Step 1 of 6
Chiko roll
Simmer the barley in the stock in a small covered saucepan for 30 to 35 minutes, until soft and the stock is mostly absorbed. Drain off any that is left.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chiko roll take?
2 hr 15 min all in — 50 min prep, 55 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 rolls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl, Frying pan, Rolling pin, Dutch oven, Tongs.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Homemade dough → Two egg roll wrappers layered together. Quicker and crisper, but closer to a big spring roll than a Chiko.
What should I watch for?
Seal the seams well. A roll that opens in hot oil spits.
Any tips from this recipe?
Make the filling a day ahead. Cold, firm filling is far easier to roll. Uncooked rolls freeze well on a tray. Fry them from frozen at 165°C for about 10 minutes so the middle heats through.
Can I prepare this ahead?
Make the filling a day ahead. Cold, firm filling is far easier to roll.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.