Middle Eastern · Dinner
Crispy Beef Filled Rice Rolls
Thin crispy pastry rolls stuffed with spiced ground beef, onion, garlic, and warming baharat seasoning, deep-fried until shattering-crisp, then served hot with a lemony yogurt dip and scatter of fresh parsley for a Levantine street-food finish.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
673Calories
26.1gProtein
48.6gFat
32.8gCarbs
4.4gSugar
2.6gFiber
437mgSodium
91mgChol
10.8gSat Fat
515mgPotassium
102mgCalcium
3.9mgIron
2.1mcgVitamin B12
7.2mgVitamin C
gluten-free-adaptable
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion finely and mince the garlic. Measure cinnamon, allspice, and cumin for quick addition to the pan.
2
Sauté the onion over medium heat in a dry skillet for 4 minutes until soft and translucent, then stir in the minced garlic and cook 30 seconds.
3
Add ground beef to the skillet and cook over medium-high heat for 6 minutes, breaking it into small crumbles, until no pink remains and well browned.
4
Stir the cinnamon, allspice, and cumin into the beef over medium heat for 1 minute until fragrant, then remove from heat and stir in pine nuts and parsley with salt.
5
Cool the beef filling spread on a plate at room temperature for 10 minutes so the wrappers do not become soggy.
6
Lay a spring roll wrapper on a clean surface, spoon filling along one edge, fold sides in, roll tightly, and seal the edge with cornstarch paste.
7
Stir the yogurt, lemon juice, grated garlic, and a pinch of salt together in a small bowl until smooth.
8
Heat the vegetable oil in a small saucepan over medium-high heat to about 350°F (175°C). Fry the rolls in batches of 2 for 3 minutes total, turning once, until deep golden and crisp.
9
Lift the rolls onto a paper-towel-lined plate and let excess oil drain for 1 minute while still hot and crackling.
10
Plate
Arrange the rolls on a plate with the yogurt dip alongside and a scatter of fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground beef
- 22 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cinnamon
- 1 tsp1 tsp allspice
- 1/2 tsp1/2 tsp ground cumin
- 2 tbsp2 tbsp pine nuts
- 4 tbsp4 tbsp parsley
- 66 spring roll wrappers (about 6-inch square)
- 2 tbsp2 tbsp cornstarch mixed with 2 tbsp water (for sealing)
- 2 cup480ml vegetable oil, for frying
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 1 clove1 clove garlic
- pinch of salt
