Lamb Spring Rolls

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!
20 minutes
15 minutes

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!



  • 2 tablespoons olive oil
  • 500 grams lamb mince
  • 1 small onion diced finely
  • salt and pepper to season
  • 1 teaspoon Bharat
  • 2 tablespoon white vinegar
  • 3 tablespoons tahini (hulled)
  • 2 tablespoons pomegranate molasses
  • 1 tablespoons yogurt
  • Handful of roughly chopped parsley
  • 24 Spring roll sheets

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.


Step 1

Heat a medium size frying pan, over medium heat. Add the lamb mince and fry until meat turns pale in colour but is not browned, about 5-7 minutes.

Add the diced onion, and season with salt, and bharat. Next add the tahini, vinegar, and pomegranate molasses.  Remove from heat. Fold in the yogurt and parsley. Mix well.


Step 2.

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.


Step 3.

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, making sure to tuck in the sides as you roll.

Once you reach the end of the sheet, it should seal, if not simply use your finger to apply some of the flour paste to the edges of the sheet to seal the spring roll closed.


Step 4.

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

Sahtan - Enjoy in Good Health

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2 Responses

  1. Assalamualaikum
    I follow you for a long time and i really like your recipes and specially your stories 😁

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This post is meant to be a recipe, but I can’t ignore what’s been happening 👉🏽👉🏽The last seven months have been incredibly challenging, watching thousands of innocent Palestinians being slaughtered in the name of self-defence 💔 It’s an excuse to ethnically cleanse the indigenous people of the land. But what I’ve seen in the last 24 hours has absolutely shattered me 😞

Families were told to move for their safety, only to be burnt alive. I forced myself to watch videos of beheaded babies—images that will never leave my mind. The destruction, the horrific scenes, and the screams are etched in our hearts and minds💔

And yet, our government responds with a mere, “It’s concerning.” Our tax money has contributed to the slaughter of these innocent people; our tax money has contributed to funding this genocide. 

I feel heartbroken and helpless. How can the world just watch? How can anyone say, “I’m staying out of this”?

I’m not ok. Are you?
With so many new followers here, today feels like the right time to reintroduce myself, as it also marks the 76th anniversary of the Nakba—a day of remembrance for the Palestinian people, including my family🇵🇸🌟 

I’m Rouba, 40+7 years young, and I’ve been happily married for 28 years🙏🏽 Those who follow my stories know my husband is quite the character, always keeping things lively 😅 We have two wonderful sons, and my mother-in-law is truly amazing—she often features in my stories ❤️

I’m a big foodie, with a special love for hummus fatteh, ofcourse the  Lebanese 🇱🇧 version 😉 it’s my absolute favourite! I believe Middle Eastern food is the yummiest in the world. 🙌🏼 And yes, I’m proudly pro-Palestine, married to a Palestinian. 

Seventy-five years ago, my husband’s grandfather and his family were evicted from their home. This history is a significant part of our lives 💔

Thanks for joining me here, where we celebrate rich flavours, vibrant stories, and the resilience of a remarkable culture.

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Look who @bassem ran into last night 🙌🏼 ME 😂🤣and he couldn’t be more excited 😂

What an awesome night all the way from Australia here in Copenhagen attending one of Bassem’s sold out shows. 

I love my people 💚❤️🖤🤍 who should be more excited guys Bassem or Me???? I mean little does he know how crazy we also are but in a different way ❤️
All we want for Eid is a CEASEFIRE NOW 💔

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I Say NO to international women’s day - I have learned so much in the past few months, and as I sit here reflecting, I realize that International Women’s Day has never been as inclusive as I once believed. How was I convinced otherwise? Where is the support for all women? Today, I see the humiliation of Palestinian women, their trauma, their screams for lost loved ones, their search for their babies under rubble, and their lack of basic necessities like food, water and  sanitary products. 

I can no longer participate in a day that acknowledges and hears only certain women while ignoring others. International Women’s Day was supposed to be for all women – this is what I was led to believe. Yet, the reality is starkly different. 

Today, I choose to say no to International Women’s Day unless it truly includes and represents all women.

Image repost from @freepalestineprinting 

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