Lebanese Beef Spring Rolls
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Prep Time20 mins
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Cook Time10 mins
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Serving10
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Ready In30 mins
A delicious Lebanese mezze (appetizer), these beef spring rolls are so quick and easy to make! Seven spicesย spicedย ground beef is sautรฉed with onions and pine nuts and wrapped in a spring roll pastry before being deep fried to crunchyย perfection.ย I love to make these beef rolls year-round but, especially during Ramadan. They go along beautifully with other mezze (appetizers) such as spinach fatayer, cheese rolls and hummus.
I buy my favorite spring roll wrappers from a Middle-eastern grocer but, I have seen them sold at my local Chinese grocer as well. The brand is โSpring homeโ and they are called spring roll pastry. They differ from won-ton wrappers because when they are deep fried, they retain their smooth texture and do not create any bubbles like won-ton wrappers do. However, if you cannot find these rolls, you can substitute won-ton wrappers or even phyllo.
Frozen Beef Spring Rolls
Just like cheese rolls, these beef spring rolls can be made ahead of time and frozen. I like to prepare the rolls and place them on a large plate to freeze individually for about an hour. ย I then transfer them to a freezer-safe airtight bag. They last a couple of months in the freezer and do not need to be defrosted before deep-frying. They can go directly from freezer to hot oil without any issues. I deep fry them until golden brown, about 5 minutes. They taste best eaten hot, right away.
Since they are such an easy make-ahead dish, these would be wonderful to serve during holidays and gatherings. The ingredients I have listed below make about 10 rolls. The recipe can easily be doubled or tripled. I usually double the recipe if I want to make them ahead of time to freeze for the month of Ramadan.
STEP 1 - Ground Beef Prep
Add the 2 tablespoons of vegetable oil to a skillet and place over medium heat.
Add the pine nuts and sautรฉ until they turn golden-brown in color.
Remove the pine nuts and oil separately and set aside.
STEP 2
Finely chop the onion.
STEP 3
Add the ground beef to the same skillet and sautรฉ over medium heat until no longer pink.
STEP 4
Add reserved oil from the pine nuts along with the chopped onion.
Season with the salt, black pepper and 7 spices.
Sautรฉ for an additional 5 minutes or until the onions have softened.
STEP 5 - Spring Rolls
Prepare the flour paste for the spring rolls by combining the water and flour in a small bowl until smooth.
STEP 6
On a large plate or flat surface, lay one room-temperature spring roll wrapper flat.
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.
Roll the bottom corner over once, tuck in the sides and continue rolling until you reach the top, then seal.
Repeat until there is no more filling left, about 10 rolls.
STEP 7
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.
Serve warm.
Lebanese Beef Spring Rolls
Ingredients
- 10 sheets Spring Roll Pastry
- ยฝ lb Ground Beef
- 1 Onion
- 2 tb. Pine Nuts
- 2 tb. Vegetable oil
- 1 tsp. Seven Spices
- 1 tsp. Salt
- ยผ tsp. Black Pepper
- 1 tb. Flour
- 1 tb. Water
Instructions
Beef Prep
- Add the 2 tablespoons of vegetable oil to a skillet and place over medium heat. Add the pine nuts and sautรฉ until they turn golden-brown in color. Remove the pine nuts and oil separately and set aside.
- Finely chop the onion.
- Add the ground beef to the same skillet and sautรฉ 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. Sautรฉ for an additional 5 minutes or until the onions have softened.
- Prepare the flour paste for the spring rolls by combining the water and flour in a small bowl until smooth. ย
- On a large plate or flat surface, lay one room-temperature spring roll wrapper flat.
- 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.
- Roll the bottom corner over once, tuck in the sides and continue rolling until you reach the top, then seal.
- Repeat until there is no more filling left, about 10 rolls.
- 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.
- Serve warm.
Nutrition
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