Lamb Spring Rolls

Name: Lamb Spring Rolls
Prep time: 40 min
Cook time: 10 min
Yield: 20-24
Cuisine: Middle Eastern

roubashahin.com.au

Satisfy your cravings with these lamb spring rolls. These rolls are perfect for a quick snack or as a crowd-pleasing appetizer. Freeze them for later or indulge right away!

PREP TIME

40 minutes

COOK TIME

10 minutes

SERVES

20-24

About this recipe

These lamb spring rolls are a delightful cross between a spring roll and a traditional Middle-Eastern meat pie, with a flavourful punch. Made with lamb mince, diced onion, tahini, pomegranate molasses, yogurt, and chopped parsley, these spring rolls are perfect for a quick snack or a party appetizer. You can make them in batches and freeze them for later, or enjoy them fresh from the frying pan. Serve with your favourite dipping sauce, such as chili dipping sauce or hummus, and add them to your next grazing table spread for an irresistible treat. You can easily find triangular spring roll sheets at your local supermarket or Afghan grocery stores. Give these lamb spring rolls a try and enjoy their unique blend of flavours!

Ingredients

3 tablespoons olive oil
500 grams lamb mince
1 onion diced finely
salt to season
1 teaspoon Bharat
2 tablespoon white vinegar
¼ cup tahini (hulled)
2 tablespoons pomegranate molasses
1 tablespoons yogurt
Handful of roughly chopped parsley
24 spring roll sheets
oil for frying

Notes from Rouba

Be careful not to overfill the spring roll sheets, as this can cause them to burst open while frying.
hulled Vs unhulled tahini
Bharat or 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute with 5 spices or allspice.
To use square spring roll sheets, place the pastry on a clean surface with one corner pointing towards you. Place filling diagonally on the upper half of the pastry in front of you, leaving a small border around the edges. Fold the top corner (closest to you) of the pastry up over the filling, tucking it in tightly. Fold in the two sides of the pastry towards the center, forming a “v” shape. Brush the edges of the remaining corner with some flour paste and roll the pastry tightly, enclosing the filling. Seal the end and place the rolled pastry on a tray, seam side down.
For easy storage and meal prep, freeze your lamb rolls after rolling them up. Just place them on a tray lined with baking paper and put the tray in the freezer. Once the rolls are fully frozen, you can transfer them to a bag or container. They won’t stick together.
If you’re using one tray, you can add more rolls to it as soon as the previous ones are frozen enough not to deform. Once all the rolls are fully frozen, you can transfer them to a bag or container for long-term storage.

Method

Step 1. Prepare the Filling:

Heat olive oil in a pan over medium heat. Add the diced onion and sauté until soft. Stir in the lamb mince, season with salt and Bharat spice, and cook until cooked but not dry.

Add the white vinegar, tahini, pomegranate molasses, and yogurt. Stir well until combined, then immediately remove from heat and fold in the chopped parsley. Let the filling cool slightly.

Step 2. Fill and Roll:

Lay out the triangular spring roll sheets with the pointy end away from you and overlapping each other slightly. (See Notes above if using square sheets)

In a small bowl, mix together the flour and water to make a paste. Paste all the spring rolls sheets at once.

Spoon approximately 2 tablespoons of the lamb mixture onto the wide side of each spring roll sheet in front of you.

Roll the wide end of the sheet towards the pointy end.

Once you reach the end of the sheet, it should seal, but you may need to apply some of the flour paste to the edges of the sheet to seal.

Step 3. Fry:

Heat vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the spring rolls into the oil and fry until golden brown on all sides, about 2-3 minutes. Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve hot with your favourite dipping sauce