Lebanese Beef Spring Rolls
These beef spring rolls are a simple but delicious Lebanese mezze. Spiced ground beef with onions and pine nuts are wrapped in a spring roll pastry and deep fried to crunchyperfection.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 sheets Spring Roll Pastry
- ½ lb Ground Beef
- 1 Onion
- 2 tb. Pine Nuts
- 2 tb. Vegetable oil
- 1 tsp. Seven Spices
- 1 tsp. Salt
- ¼ tsp. Black Pepper
- 1 tb. Flour
- 1 tb. Water
Instructions
- 1
Add the 2 tablespoons of vegetable oil to a skillet and place over medium heat. Add the pine nuts and sauté until they turn golden-brown in color. Remove the pine nuts and oil separately and set aside.
- 2
Finely chop the onion.
- 3
Add the ground beef to the same skillet and sauté over medium heat until no longer pink. Add reserved oil from the pine nuts along with the chopped onion. Season with the salt, black pepper and 7 spices. Sauté for an additional 5 minutes or until the onions have softened.
- 4
Prepare the flour paste for the spring rolls by combining the water and flour in a small bowl until smooth.
- 5
On a large plate or flat surface, lay one room-temperature spring roll wrapper flat.
- 6
Add about 2 tablespoons of the beef filling in the center closer to the bottom edge of the wrapper. Using your finger, add a dab of the flour paste to all four corners of the spring roll pastry.
- 7
Roll the bottom corner over once, tuck in the sides and continue rolling until you reach the top, then seal.
- 8
Repeat until there is no more filling left, about 10 rolls.
- 9
In a deep pot or skillet, heat oil to 350 degrees. Fry the rolls in batches to a golden color. Drain on paper towel lined plate.
- 10
Serve warm.