋 especially in scotch broth, very underrated ingredient! they look brilliant👍 nice one Rikmeister!
Cheers, Dan. Thank you. Best, Rik
I am a regular scotch brother a wonderful light meal.
You should try Rik's barley pudding, it gives rice pudding a run for its money.
OMG i miss these, I've been looking for a recipe for them, I lived on them as a young guy, but only veggies, thanks Rik
You are so welcome. If you want to make the wrapper - - Wrappers
- 2 cups (250g) all-purpose flour
- 1/2 cup (125ml) water
- 1/4 cup (60ml) vegetable oil
- 1/2 teaspoon salt
- In a large mixing bowl, combine the flour and salt.
- Gradually add the water and vegetable oil, mixing until a dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a thin rectangle or square, approximately 6 inches (15 cm) on each side. Thank you. Best, Rik
Yes the meat put me right off. I've only just got out of hospital or I'd be heading down the takeaway.
I cooked these tonight and must say they were delicious. Thank you for sharing, i will definitely be cooking these again
Thank you. Best, Rik
Living in Canberra Australian with the last Chiko Roll in the freezer, I can say that yours look 100% better than the one I have left!!
Thank you. Best, Rik
I've never heard of these before and I wonder why (despite the fact that I'm thousands of miles from Australia). They look absolutely delicious. Thanks to the hardest working chef on TH-cam, Rik, for opening our eyes to yet another culinary delight from around the world that we can make in our own kitchens.
Thank you. Appreciated, Bob. Best, Rik
Thank you Rik I learned so much from you!
Have doubled your recipe and used minced beef. I used this recipe in short crust pastry for a participant where he needs a soft chew as I work in disability and am trying to get more veg into his diet. I watched your pastie video to learn how to use the finger and fold over technique. He loved the taste of the recipe and it was very easy for him to swallow. I used the same recipe with rice paper rolls where I used a fork to scrape up and down. Texture was a bit different and the Chiko roll taste was not like the commercial version but extremely enjoyable. Thank you
Lovely! Thank you. Best, Rik
Those look much much tastier than the actual Chiko (pronounced chick-oh) Rolls we buy here in our take-aways. The real thing is rather ordinary. These look delicious.
Thank you. Best, Rik
I’m uK expat now in Melbourne Australia and I dont eat chiko rolls but I love the big “Marathon” brand spring rolls & dim sims from the chip shop, but I think I would actually eat these ones they look really good, I will have to try them!
@@mainlyfine I liked chiko rolls as a kid, I thought they were tasty. But I've not had one in years. I wonder are they still the same?
Mate you never cease to amaze me luv your work Midy from south Aussie 🤩
Wow, thank you, cheers, Midy. Thank you. Best, Rik
It is so hard to watch your videos Rik, my mouth waters every time and makes me hungry, I have tried quite a few of your recipes now, my family absolutely loves them. We had your Bourbon pulled pork recipe last night, there was nothing left, I made my own bread rolls, to compliment this. Thanks for all your hard work and effort you put into making these. 👍👍
Thanks so much. Best, Rik
You’re so right. I couldn’t watch his videos without my stomach grumbling.
Now I make sure that I don’t watch them on an empty stomach.
I think there’s still room for one or two of these rolls though…
They look superb Rik, I haven't had a chiko roll in years. You havn't upset this Aussie! Debra from Melbourne, Australia xxx
Lovely! Thank you. I really couldn't be bothered making more pastry folks have seen me make it so many times - I went the easier route I hope for folks to enjoy! Thank you. Best, Rik
Me neither from Tas
Me neither from Melbourne, I think I would prefer these ones
I'm an Aussie born in 1951. As a child I loved Chico rolls. No curry is in them. Yours looks yummy and no offence taken. I want to give these a go myself.
Thank you. Best, Rik
As an Aussie, I can attest that your version looks far more appealing than what I remember. They always tasted better than they looked, though!
Thank you. Best, Rik
I only eat the outside I find the original ones are full of celery mainly. These look much tastier, I prefer the big spring rolls and dim sims!
I keep coming back to this video because it looked so good! Probably watched it 6 or 7 times now. Yes, I've been to the supermarket and I'm going to make them! I like the tenderiser idea to get the texture, but someone mentioned maybe adding cornmeal to the outside, so I'm going to try both ways. The cornmeal way will also have the tenderiser for texture. Watch this space! I can't wait!
Let me know how you get on? Thank you. Best, Rik
I had no idea you could make chiko rolls at home. I thought they sort of materialised in cheap fish and chip shops! Takes me back to the school lunches of my childhood!
Cheap fish and chip shops....no such thing as a classy fish and chip shop in Australia, especially back in the 60's and 70's....they were definitely a menu item in any fish and chip shop back in the day, sadly not so much anymore as fish and chip shops are few and far between
Thank you. Best, Rik
Yes its times moving on - soon there won't be any chippies. Like them or loathe them they have been an integral part of the community in some places. I love them ! Thank you. Best, Rik
@@tonyg5597well i grew up in the 90s and 2000s, and in that era, believe me, not all fish and chipperies were made equal lol.
@@tonyg5597we still have lots of fish and chip shops where I am near Melbourne & we still get the Chiko rolls in their little sleeves & of course the big spring rolls and dim sims!
As an American, I love your channel. You use ordinary and seldom used us ingredients (barley) and make interesting foods. Green beans and chopped leftover beef in a wrapper. . Genius.I think it is time the US had some Australian restaurants hiring you to providing the recipes with compensation, of course. I would purchase a book of your recipes.
Thank you so much! Best, Rik
So Retro, I came to live in Australia from UK back in '72 and it reminds me of the Parthenon Cafe on Hunter Street, Newcastle....great memories from when we were young....thanks Rik !!
Oh wow! Thank you. Best, Rik
I arrived Nov 72
Mum and dad owned a take away in the 60's. I'd often have one when I got home from school in the afternoon, I loved them. I spent some years in Scotland and England and got out of the habit of having them. I'll be having them again now though.
Did you ever encounter Young Normy and his hotted up FJ Holden with chrome plated grease nipples, being harassed by 9 foot tall Hell's Angels outside of the Parthenon Milk Bar? After all, he had spotted a beeeeaaaauuuutiful looking Sheila. Oooohhhhhh.........OOOooohhhhh.........OOOOOOHHHHHHH, said young Normy, who came top in his class in English.
I'm a Newcastle girl and hearing the Parthenon milk bar brought back memories of "The Newcastle Song".
@@IamJaneS Haha, yes they are all good memories, aren't they ? No, I never did encounter Normy, lol
Well done, love a chiko roll, a childhood treat for us down under kids
Thank you. Best, Rik
Had these up at Sal’s at Mt Kossie back in the 80s! ❤️🐾
Thank you. Best, Rik
Well done Rik. Cheers from down under
I didn't offend then? Phew! Thank you. Best, Rik
I am craving a chiko roll right now, i used to eat them way back when, but yours are a more healthy version! Like the idea of using Spring roll wrappers, layered twice!
Thank you. Best, Rik
Hi Rik, i think i will give e'm ago as used barley to bulk out the filling, i do make spring rolls and pancake rolls. notice you started your roll from the straight edge, which does actually work but starting from the angle as seems to be the norm, but i suppose it's a personal preference for the same result but i did seem you got more filling in on the straight edge and they look massive. another good job.
Its just the way I make them - agreed some turn it on an angle - It all works the same in the end. Thank you. Best, Rik
I live in Australia and chippies are becomingly rare these days. I am going to make some now. Thanks for the recipe 😊
Hope you enjoy. Thank you. Best, Rik
To make it seem genuine you need the Chiko roll wrapper. As a kid having Chiko rolls we never had them with dead horse, they were seasoned enough. You did a great job at making them.
I'm NOT making anything genuine. Thank you. Best, Rik
I love your food and easy way of cooking everything. I am from Georgia, USA, and your food is so warm, comforting, and familiar. I truly enjoy your tweaks too!
Thank you. Love to Georgia. Best, Rik
Cheers from down under - they look bloody delicious 👍
Thank you. Best, Rik
As an Australian I love the Chiko roll. Yours seem to be easy to make. Makes me want one right now😊
Thank you. Best, Rik
Wow 🤩 Fantastic this one!! 😃👍👏👏👏👏💐🙏
Thank you! Cheers! Best, Rik
Oh my goodness gracious Rik ,looks so so delicious! I must try this out,thanks for sharing .😊
Thank you. Best, Rik
These look so different, and easy! OK, I would have to use lamb unfortunately (hubby wont each beef!) while I love beef! Thanks for the recipe again Rik!
Lamb would work perfectly - they say these started with mutton. Thank you. Best, Rik
Wow wow wow wow wow. One of my favourites, this was my go to as a kid. Watching the video made my mouth water and a gave me a huge burst of nostalgia
Thank you. Best, Rik
Iv never seen or heard of these before Rik but they do look delicious , lovely to see what you use your left overs for 👏🏻Amanda xx
Yes left overs do get used up in all sorts of strange and wonderful ways. Thank you. Best, Rik
Lovely!
Thank you. Best, Rik
I'm from Melbourne and those Chiko Rolls looked even better than the ones we had from fish 'n chips shops. When I got fish n chips I'd get a piece of flake, minimum chips, 2 potato cakes and a Chiko Roll. Add salt and vinegar...delicious
Thank you. Best, Rik
Me and my mum are sitting in our lounge room. We are from Australia and putting tomato sauce on a Chiko Roll is like a war crime in our house 🤣🤣
Ha ha ha, I surprised you are actually eating a Chiko Roll, the amount of Aussies on here saying they are not good. Thank you. Best, Rik
@@randomvideos9165 ew, no. I'm an Aussie, there's no way you'd put tomato sauce on them, it would kill the flavour, whatever the flavour is!
Gosh, i loved chiko rolls as a kid. But they changed the filling over the years. Wasnt the same. Im going to make these as they look great. Thanks.
Thank you. Best, Rik
They look so delicious. They'd be quite filling with all those veggies and beef. And that amazing crunch. I could eat one right now. Thanks for sharing another delicious recipe, Rik.
Thank you. Best, Rik
Bloody beautiful had one of these for lunch everyday.
Thank you. Best, Rik
So delicious looking. I have never bought the wrappers and I think I just will.
Thank you. Best, Rik
This is so very delicious. I have never heard of them, but, I have eaten many cabbage rolls before. I will be trying this soon. 😋 Yummy
Hope you enjoy. Thank you. Best, Rik
As much as I love Chicago rolls, I prefer the Spring rolls equivalent. ...but these look absolutely delicious. ❤❤
Thank you. Best, Rik
I dont eat the Chiko Rolls but I love the marathon spring rolls, I think this is like a cross between the 2 cos the original ones have lots of celery & corn in them!
Awwww yum...Chiko rolls are the bomb!
Thank you. Best, Rik
That wooden spatula looks like it's been through the wars. I've got one just like it. It's my favorite utensil.
Thank you. Everything gets use around here - nothing for show I'm afraid. Best, Rik
RIK I LOVE YOUR RECEPIE... ✨💯THANK YOU FOR SHARING WITH US 👌MY BEST CHEF. 🤗
Thank you. Best, Rik
Well you haven't offended me. Whenever I do eat a Chiko Roll, it is at a petrol station so they are hardly sacred. Nicely done.
I've not heard of them. I've heard of and sort of seen "Dimmies" before, but those Chiko Rolls look so good.
Thank you. Best, Rik
Yummy. I don't think I'll make it but making me hungry for eggrolls/ spring rolls. Your rolling technique is perfection!😎
Thank you. Best, Rik
Fantastic! They were so much better when I was a kid. The filling now is mass produced slurry.
Originally made by a welder so he could eat with one hand and weld with the other.😂. True or not, a great story!
Thank you. Best, Rik
Brilliant! Thank you, Rick, for sharing this! 😘❤️🇺🇸
Thank you. Best, Rik
Your Chiko rolls turned out great! I’m gonna try to make these 👍🏻😊
Thank you. Best, Rik
American here but never heard of these until seeing and making these! Love barley! It’s an overlooked ingredient. I grew up in Northern California (background Swedish, Norwegian, and Celtic) so Chinese, Mexican, and Italian foods were always a nice supplement to home cooking. This really is an adaption of egg rolls but heartier.
Thank you. Best, Rik
I do think they may have curry powder in them. Our settlers were advised to curry everything. Curried eggs, and curried sausages are still popular in Australia.
@@grannyannie2948
I always had Chiko rolls back in the day don't remember the curry taste more of a vegie taste, with a sort of mashed peas and thickened with cornflour or flour and the wrapper was thick!
Chico rolls are a must when going to the fish n chip shop
Thank you. Best, Rik
Chiko*
Oh hell yeah!!!! I loved those ! Thanks for the recipe. I'll make it tonight ❤
Thank you. Best, Rik
Never heard of these but they look lush.
Love your videos, it’s like an around the world tasting experience. Nice one Rik.
Thank you. Best, Rik
In comparison with the commercial variety yours looks and no doubt tastes superb. My father grew up in the fifties and knew the original and yours I believe would compare well. Well done, I’ll make them myself on your recipe! 😀❤️
Thank you. Best, Rik
I dont like the commercial ones but these look very tasty
We have lumpia shanghai here in the Philippines, a little bit different to this but yummy with sweet chilli dipping sauce. 😋
Sounds great! Thank you. Best, Rik
Still love Chiko rolls to this day! I buy them though. 💖🇦🇺
Thank you. Best, Rik
I'll do this (your filling) with egg roll wrapper because they're thicker and the skin bubbles up (I love pastry😁). I seen a video that someone did the bubbly exterior on spring roll wrappers by rolling it in corn starch before frying. Thank you so much for sharing your knowledge with us. 👏👏🙌🙌
Thank you. Best, Rik
Aaaw lovely, I’ve tried lots of you recipes and now I have another to add to my recipes. Thanks Rik, they look delicious! 🤤
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I'm a chiko roll nut, I must say yours looks amazing I would rather have it instead of what we get here now, ours a just full of sloppy cabage and bugger all else.
Well done mate
Tony Queensland Australia 🇦🇺
Cheers, Tony. Thank you. Best, Rik
Yeah I dont eat the chiko rolls cos of all the corn and stuff in them, I prefer the marathon spring rolls from the chip shop & of course a fried dim sim but these look yummy!
I have no idea what the outer texture is supposed to be like, but I wonder what a quick roll in some cornstarch and a little dusting off just before going into the oil would do. If you end up trying that at some point let me know how it works out. I'm having back surgery tomorrow so I'm off my feet and out of the kitchen for a while. I will continue to watch your videos to keep me inspired until I can cook again. Keep up the great work and thank you for inspiring us all !! -- den
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Looks like a Cornish pasty crossed with a spring roll, a full dinner in a pastry wrap and easily adapted with whatever you have laid around. The Christmas turkey left overs with stuffing springs to mind. I can see mutton and mint being pretty good too.
Turkey and dressing sounds good.
Thank you. Best, Rik
Thank you. Best, Rik
The whole refrigerator and produce and pantry clean out ---- marvelous. Beats Must-go soup especially in the warmer weather. Great to see Barley included as I like the grain but my Canadian cook book devoted to barley is trapped in my storage lockers.
Thank you. Best, Rik
Never heard of these, but I like the idea,specially liked the barley,one of my favorites,I think I will give these a go .Thanks Rik.
Thank you. Best, Rik
Roll on cobba ❤️ ausie chop suey rolls omg delish 👍🏼❤️
Thank you. Really nice - someone said dipped in soy sauce - great idea. Best, Rik
Oh my goodness! That looks so fantastic
Thank you. Best, Rik
Many dips for those Rik, soy sauce, sweet chilli, hoisin, katsu curry the list is endless. Thanks my friend 👍
Tomato sauce would be the Australian tradition. And very sparingly. They come in a paper packet and you hold it in your hand to eat. Its the lunch you eat when you don't have time to eat.
I agree! Thank you. Best, Rik
Dang that looks good, I want one now...1.30 am in Oz so not likely to be getting one just yet! 😅 you haven't upset this Aussie Rik, I can't wait to try my hand at them.
Fantastic! Thank you. Best, Rik
Always enjoy your sharing, thank you.
Thank you. Best, Rik
I am so going to make these, Thank you so much, I'm vegetarian but my family are big meat eaters, I can mix and match these so we are all happy
Thank you. Best, Rik
Thanks, Rik. I have never had a Chico roll but I love the Spring roll. We have had them in NZ for decades.
Give me a takeaway shop curry roll any day.
Thank you. Best, Rik
That looks great
I tell ya mate the filling on this is a tasty deal indeed! There are many variations one might suit you, curry powder. Thank you. Best, Rik
The recipe has changed a lot over the years. Use to be a lot of cabbage but now there is more beans. I hate beans so I don't tend to buy them. The pastry casing is really good. Especially the end bits. 🇦🇺 Yours look good. Yum
Thank you. Best, Rik
I only eat the outside, dont like all the corn & celery in the middle, prefer a nice big spring roll myself and a dim sim but these look yummy!
all thats missing is a poster of a leatherclad chick on a harley in the background. beautiful recipie you made it better than the real thing. thanks bloke.
I was going to get changed - thought the views would be less than normal - decided not to. Thank you. Best, Rik
I think you could get the traditional chiko roll texture by dipping the raw finished roll in a thin batter before frying
There is something different about the chiko roll wrapper and the ends. In Victoria (Australia) we call these style a spring roll which has that specific type of spring roll wrapper and the tucked in ends. The chiko roll wrapper is simply a tube of some sort and as Rik says it’s textured plus it isn’t layers of spring roll wrapper. I have always wondered what the chiko roll tube consists of recipe-wise. The big Aussie spring rolls have A LOT of cabbage in them! The ends of a true chicko roll are a truly crispy delight!
Exactly right. I made them once.
Thank you. Best, Rik
As iconic as the Chiko roll is, there’s no way I could eat one now.
Not many want to eat one I've heard - that's why making at home is way better. Thank you. Best, Rik
I dont eat the real ones but would eat these
Our takeaways in Aus have both Chiko Rolls and Spring Rolls (different to what you'd get at the Chinese.......around the same size as a Chiko). These looked more like the Spring Rolls. Probably due to the pastry. I'm not exactly sure what the pastry is on a Chiko, but it's thick, orange and almost chewy. These looked absolutely SUPERB though! I love the addition of the barley. Yummo!
I think he probably achieved a lot of the texture and thickness with the double layer of pastry, just doesn't have the lumpiness on the outside that the manufactured chikos have
Thank you. Best, Rik
Agreed! Thank you. Best, Rik
Yeah I prefer the marathon spring rolls and dim sims but I would eat these ones!
The filling is almost like a Scottish mixture and they are just like pasties. I’ve never heard of these but I bet they are delicious. Xx
Thank you. Best, Rik
Must have a go.They look amazing. Thank you.
Hope you enjoy. Thank you. Best, Rik
I love a Chico Roll from the take-away from time to time, but yours look WAY better Rik! I have tomato sauce on lots of things from the take-away, but I’ve never had it with these though.
Thank you. Best, Rik
Look like delicious, very nice Sir
Thank you. Best, Rik
Definitely going to try this.
Thank you. Best, Rik
This is the last thing I expected to see here, never even thought of making one from scratch! I could even attempt some dim sims :D
Thank you. Best, Rik
Nice work....Chiko Rolls were a common menu item in Fish and Chip shops in Australia back in the day.....but are readily available at the Supermarket these days, and they still come with the traditional wrapper that they use to be served in at a fish and chip shop....cook well in an airfryer....typically eaten with salt and as is (without sauce), but no reason why sauce wont work
Thank you. Best, Rik
Lots of comments here from folks like me who have never heard of chiko rolls until today.
Rik, this is one of the reasons that I subscribed to your channel. You keep showing me stuff I didn’t ever get the opportunity to know that I would like. Between helping dispel the myth that British food is awful, showing us foods from other places in the world that don’t get the love they deserve because they aren’t sold in restaurants or if they are they’re unappetizingly drab, and your utterly unassuming “nice and steady” manner, you are one of the greatest TH-cam chefs ever.
By the way- Yorkshire puddings are a big hit with my family in this corner of Washington state USA thanks you. I really wish they would become common in sit-down restaurants here.
Thanks for sharing, appreciated very much. Good read. Thank you. Best, Rik
I acknowledge you said there are all sorts of fillings here in Australia.
The commercial ones have sweet corn as well. As a kid, I tried one from the fish shop and it was disgusting and I haven’t been able to have one since, but I would try yours.
Agree. The ones in the fish and chip shops are yuck. I recently bought 4. After tasting one I threw them all out. I much prefer the spring rolls which more resemble Rics version.
Thank you. Best, Rik
Thank you. Best, Rik
@@raelenemaso3181I love the Marathon Spring Rolls, & dim sims and your right the commercial ones are full of corn & celery!! I don’t eat them but I would eat these
@TaraVixen have you tried (supermarket frozen) golden wok mini dim sims? Only go the beef one I promise the chicken one is bad. Buy on special it's worth it. Yum. Hasn't been on special here for ages.🥺
That's a top effort mate. Look delicious😍
Thank you. Best, Rik
It looks delicious! A nice different version of an egg roll with yummy barley
Thank you. Best, Rik
Wow these are divine. I cant find ready made spring roll wrappers here. I have to make this as well just very thin. Thanks Rik
Thank you. Best, Rik
I live in the Midwest US and my local university has a huge Asian student population. I was friendly with some girls from China and Singapore. One day, the school cafeteria served egg rolls. They had no idea what they were! They tried to eat them with a knife and fork. Since that day, I have been fascinated with the cuisines of other cultures and how it gets adapted as it migrates. Maybe the problem is the weappers themselves? Fried egg rolls in the US use a wrapper that bubbles and cracks when fried. Very different from a spring roll wrapper which stays smooth. Maybe dip them in an egg wash before frying?
Australian here. Its not a food eaten with a knife and fork. They come in a distinctive paper bag and you hold it in your hand to eat. Its a perfect lunch when you don't really have time to eat. We are geographically in Asia, however over the centuries we have anglicised many Asian foods, and this is an early example.
Thank you. Best, Rik
Thank you. Best, Rik
I have never heard of these but they look amazing😍😋👋🇫🇮
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I’m learning a lot from these videos
Thank you. Best, Rik
Hi Rik, Thank you for this recipe, I grew up on Scotch Broth soup. This is another way to get the same thing but not in a soup. I'm always trying to find useful recipes for Barley, it's a very healthy grain much over looked.
Thank you. There are a couple of barley recipes on here. Best, Rik
Boy you made me hungry for this one 😆
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Hey Rik, “It’s a long way to the shop when you want a Chiko Roll…..” Sung to ACDC’s Long way to the top LOL
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🤣
That was 4’ntwentys sausage rolls.
@@tanyamartin1388 Makers of some of the worst pies ever, well, along with Big Ben.
I’m still eating them regularly. Love em. We also had a chip shop staple in South Aussie which was immensely popular but suddenly recently went out of production and noone knows why- the Beef Croquette. I never went to a fish and chip shop without including them in my order.
Thank you. Best, Rik
I don’t normally like chiko rolls. But yours look good. I might copy you and see if I’ve changed my mind
Thank you. Best, Rik
Yes same here! Only eat the spring rolls at the chip shop & of course dim sims but these are like a cross between the 2
Aussie classic yummy
Thank you. Best, Rik