1 pkg egg roll wraps (large size 5 1/2 inch)
200 gr medium ground beef
1 small onion, grated
4 tbsp water
1/2 cup sunflower oil
Mix the ground beef, salt, pepper, onion and water with a spoon. Take some filling and spread it over one half of the wrap diagonally (picture). Have a cup of water nearby, and use a finger to dampen the sides around the filling so the dough will stick (picture). Fold the other half over and close them up tightly (picture). Cut off (2-3 mm thin) and throw away the sides of the triangle (picture).
Pour the oil in a large frying pan. When it heats up place two borek side by side. Fry both sides until they get a light golden colour. Grab a large pot and put a paper towel at the bottom to soak up the oil. Place the borek inside as you fry them and keep the lid closed so they stay warm.
Serve Cig Borek while still warm with Ayran.