Chiko Roll
A beloved Australian takeaway classic, the Chiko Roll is a deep-fried, savory roll inspired by Chinese spring rolls, featuring a hearty vegetable and meat filling encased in a thick, crunchy pastry.
🧂 Ingredients
- 300 g Cabbage
- 200 g Beef mince(lean is preferable)
- 100 g Onion
- 100 g Celery
- 100 g Carrot
- 50 g Green beans
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Salt(or to taste)
- 1/4 teaspoon Black pepper(freshly ground, or to taste)
- 400 g Thick pastry dough(store-bought or homemade shortcrust or puff pastry, rolled to about 3mm thickness)
- 1 Egg
- as needed Oil for frying(vegetable, canola, or peanut oil)
👨🍳 Instructions
- 1
Prepare the filling: Heat a large skillet or wok over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
⏱️ 5-7 minutes - 2
Add the finely chopped onion and celery to the skillet with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 3-5 minutes.
⏱️ 3-5 minutes - 3
Stir in the finely shredded cabbage, grated carrot, and chopped green beans. Continue to cook, stirring, until the vegetables are tender-crisp, about 5-7 minutes. You want them cooked but still with a slight bite.
⏱️ 5-7 minutes - 4
Add the soy sauce, Worcestershire sauce, salt, and pepper to the filling. Stir well to combine and cook for another minute to allow the flavors to meld. Remove from heat and let the filling cool completely. This is crucial to prevent the pastry from becoming soggy.
⏱️ 1 minute - 5
Assemble the rolls: Divide the cooled filling into 8 equal portions. Lay out the pastry dough and cut it into 8 equal rectangles, large enough to enclose one portion of filling. Alternatively, if using a large sheet, cut into 8 equal squares.
⏱️ 5 minutes - 6
Place a portion of filling onto one half of each pastry rectangle/square, leaving a border. Fold the other half of the pastry over the filling to create a sealed roll. Crimp the edges firmly with a fork to seal, ensuring no gaps.
⏱️ 5 minutes - 7
Brush the outside of each roll with the beaten egg wash. This will help them turn a beautiful golden brown when fried.
⏱️ 2 minutes - 8
Preheat the oil for deep frying in a deep fryer or a large, heavy-bottomed pot to 180°C (350°F). Ensure there is enough oil to fully submerge the rolls.
⏱️ 10-15 minutes - 9
Carefully lower 2-3 Chiko Rolls into the hot oil, being careful not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until the pastry is deep golden brown, crisp, and puffed.
⏱️ 8-10 minutes - 10
Using a slotted spoon or spider strainer, remove the fried Chiko Rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining rolls.
⏱️ 2 minutes - 11
Serve hot with your favorite dipping sauce, such as tomato sauce, sweet chili sauce, or soy sauce.
💡 Pro Tips
- ✓The Chiko Roll is a true Australian invention, first appearing in the 1950s.
- ✓Often found in traditional Australian fish and chip shops and takeaways.
- ✓Ensure the filling is completely cool before assembling to prevent a soggy pastry base.
- ✓For an extra crunchy exterior, ensure the oil is at the correct temperature and don't overcrowd the fryer.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian: Omit the beef and increase the amount of vegetables, perhaps adding mushrooms or firm tofu for texture.
- Extra meaty: Add a small amount of finely diced pork or chicken to the beef mince.
- Spicy: Add a pinch of chili flakes or a dash of sriracha to the filling.