Ingredients
Method
In a large frying pan, heat oil on high. Sauté onion for 1-2 mins, until tender.
Add mince and brown, 2-3 mins, breaking up lumps. Remove to a plate.
In same pan, melt butter on medium. Sauté cabbage, beans, carrot and celery 2-3 mins, until cabbage wilts. Stir in barley and flour. Cook, stirring, 1 min. Mix in mince mixture. Cool slightly. Season to taste.
Working with one wrapper at a time, spoon ¼ cup mixture onto bottom third of wrapper. Fold in sides and roll up firmly. Brush end with a little egg to seal. Repeat with remaining wrappers and filling (keep the wrappers under a damp tea towel to prevent drying out).
In a large deep saucepan, heat oil until a piece of wrapper sizzles immediately (about 160°C). Deep-fry in three batches, 3-4 mins each, turning until golden and cooked through. Drain on paper towel.
Serve hot with sweet chilli dipping sauce.
To cook barley, measure 2 parts water to 1 part barley. Simmer 30-45 mins until tender.
