Bourak (Assyrian Egg Rolls)
These delicious Assyrian egg rolls are called Bourak. They are filled with a spicy ground meat mixture and can be served as a side, appetizer, or a main, with salad!
Servings: 20 eggrolls
Calories: 150kcal
Equipment
Ingredients
- 1 lb. ground beef (10% to 12% fat)
- 1 small yellow onion (minced)
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- 1 teaspoon curry powder
- 1 teaspoon ground allspice
- 1 teaspoon sweet paprika
- ¼ to ½ teaspoon cayenne pepper (optional)
- ¼ cup Italian parsley (chopped)
- 1 package eggroll wrappers (approx. 20 wrappers)
- ¼ cup oil for frying
Instructions
- Brown ground beef in a skillet, breaking up any large clumps. Add minced onion to the pan and sauté until soft.
- Add salt, pepper, and remaining spices, and mix to combine. When the meat is browned, add chopped Italian parsley and cook for one more minute. Set aside to cool.
- When the filling has cooled, place one egg roll wrapper in front of you. Add two tablespoons of filling in the center of the wrapper. Lift the bottom edge over the filling, then fold the sides over the filling and roll up. Seal the corner with a dab of water and repeat.
- Heat oil in a medium frying pan to 375°F. Carefully place a few bourak in the pan and fry until golden brown on all sides. Repeat with the rest.
- Drain fried bourak on a paper towel-lined plate. Serve while hot.
Video
Notes
- Bourak can be prepared ahead of time and stored in the fridge until you are ready to cook them.
- Toss the Bourak in cornstarch before refrigerating them to keep them from sticking to each other or to the plate.
- To reheat cooked bourak, use a toaster oven or an air fryer. If you use a microwave, they will be soft and soggy instead of crispy, as they are intended to be.
- Bourak also freeze well, either uncooked or already fried.
Nutrition
Serving: 1Bourak | Calories: 150kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 261mg | Potassium: 95mg | Fiber: 1g | Sugar: 0.2g
