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!
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.
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, 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.
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