Chiko Roll
Invented in 1951 as a heartier alternative to the spring roll, the Chiko Roll became a fixture at Australian sporting events for decades.
An Australian takeaway icon — a thick, deep-fried pastry roll packed with cabbage, beef, barley and vegetables, designed to survive being eaten one-handed at the footy.
Ingredients
Method
Brown the mince, then add cabbage, barley and carrot. Cook down until soft and well combined, about 10 minutes.
Cool the filling completely.
Spoon filling onto wrappers and roll tightly, sealing edges with water.
Deep fry at 180C until deeply golden and crisp, about 5-6 minutes.
The filling must be fully cooled before rolling or the wrappers will tear and leak.
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