Chiko Roll

How to Make Chiko Roll

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1. Heat the tablespoon of oil in a large frying pan over medium-high heat and brown the beef for 6 minutes, breaking it up.

   Mark done Start 6 min timer

2. Add the onion, carrot and celery and cook for 5 minutes, until soft, then add the cabbage and cook for 4 minutes, until wilted.

   Mark done Start 5 min timer

3. Stir in the barley, soy sauce, Worcestershire sauce, stock powder, pepper and water and cook for 10 minutes, until the mixture is moist but not wet. Spread it on a plate and let it cool completely, about 30 minutes.

   Mark done Start 10 min timer

4. Lay 2 wrappers on top of one another. Spoon a sixth of the filling in a line along one edge, leaving 3 cm at each end, and fold in the sides.

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5. Roll up tightly like a burrito and seal the end with a little of the flour paste. Repeat to make 6 rolls.

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6. Heat the frying oil in a deep, heavy pan, no more than half full, to 180°C / 350°F.

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7. Fry the rolls in two batches for 4 to 5 minutes each, turning, until deep golden and crisp. Drain on kitchen paper.

   Mark done Start 4 min timer

8. Serve hot with tomato sauce.

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Tips for Making Chiko Roll

• Cool the filling completely before you roll. A warm filling steams the wrapper soft, and it tears as it is rolled.
• Use two wrappers at once. A single spring roll wrapper is too thin, and the double layer gives the strong, crunchy shell that the Chiko Roll is known for.
• Roll them tightly and seal the end well. A loose roll opens in the oil, and it is worth being careful, since hot oil is dangerous.

What to Serve with Chiko Roll

• Tomato sauce
• Hot chips
• Coleslaw

Storing & Reheating Chiko Roll

Best eaten straight from the fryer. Cooked rolls keep in the fridge for up to 2 days and reheat in a 200°C oven for 12 minutes. Freeze uncooked rolls for up to 2 months and fry from frozen at 170°C for 8 minutes.

Chiko Roll FAQ: Common Questions

Chiko Roll Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.