Chiko Roll: Australia’s Iconic Deep-Fried Snack

The Chiko Roll is one of Australia’s most recognizable fast-food snacks—crispy, hearty, and unmistakably Aussie. Inspired by Chinese spring rolls, the Chiko Roll was invented in 1951 by Frank McEncroe, a boilermaker turned caterer. Unlike its lighter Asian counterpart, the Chiko Roll is bigger, heartier, and designed to be eaten with one hand—perfect for footy matches or carnivals. The filling typically includes beef, cabbage, barley, celery, carrot, onion, and spices, all encased in a thick pastry shell and deep-fried until golden. The Chiko Roll has become an iconic part of Australian cuisine, inspiring countless food recipes that celebrate its bold and nostalgic flavors.

While it's most often found in fish-and-chip shops and convenience food stands, the Chiko Roll has earned a nostalgic place in Australian food culture. Though the original recipe remains a closely guarded secret, many home cooks have replicated the flavors with satisfying results. A homemade Chiko Roll is a delicious and filling snack that captures a bit of Aussie culinary history.

Homemade Chiko Roll Recipe

Ingredients:

For the filling:

• 200g beef mince
• 1/2 cup cooked barley
• 1/2 cup finely shredded cabbage
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp soy sauce
• Salt and pepper to taste

For the pastry:

• 2 cups plain flour
• 1/2 tsp salt
• 3 tbsp butter
• 3/4 cup water (add more if needed)

For assembly:

• 1 egg, beaten (for sealing)
• Vegetable oil (for deep-frying)

Instructions:

1. Prepare the filling:
• In a pan, cook beef mince until browned. Add garlic, onion, carrot, celery, and cabbage. Cook until softened.
• Stir in cooked barley, soy sauce, salt, and pepper. Let cool.
2. Make the pastry:
• In a bowl, combine flour and salt. Rub in butter until it resembles breadcrumbs. Gradually add water and mix into a dough.
• Knead for 5 minutes, then rest for 15 minutes.
3. Assemble the rolls:
• Roll out the dough into rectangles. Spoon filling along one edge, fold sides in, and roll up tightly. Seal with beaten egg.
4. Deep-fry:
• Heat oil to 180°C (350°F). Fry rolls until golden and crisp. Drain on paper towel and serve hot.
  
  

FAQs – Chiko Roll

Q: Can I bake instead of deep-fry?
A: Yes, brush the rolls with oil or egg wash and bake at 200°C (390°F) for 20–25 minutes until golden.

Q: Can I freeze Chiko Rolls?
A: Absolutely. Assemble and freeze before frying or bake and reheat from frozen.

Q: What meat alternatives can I use?
A: You can use shredded chicken, lamb, or go vegetarian with lentils or textured soy protein.

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