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

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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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xx Rouba

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