Middle Eastern Egg Rolls (Bourak)
Assyrian egg rolls, filled with a spicy ground meat mix.
Servings: 24 eggrolls
- 1 lb. ground beef 15% fat
- 1 small white onion minced
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon curry
- 1 teaspoon allspice
- ¼ cup Italian parsley chopped
- 1 package eggroll wrappers
- oil for frying
Brown ground beef in a skillet, breaking up any large clumps. Add minced onion to the pan, and saute until soft.
Sprinkle salt, pepper, and remaining spices over the meat. Add chopped parsley and cook for an additional minute. Set aside to cool.
When the filling is ready, place one egg roll wrapper in front of you. Add approximately two tablespoons of filling close to the bottom edge of the wrapper.
Lift the bottom edge of the egg roll wrapper over the filling. Next, fold the sides of the wrappers over the filling and roll up. Seal the corner with a dab of water, and repeat.
Heat oil in a large frying pan to 375-degrees F. Carefully place a few bourak in the pan. Fry until golden brown, and do the same with the rest.
Drain fried bourak on a paper towel-lined plate. Serve while hot.
Calories are for unfried Bourak since it's hard to estimate how much oil they will absorb when fried.
- 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.
Serving: 1Bourak | Calories: 86kcal | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 188mg | Fiber: 0g