an egg and flour deep fried savory pastry roll filled with minced and macerated barley, cabbage, carrot, celery, onion, rice, wheat meal, beef, tallow, and seasoning. Originally called the Chicken Roll, though it contains no chicken, the Chiko Roll was developed and offered first in 1951 by boilermaker turned entrepreneur-caterer, Frank McEncroe, as convenience finger food at games and entertainment venues.  Similar to spring and egg rolls, though larger and more substantial, the Chiko Roll requires no utensils for consumption.  Chiko Rolls are a modern cultural icon and considered as Australian as January 26 (Australia Day.)

McEncroe’s inspiration came from a vendor of Chinese chop-suey rolls at sporting events in Bendigo, Victoria where McEncroe was selling his foods.  However, it wasn’t until the early 1960s, with the aid of a retrofitted sausage machine that Chiko Rolls were first mass produced. Chiko Rolls are now ubiquitous as fast food, and while their popularity has waned somewhat, they are still available at supermarkets, convenience eateries, and concessions all over Australia. 

country: Australia