Lebanese Spiced Beef Rolls

Make the mince filling

• Heat 2 tbsp oil in a frying pan and add the pine nuts when hot.  Keep them moving as once they start to toast they can easily burn.  Remove when golden brown, along with the juices and set aside.
• Finely chop the onion.
• Fry the mince until no longer pink.
• Add the onion, seasoning and spices (I didn’t have a couple of the spices so used some ras-el-hanout and a few others – go easy on the ground cloves!)
• Add the pine nuts and juice and fry for another 5 mins max – don’t let the meat get too dry.  Take off the heat and set aside.

Now for the fun bit!

• Make sure your spring roll wrappers/pastry is defrosted and at room temperature.  Lay a square as a diamond in front of you.
• Mix equal quantities flour and water in a bowl to make a smooth paste – you don’t need much of this.
• Place a heaped teaspoon of mince about a quarter of the way up and spread it widthways to 3/4 of the width.
• Fold over the bottom of the diamond and tuck under the mince and roll until you have rolled just past half way.
• Dab a little past on each side the the top point of the pastry.
• Fold in both sides and then roll until the point has stuck onto the roll.
• And repeat!

SEE VIDEO BELOW FOR DEMO.

• To cook put a couple of tbsp of oil in a frying pan, heat on a medium heat.  Fry the rolls in batches and remove when golden all over (only a couple of mins).
• Rest on paper towel.
• Serve hot.