Recipe courtesy of Matt Can Cook, with a few small (ha) changes. Matt’s photos included below.
2 tsp butter
1.5 cups green cabbage, finely shredded
1 celery stick, finely sliced
1 cup cooked barley
green beans
1 carrot, chopped
1 onion, cut in half and finely sliced
200g ground turkey (Matt used beef or cooked ground lamb, which are what the restaurant uses/used)
1 chicken stock cube
1 tbsp plain flour
2 tsp sugar
Salt
8 sheets egg roll pastry
1 egg, lightly beaten
Vegetable oil for frying
Remove the egg roll pastry from the fridge to defrost.
Cook the meat until browned and crumbly. I used turkey and the original recipe used lamb or mutton, but now they are made with beef.
Melt the butter on a medium heat in a frying pan. Add the onion, cabbage, celery, green beans and carrot to the frying pan and cook until soft.
Add the beef and the chicken stock cube and cook until heated through. Add the flour, mix in and cook for a further 5 minutes.
Lay out 1 pastry sheet at a time, keeping the rest under a moist clean tea towel.
Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.
Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.
I sprayed lightly with canola oil and cooked in a Philips Air Fryer at 390 degrees until golden brown, but Matt did what you see below, which is way greasier, but probably closer to the fast food place this came from!
Blanch in 300F oil for 5 minutes, drain and allow to cool.
Fry in 350F oil until golden.
