Agias Sofias 16, Corfu 49100, Greece
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10 Spring roll sheets at room temperature
500gr Ground beef
3 onion finely chopped
2 tablespoons Vegetable oil
2 teaspoons Lebanese 7 spices
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon Aleppo pepper
2 Tablespoons Pomegranate molasses
For the glue:
1 tablespoon Flour
1 tablespoon water
1.Add the 2 tablespoons of vegetable oil to a skillet and place over medium heat. Add the pine nuts and sauté until they turn golden-brown in color. Remove the pine nuts and oil separately and set aside.
2.Finely chop the onion.
3.Add the ground beef to the same skillet and sauté over medium heat until no longer pink. Add reserved oil from the pine nuts along with the chopped onion. Season with the salt, black pepper and 7 spices. Sauté for an additional 5 minutes or until the onions have softened.
4.Prepare the flour paste for the spring rolls by combining the water and flour in a small bowl until smooth.
5.On a large plate or flat surface, lay one room-temperature spring roll wrapper flat.
6.Add about 2 tablespoons of the beef filling in the center closer to the bottom edge of the wrapper. Using your finger, add a dab of the flour paste to all four corners of the spring roll pastry.
7. Roll the bottom corner over once, tuck in the sides and continue rolling until you reach the top, then seal.
8.Repeat until there is no more filling left, about 10 rolls.
In a deep pot or skillet, heat oil well . Fry the rolls in batches to a golden color. Drain on paper towel lined plate.