Chiko Roll
The Chiko Roll is an iconic Australian fried snack, created in 1951 by Frank McEncroe, a pie-machine manufacturer who noticed that football fans needed a snack that could be held and eaten with one hand while watching the match, without falling apart or going cold immediately. The result was a sturdier, thicker version of Chinese spring rolls, able to withstand the rough handling of stadium crowds. The product's original name, "Chicken Roll", was quickly shortened to "Chiko Roll" to avoid confusion, even though the filling actually contained beef rather than chicken. Sold from trucks and stalls at sporting events, fairs and shows for decades, the Chiko Roll has become a nostalgic symbol of Australian popular culture, often mentioned with wry affection as the ultimate example of 20th-century Australian fast food.
Thick wrapper
A dense, crisp pastry casing on the outside
Cabbage filling
Shredded cabbage mixed with meat and vegetables
Beef mince
Seasoned minced beef packed inside
Stadium snack
Classically sold at football matches and shows
Ingredients 4 servings
- 300 g minced beef
- 300 g cabbage, finely shredded
- 1 carrot, grated
- 1 onion, finely chopped
- 2 tbsp soy sauce
- 1 tsp curry powder
- 8 large spring roll wrappers
- 1 egg, beaten, for sealing
- Oil for frying
How to make it
- 1Sauté the onion in a pan with a little oil until translucent, then add the minced beef and cook, breaking it up with a spoon, until it loses its pink colour.
- 2Add the shredded cabbage and grated carrot and cook over medium heat, stirring often, until the cabbage softens slightly without becoming watery.
- 3Pour in the soy sauce and curry powder, season with salt and pepper, then take the pan off the heat and let the mixture cool completely.
- 4Lay a wrapper on a clean surface with a corner facing you, and place a generous portion of filling near the closest corner.
- 5Roll the wrapper tightly over the filling, folding the side edges inward halfway through rolling, then continue rolling, sealing the end with a little beaten egg.
- 6Heat the oil to 175°C and fry the rolls 2-3 at a time for 6-8 minutes, turning, until golden and crisp on all sides.
- 7Drain on paper towels and serve hot.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
