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Golden Crispy Australian-Style Beef, Cabbage and Curry Vegetable Chiko Rolls

These golden crispy Chiko rolls are an Australian classic, filled with a savory mix of beef mince, shredded cabbage, and curry-spiced vegetables. Perfect as an appetizer or snack.

  • Total Time: 45 minutes
  • Yield: 10 rolls 1x

Ingredients

Scale
  • 1 lb (450 g) beef mince
  • 3 cups finely shredded cabbage
  • 1 large carrot, grated
  • 1 small onion, finely diced
  • 1 celery stalk, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • Oil for deep frying
  • Spring roll wrappers (approx. 20)

Instructions

  1. In a large pan, cook beef mince over medium heat until browned. Drain excess fat.
  2. Add onion, garlic, and celery; sauté until softened, about 3 minutes.
  3. Stir in cabbage, carrot, curry powder, and salt. Cook for 5 minutes until vegetables are tender. Remove from heat and let cool.
  4. Place a spring roll wrapper on a clean surface. Add about 2 tablespoons of filling near one corner.
  5. Roll tightly, folding in the sides, and seal edges with water.
  6. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry rolls in batches until golden and crispy, about 3-4 minutes.
  7. Drain on paper towels. Serve hot with sweet chili sauce.

Notes

For a lighter version, these rolls can be baked at 400°F (200°C) for 15-18 minutes, brushing with oil halfway through.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Appetizer
  • Cuisine: Australian

Nutrition

  • Calories: 320 kcal
  • Sugar: 4 g
  • Fat: 18 g
  • Carbohydrates: 28 g
  • Protein: 14 g