“The History, Ingredients, and Recipe for the Iconic Australian Snack: The Chiko Roll”


Australia is home to many unique foods, from the meat pies to the Vegemite spread. But one snack that stands out is the Chiko Roll. This iconic Australian snack has been enjoyed by locals for over 70 years and is now a beloved part of the country’s cuisine. In this blog post, we will take a deep dive into the history, ingredients, and recipe of the Chiko Roll, exploring its flavor profile and how to make it at home.

History of the Chiko Roll:

The Chiko Roll was created by Frank McEnroe, an Australian businessman who was inspired by the Chinese egg roll. McEnroe wanted to create a snack that was more substantial than the egg roll and that could be eaten with one hand, making it perfect for outdoor events like football games. The Chiko Roll was first sold at the Wagga Wagga Agricultural Show in 1951, where it quickly became a hit.

Ingredients of the Chiko Roll:

The Chiko Roll is made up of a blend of vegetables and meat that are seasoned with a special spice mix. The exact recipe for the filling is a closely guarded secret, but it typically includes cabbage, carrot, celery, onion, barley, beef, and spices. The filling is then wrapped in a thick, egg-based pastry and deep-fried until crispy.

Flavor Profile of the Chiko Roll:

The Chiko Roll has a savory flavor profile that is enhanced by the blend of spices used in the filling. The pastry is crispy on the outside, and the filling is soft and juicy on the inside, making for a satisfying texture. The Chiko Roll is often served with a sweet and sour dipping sauce, which provides a balance of flavors that complements the savory filling.

Recipe for the Chiko Roll:

Now that you know a bit about the history and ingredients of the Chiko Roll, let’s dive into how to make it at home. Here is a recipe for homemade Chiko Rolls that will yield approximately 20 rolls.


  • 2 cups finely shredded cabbage
  • 1 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/2 cup barley
  • 1 lb ground beef
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 20 sheets of egg roll wrappers
  • 1 egg, beaten
  • Oil, for frying



In a large bowl, mix together the cabbage, carrot, celery, onion, barley, ground beef, soy sauce, garlic powder, onion powder, paprika, salt, and pepper until well combined.


Lay an egg roll wrapper on a clean work surface, with one corner pointing towards you.


Place a tablespoon of the filling mixture in the center of the wrapper.


Fold the corner closest to you over the filling, tucking it under the mixture.


Fold the sides in towards the center, and then roll the wrapper away from you, forming a tight cylinder.


Repeat with the remaining egg roll wrappers and filling mixture.


Brush the egg rolls with beaten egg.


Heat oil in a large pot over medium-high heat.


When the oil is hot, carefully add the egg rolls in batches, frying for 2-3 minutes on each side or until golden brown and crispy.


Remove the egg rolls from the oil using a slotted spoon and drain on a paper towel-lined plate.


Serve the Chiko Rolls hot with sweet and sour dipping sauce.

Different Variations of Chiko Rolls:

While the original Chiko Roll recipe has remained largely unchanged since its inception, there are now many different variations of the snack available. Some of these variations include:

  • Vegetarian Chiko Rolls: These Chiko Rolls replace the meat with a mixture of vegetables, making them suitable for vegetarians.
  • Cheeseburger Chiko Rolls: These Chiko Rolls feature a filling made with ground beef and melted cheese, giving them a cheeseburger-like flavor.
  • Chicken Chiko Rolls: These Chiko Rolls are made with a filling of chicken and vegetables, giving them a slightly lighter flavor than the original recipe.

Cooking Tips:

When making Chiko Rolls at home, there are a few key tips to keep in mind:

  • Make sure to wrap the egg roll wrappers tightly around the filling to prevent the filling from falling out during frying.
  • Be careful not to overfill the egg roll wrappers, as this can also cause the filling to spill out.
  • Fry the Chiko Rolls in batches to ensure they cook evenly and maintain their shape.
  • Serve the Chiko Rolls hot for the best flavor and texture.

The Chiko Roll is an iconic Australian snack that has been enjoyed by locals for over 70 years. Its unique blend of vegetables, meat, and spices, wrapped in a crispy egg-based pastry, has made it a staple of Australian cuisine. While the exact recipe for the filling is a closely guarded secret, there are now many different variations of the Chiko Roll available, making it a versatile snack that can be enjoyed by everyone. With the recipe and cooking tips provided in this blog post, you can now make your own Chiko Rolls at home and experience the flavor of this beloved snack for yourself.


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