Chinese-style börek (spring rolls), made by filling thinly rolled unleavened dough with a soy-sauced mixture of cabbage, carrots, and a small amount of minced meat, then gathering it into a pouch shape and frying it, is a beloved flavor of snack tables with its crispy exterior and vegetable filling.
Knead the flour, water, egg and salt into a smooth dough; cover and let rest for 15 minutes.
Sauté the ground beef together with finely shredded cabbage, grated carrot, and green onion, then season with soy sauce and white pepper; set aside to cool.
Roll out thin round pieces from the rested dough, place a portion of the cooled filling in the center, then gather the edges to shape into a pouch.
Heat plenty of oil over medium heat and fry the börek until golden brown on all sides.
Important: Seal the mouth of the pouch tightly, or the filling can leak out while frying. Allergens: contains wheat (gluten), egg, soy. Caution: if the oil is too hot, the outside can brown quickly while the inside stays raw — fry at medium heat.
Adding a few drops of sesame oil to the filling noticeably boosts the flavor of the Chinese börek.
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