• Makes 12 *

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Picture: Iain Gillespie/The West Australian

  • Makes 12 *

  • 200g beef or lamb mince *

  • 2 tbsp butter *

  • 1 onion, finely diced *

  • 1 carrot, peeled and finely diced *

  • 1 stick of celery, finely diced *

  • 1 1/2 cup of cabbage, shredded *

  • 1 cup of beans, finely chopped *

  • 1 chicken stock cube *

  • 1 cup of pearl barley, cooked *

  • 10 spring roll wrappers *

  • 1 egg, lightly beaten *

  • vegetable oil for frying *

Cook the beef or lamb until browned. Melt the butter on a medium heat in a frying pan. Add the onion, carrot, celery, cabbage and beans to the frying pan and cook until soft. Add the meat, the chicken stock cube and barley and cook until heated through. Lay out one spring roll wrapper at a time, keeping the rest under a moist clean tea towel. Lay three 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. Fry in a deep fryer at 180C for 5 minutes, drain and allow to cool.