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4.75 from 4 votes

Middle Eastern Egg Rolls (Bourak)

Assyrian egg rolls, filled with a spicy ground meat mix.
Prep Time10 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizers, Side Dish
Cuisine: Assyrian, Middle Eastern
Servings: 24 eggrolls
Calories: 86kcal


  • 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