The Chiko Roll is an Australian savoury snack, inspired by the Chinese egg roll and spring rolls.
It was designed to be easily eaten on the move without a plate or cutlery. The Chiko roll consists of beef, celery, cabbage, barley, carrot, corn, onion, green beans, and spices in a tube of egg, flour and dough which is then deep-fried. The wrap was designed to be unusually thick so it would survive handling at football matches.
It was originally nicknamed a “Chinco roll” referring to a racial slur as it was modeled on an Asian competitor’s Chop Suey Roll, but later renamed to a more politically correct “Chiko Roll”. At the peak of their popularity in the 1960s and 1970s, forty million Chiko Rolls were sold annually in Australia, and the product has been described as an Australian cultural icon.
- 2 teaspoons butter
- 1 cup green cabbage, finely shredded
- 1 celery stick, finely sliced
- 1 carrot, grated
- 1 onion, finely sliced
- 200 g cooked lamb, finely diced
- 1 chicken stock cube
- 1 tablespoon plain flour (all-purpose flour)
- 8 sheets spring roll pastry
- 1 egg, lightly beaten
- vegetable oil for frying
- Remove the spring roll pastry from the fridge to defrost.
- Melt the butter on a medium heat in a frying pan.
- Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.
- Add the lamb and the chicken stock cube and cook until heated through. Add the flour and mix in.
- Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.
- Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.
- Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.
- Add all of the spring rolls to the oil and cook until golden.
- Drain on paper towel. Serve with sweet chilli sauce.