Recipe: Spiced Beef Egg Rolls (Slightly adapted from a recipe for Burek by Margaret Butti)
I'm working on a review of the lovely cookbook Ma Baseema: Middle Eastern Cooking with Chaldean Flair for the Washtenaw Jewish News. So, of course, I have to cook a number of recipes from it — just doing my due diligence! The original recipe didn't call for the allspice, but I thought it would make a really nice addition to the ground beef filling, both for flavor and fragrance. And I was right, I'm happy to say! Jeremy and I devoured these, hot and crisp and delicious as they were freshly fried.
- 3/4 pound ground beef
- 1 small onion, chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon allspice
- 4 tablespoons chopped parsley
- 3 cups oil, for frying
- 10 spring roll wrappers
In a large skillet, brown the beef; drain, then add the onion, salt, pepper, allspice and parsley. Cook until the onion is translucent, then place mixture into a bowl, cover, and refrigerate until cold.
In a medium saucepan, heat the oil until very hot.
Meanwhile, prepare the egg rolls: lay one wrapper onto a countertop. Place 1/4 cup beef filling onto the center of the wrapper.
Fold the sides over the filling.
Roll the edge closest to you over once.
Fold the portion of dough closest to you over the filling, then roll up the rest of the way. Brush the last portion of dough with a bit of water to help it adhere when the egg roll is fully rolled. Continue with the remaining wrappers and filling.
Cook 3-4 egg rolls at a time for 2-3 minutes per side, until golden. Remove from oil and drain on a paper towel, continuing until all of the egg rolls are cooked.
Makes 10 egg rolls.
This recipe was adapted by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 27, 2011.