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Golden Crispy Australian-Style Beef and Cabbage Chiko Rolls

Golden, crispy Chiko rolls filled with savory beef and fresh vegetables, bringing a nostalgic Aussie snack right to your kitchen. Perfect for sharing and quick to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 rolls
Course: Appetizer, Snack
Cuisine: Australian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 300 g beef mince lean
  • 2 cups cabbage finely shredded
  • 1 carrot grated
  • 1 small brown onion finely chopped
  • 1/2 cup celery finely sliced
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp curry powder gentle hint of spice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp plain flour mixed with water to make slurry
  • 2 tbsp water for slurry
For Wrapping and Cooking
  • 8 large spring roll wrappers
  • 1 egg egg lightly beaten for sealing rolls
  • vegetable oil for deep frying

Equipment

  • Large Frying Pan
  • Deep Fryer or Deep Saucepan
  • Mixing bowl
  • Whisk or fork

Method
 

  1. Step 1: Heat a large frying pan over medium heat. Add beef mince and cook until browned, breaking into small pieces.
  2. Step 2: Stir in chopped onion, shredded cabbage, grated carrot, and sliced celery. Cook 5–6 minutes until veggies soften and moisture evaporates.
  3. Step 3: Add soy sauce, Worcestershire sauce, curry powder, salt, and black pepper. Stir well to combine flavors.
  4. Step 4: Mix plain flour with water to form slurry. Stir slurry into filling and cook 2 more minutes. Remove from heat and cool slightly.
  5. Step 5: Lay spring roll wrapper flat in diamond shape. Spoon filling across center.
  6. Step 6: Fold bottom corner over filling, then fold in sides tightly. Roll upwards to form log.
  7. Step 7: Brush top edge with beaten egg to seal roll. Repeat with remaining wrappers and filling.
  8. Step 8: Heat vegetable oil in deep fryer or saucepan to 350°F (180°C). Fry rolls in batches 4–5 minutes, turning occasionally, until golden and crispy.
  9. Step 9: Remove rolls from oil and drain on paper towels. Serve hot with tomato sauce or sweet chili sauce for dipping.

Notes

For a lighter option, brush rolls lightly with oil and bake at 400°F (200°C) for 20–25 minutes, turning once halfway until golden and crisp. Store leftovers in airtight container up to 3 days. Freeze uncooked rolls on tray and cook from frozen, adding a few minutes to cooking time.