Chiko Rolls and Marathon Rolls, Am I Cooking Them Right or Should I Go on The Dole?

peterpeterpumpkin on 03/06/2019 - 14:50

Salutations,

Today I bought Marathon Rolls for the first time instead of Chiko rolls (both now half price at your local fresh food people). I know I don't cook either of them "right". I didn't thaw the Marathon rolls or use deep frying methods. OzBargainers save on oil, right?

But one thing I can't get over is that the insides of both brands always have a mushy texture when I've cooked them. Like chewing on uncooked two star beef mince. Even when I split open the rolls and fry the innards directly, I can't get rid of that raw mince texture.

So my question is, is that everybody else's experience? Have I eaten Vietnamese rolls for so long that I've forgotten what a Chiko or Marathon roll or spring roll tastes and feels like? Do deep fryers make a difference?

I'm not saying it's bad. But it's not what I expected.

Food & Grocery

Comments

  • Jimmymancini on 03/06/2019 - 14:54
    +7

    Ditch the deep fryer Pete. Stick em in the oven for 20 minutes on 180c and you'll be as good as gold.

  • GG57 on 03/06/2019 - 14:55
    +2

    After many decades of not eating a Chiko Roll, I bought one from a real deep-fryer old school fish-and-chip shop a couple of years ago. It seemed to be cooked perfectly; golden and crisp on the outside.
    I think the inside was always like that - mushy, oozing out from the bottom as you bite the top, just awful.

  • bdl on 03/06/2019 - 15:12
    +2

    They're always mushy on the inside, all you get to do is choose the temperature of the mush - whether still semi frozen, or burn through the roof of your mouth…

  • peterpeterpumpkin on 03/06/2019 - 15:29
    +1

    Thanks everyone. Seems that's the way it is.

  • shaybisc on 03/06/2019 - 15:54
    +2

    I defrost them in microwave for 3 minutes at 60% power then 12 minutes in oven at 190' or so.

  • askme69 on 03/06/2019 - 16:49
    +2

    I have been eating these and Corn Jacks this last week (1/2 price).

    I tried one batch in the air fryer, turned out OK, not great. Next lot in the air fryer, sprayed with olive oil. A little better, still not great.

    second Last lot in a skillet with 1/2" of oil, pretty good.

    Last lot in a DEEP FRYER :)) Spot on.

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