Street Food
Chiko Roll
Ingredients
- - Cabbage, finely shredded - 150 g (2 cups)
- - Carrot, grated - 1 medium
- - Beef mince - 150 g (5 oz)
- - Onion, finely diced - 1 small
- - Beef stock - 60 ml (1/4 cup)
- - Soy sauce - 1 tbsp
- - Cornflour (cornstarch) - 2 tbsp
- - Spring roll pastry sheets, large - 8 sheets
- - Egg, beaten (for sealing) - 1 egg
- - Vegetable oil, for deep-frying - 1 litre (4 cups)
Method
- Heat a small amount of oil in a frying pan and cook the onion and beef mince until browned, about 5 minutes.
- Add cabbage and carrot, cooking for another 3-4 minutes until softened slightly.
- Stir in beef stock and soy sauce, and simmer for 5 minutes.
- Mix cornflour with 1 tbsp water and stir into the mixture to thicken. Cool completely.
- Lay out spring roll pastry sheets and place a portion of filling along one edge of each.
- Roll tightly, tucking in the sides, and seal the edge with beaten egg.
- Heat vegetable oil in a deep fryer or large pot to 180°C (355°F).
- Fry the rolls in batches for 5-6 minutes until golden brown and crisp.
- Drain on paper towel and serve hot.
Introduction: Invented in 1951 in Bendigo, Victoria, the Chiko Roll was designed as a handheld, no-cutlery-needed snack food for people to eat while watching sport at the footy.
Cultural Background: Invented in 1951 in Bendigo, Victoria, the Chiko Roll was designed as a handheld, no-cutlery-needed snack food for people to eat while watching sport at the footy. Its thick pastry tube filled with a savoury vegetable and meat mixture became an enduring icon of Australian fast food and milk bar culture.
Tips: Cool the filling completely before rolling to prevent soggy or torn pastry. Roll tightly to prevent the filling from leaking out during frying.
Variations: Some modern versions add a small amount of chopped celery for extra crunch. Bake at 200°C (390°F) for 20-25 minutes, turning halfway, as a lighter alternative to deep-frying.
Storage: Refrigerate cooked rolls in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 200°C (390°F) for 10-12 minutes to restore crispness. Avoid microwaving, as it makes the pastry soggy.
Nutrition: Calories: 260 kcal | Protein: 9 g | Carbs: 28 g | Fat: 12 g | Sodium: 480 mg
FAQs:
Q: What’s inside a traditional Chiko Roll?
A: A mix of cabbage, carrot, beef, barley and seasoning wrapped in a thick pastry tube.
Q: Can I bake instead of deep-fry?
A: Yes, baking gives a lighter result, though the classic street food texture comes from deep-frying.