Aussie Chiko Bread Roll (Low GI Version)

by ShareFood Writer
written by ShareFood Writer
Aussie Chiko Bread Roll (Low GI Version)
Print Recipe
Servings Prep Time
8 rolls 25 minutes
Cook Time
10 minutes
Servings Prep Time
8 rolls 25 minutes
Cook Time
10 minutes
Aussie Chiko Bread Roll (Low GI Version)
Print Recipe
Servings Prep Time
8 rolls 25 minutes
Cook Time
10 minutes
Servings Prep Time
8 rolls 25 minutes
Cook Time
10 minutes
Ingredients
  • 8 slices Sunshine Smart Carb Low GI 37 bread
  • 1 egg beaten
  • 1 packet wholewheat/wholemeal breadcrumbs pound till fine texture
  • cornstarch solution 1 tbsp cornstarch mixed with 2 tbsp water
Filling
  • 150 g skinless chicken breast cut into small cubes
  • 70 g prawns cut into small cubes
  • 1/4 carrot cut into small stripes
  • 25 g tang hoon soaked till soft & cut into short stripes
  • 1 clove garlic minced
  • 1 shallot minced
  • 1/2 onion cut into cubes
  • 3 cm celery stalk cut into cubes
  • 2 tsbp low sodium fish sauce
  • 1 small chilli padi minced
  • 4 sprigs coriander leaves cut into small pieces
  • pepper to taste
Instructions
Prepare the filling
  1. Mix all filling ingredients and seasoning in a large bowl. Set aside.
Prepare the bread and roll it
  1. Trim off the sides of the bread
  2. Use a rolling pin and flatten the bread.
  3. Place a spoonful of the filling into the centre of the bread.
  4. Brush all 4 sides with cornstarch solution.
  5. Roll the bread tightly together to form a cylinder. Pinch the sides tightly to seal and flatten the two ends of the bread roll.
  6. Roll the bread roll in egg wash and coat with bread crumbs.
Air-fry the bread roll and serve
  1. Place the bread roll in the air fryer. Fry it at 160 degrees for 10 mins. Serve warm.