Aussie Chiko Bread Roll (Low GI Version)
Servings Prep Time
8rolls 25minutes
Cook Time
Servings Prep Time
8rolls 25minutes
Cook Time
  • 8slices Sunshine Smart Carb Low GI 37 bread
  • 1 eggbeaten
  • 1packet wholewheat/wholemeal breadcrumbspound till fine texture
  • cornstarch solution1 tbsp cornstarch mixed with 2 tbsp water
  • 150g skinless chicken breastcut into small cubes
  • 70g prawnscut into small cubes
  • 1/4 carrotcut into small stripes
  • 25g tang hoonsoaked till soft & cut into short stripes
  • 1clove garlicminced
  • 1 shallotminced
  • 1/2 onioncut into cubes
  • 3cm celery stalkcut into cubes
  • 2tsbp low sodium fish sauce
  • 1small chilli padiminced
  • 4sprigs coriander leavescut into small pieces
  • pepperto taste
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.