Chiko Roll

Name: Chiko Roll
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Australia
Ingredients: 1 lb ground beef; 2 cups finely shredded cabbage; 1 carrot, grated; 1/2 cup diced celery; 2 tbsp oyster sauce; 1 tbsp soy sauce; 2 tbsp cornstarch mixed with 3 tbsp water; 8 spring roll wrappers; Oil, for deep-frying

8 servings25 min prep20 min cookMedium Australia

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The Story Behind It

The Tale of Chiko Roll

Story updated September 17, 2026

The Chiko Roll was invented in 1951 by Frank McEncroe, who designed it as a heartier, one-handed alternative inspired by Chinese spring rolls, meant to be eaten easily at Australian football matches. Despite the name's echo of "chicken," the roll traditionally contains no chicken at all.

Ingredients

Scale:· 8 servings

1 lb ground beef
2 cups finely shredded cabbage
1 carrot, grated
1/2 cup diced celery
2 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp cornstarch mixed with 3 tbsp water
8 spring roll wrappers
Oil, for deep-frying

Instructions

1Brown the ground beef in a skillet over medium-high heat, breaking it up well.
2Add the cabbage, carrot, and celery, and cook until softened, about 5 minutes.
3Stir in the oyster sauce and soy sauce, then add the cornstarch slurry and cook until thickened. Cool completely.
4Spoon the filling onto each wrapper and roll tightly into a large cylinder, sealing the edge with water.
5Heat oil in a deep pot to 350°F.
6Fry the rolls for 5-6 minutes, turning occasionally, until deep golden and crisp.
7Drain on paper towels and serve hot.

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