Beef And Cheese Borek/Egg Rolls
- 1 pound of ground beef (choose 85/15 or 90/10)
- 1 tablespoon of olive oil
- 2 teaspoons of minced garlic
- 2 teaspoons of paprika
- 2 teaspoons of allspice
- 1 teaspoon of coriander
- 1 teaspoon of salt (adjust to your liking)
- 1 teaspoon of cumin
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of turmeric
- 2 tablespoons of finely chopped parsley
- 2 tablespoons of finely chopped cilantro
- 2 small roma tomatoes (diced)
- 1 to 2 cups of crumbled ackawi cheese (adjust to taste)
- 1 to 2 cups of shredded mozzarella (adjust to taste)
- 40 to 50 egg roll wrappers
- Vegetable oil for frying
- Optional: avocado oil spray for air frying
- Heat a pan over medium heat and add olive oil and garlic. Let them sizzle for about a minute.
- Add the ground beef along with paprika, allspice, coriander, salt, cumin, black pepper, and turmeric.
- Use a spatula or wooden spoon to break up the ground beef.
- Once the beef is browned and finely minced, turn off the heat and add parsley, cilantro, and chopped tomatoes. Mix well and transfer to a bowl to cool.
- Once the beef mixture reaches room temperature, add the ackawi cheese and mozzarella. Mix everything together.
- Take an egg roll wrapper and spoon about 2 tablespoons of the filling along one edge.
- Fold the left and right sides toward the center, then roll until you’re almost at the end. Brush the end with water and finish rolling to seal tightly.
- To pan fry: Heat oil in a pan and fry the egg rolls until golden brown on both sides. Drain excess oil on a paper towel.
- To air fry: Preheat the air fryer to 375°F. Spray the basket and egg rolls with avocado oil spray. Cook for 5 to 6 minutes, flip, and cook for another 5 to 6 minutes until golden and crispy.
- Serve warm with your favorite dipping sauce!
Quick tip: If you can’t find ackawi cheese, you can use more mozzarella or any cheese you like. And if you want to store them, pop them in a ziploc bag and freeze until you’re ready to fry! Enjoy!
