Chiko Roll (Style) — Cabbage & Beef Fried Roll

Name: Chiko Roll (Style) — Cabbage & Beef Fried Roll
Total time: 1 h 15 min
Yield: 2
Cuisine: Australian
Ingredients: 150g Minced (ground) beef; 200g Cabbage, finely shredded; 1 (80g) Carrot, grated; 1 stalk (40g) Celery, finely diced; 60g Cooked barley or rice; 100ml Beef stock; 20g Plain flour; 10ml Soy sauce; 6 sheets Spring roll pastry (large) or thin egg-roll wrappers; 1 Egg, beaten; 700ml Neutral oil, for frying; to taste Salt and black pepper

A homemade take on the Australian footy-ground classic: a thick, chewy pastry tube packed with cabbage, barley and beef, deep-fried until deep golden and eaten one-handed from a paper bag.

Nguồn

Công thức của Australian home cooking (after the Chiko Roll) · 🏠 Món nhà làm · A home version inspired by the Australian Chiko Roll, invented in Bendigo in the late 1940s

After the Australian Chiko Roll — The Chiko Roll was invented by Frank McEncroe in Bendigo, Victoria, in the late 1940s as a sturdier, one-handed cousin of the spring roll for football crowds. This is an original home version of that idea — a thick-skinned deep-fried roll of cabbage, barley and beef — not the registered commercial product's recipe.

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⏱ 75 phút🍽 2 khẩu phần🔥 350 kcal🇦🇺 Úc

Các bước

Brown the beef mince in a dry pan, breaking it up, then add the celery and carrot and cook 3 minutes.
Add the shredded cabbage and cook, stirring, until it wilts right down and any liquid it releases evaporates.
Stir in the barley, soy sauce, salt and pepper, then sprinkle over the flour and stir for 1 minute.
Pour in the beef stock and cook, stirring, 3–4 minutes until the filling is thick, sticky and holds together in a clump. Cool it completely.
💡 A dry, cohesive filling is essential. Wet filling steams inside and bursts the skin in the oil; if in doubt, cook it a minute longer to drive off moisture.
Lay a pastry sheet on top of a second sheet (doubled) for the thick chiko-style skin. Spoon a firm log of cooled filling along one edge.
Fold the sides in over the ends of the filling, then roll up tightly into a fat cylinder, brushing the final edge with beaten egg to seal.
Roll all of them and let them rest seam-side down for 10 minutes so the seals set.
💡 Make sure there are no air gaps and the ends are well tucked — trapped air expands in the oil and can split the roll, spitting hot fat.
Heat the oil to 175°C. Fry the rolls two at a time, turning, 5–6 minutes until deep golden and the skin is firm and blistered.
Drain on a rack. Rest 3 minutes — the filling is very hot — then eat one-handed, with tomato sauce.

💡 Mẹo

Beginner's mistake: a wet filling and a single thin wrapper. The real Chiko Roll has a thick, sturdy skin — double the pastry, and cook the filling dry, or it will leak and burst.
The commercial Chiko Roll is a registered product; this is a home tribute to it. Its filling was famously mostly cabbage and barley with only a little beef — lean that way to taste authentic.
Fry from cold oil up to temperature control — if the skin browns before the filling is piping hot, drop the heat slightly and give them another minute.