Chiko Rolls

1 tsp peanut oil
250 g ground beef
¼ tsp SIDS CRAZY SALT
4 cups finely shredded green cabbage
1 cup shredded carrot
½ cup finely sliced celery
1 cup diced onion
¼ cup barley
½ tsp curry powder
2 tsp SIDS SALT & PEPPER to taste
1 tsp honey
1 cup water
1 tbsp cornflour
2 tbsp cold water
10 egg roll wrappers
½ cup peanut oil for frying

Heat a Dutch oven over medium heat and brown the beef in the oil, breaking it up into small bits as you go. Stir in the cabbage, carrot, celery, and onion. Once combined, cover the pot and stir often until the vegetables are tender, about 5 minutes.
Add the barley, curry powder, SIDS SALT & PEPPER, and honey and stir together. Cook for about 3 minutes over medium heat.
Add the 1 cup of water and bring to a boil then reduce the heat to LOW. Cover and cook for 20 minutes until the barley is cooked. Mix the cornflour and cold water together and add it to the pan, cook for 3 minutes or so until all the liquid is thickened. Turn off the heat to cool.
Make the Rolls: Lay out an egg roll wrapper in front of you like a diamond and place about ⅓ cup of the filling in the centre. Brush the edges of the egg roll wrapper with just a little water. Fold the bottom corner up over the mixture, fold in the side corners and roll towards the top corner. Touch up the sides and make sure everything is sealed up and then place on the baking tray. Continue with the remaining egg roll wrappers.
Heat the peanut oil to 175°C and fry the rolls until crispy on the outside and hot inside, turning to allow for even browning.
Drain on a paper towel and serve.