Chiko Roll

Ingredients

Vegetable oil

for frying

Egg roll wrappers

10-12 sheets

Salt

to taste

Black pepper

to taste

Chicken stock

1 cup

Barley

1/2 cup, rinsed

Ground beef

1 pound

Green beans

1 cup, chopped

Onion

1 medium, diced

Carrot

1 large, grated

Cabbage

2 cups, shredded

Soy sauce

2 tablespoons

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Sweet chili sauce

for serving

Soy-based dipping sauce

for serving

Instructions

1. In a large pan over medium heat, add the ground beef and cook until browned and fully cooked. Drain any excess fat.
2. Add the diced onion, grated carrot, minced garlic, and grated ginger to the pan. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Stir in the shredded cabbage and chopped green beans. Cook for an additional 5 minutes, allowing the vegetables to soften.
4. Add the rinsed barley, chicken stock, soy sauce, salt, and pepper to the mixture. Bring to a simmer, cover, and cook until the barley is tender and the liquid is absorbed, about 20-25 minutes.
5. Once the filling is cooked, remove it from heat and let it cool slightly.
6. Lay an egg roll wrapper on a clean surface with one corner facing you. Place a generous spoonful of the filling near the corner. Fold the corner over the filling, then fold in the sides and roll tightly to seal. Repeat with the remaining wrappers and filling.
7. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).
8. Carefully fry the Chiko Rolls in batches until they are golden brown and crispy, about 5 minutes. Use a slotted spoon to remove them and drain on paper towels.
9. Serve hot with your favorite dipping sauces, such as sweet chili sauce or a soy-based dipping sauce.