Burek / Ground Beef Egg Rolls

Ingredients For the Mix:

• Ground Beef (1 Pound)
• Onion (1, Chopped Small)
• Parsley (1 bunch, chopped small)
• Salt and Pepper (1/4 Teaspoon Each)
• Baharat Spices/ All Spice (1 Tablespoon)
• Vegetable Oil (1 Cup)
• Egg Rolls / Spring Rolls (Approximately 12, or depending how much you stuff)

 Ingredients For The Sauce:

• Lime (1/2 Lime Juiced)
• Ranch (1/2 Cup)
• Jalapeño Pepper (1 small)
• Salt and Pepper (1/4 Teaspoon Each)

Directions:

1. In a medium non stick pan, add the ground beef. When the water dissolves, add 1 tablespoon of oil.
2. Then add the onion to the meat.
3. Then add the parsley.
4. Add salt, pepper and baharat spices/ all spice.
5. Sauté everything for about 3 minutes.
6. When you are finished sautéing everything, set the mix in a bowl and let it cool off for about 30 minutes.
7. Get a small bowl and add 1 cup of water to it.
8. On a flat surface, a cutting board preferably, place the egg roll.
9. Dip your finger in the water and run a small bead along the ends of the whole egg roll. Cover the strip of the wrapper about 1/3 inch wide.
10. Add 1 tablespoon of the mixture onto the egg roll and seal.
11. Seal the egg roll as tightly as possible without squeezing out the filling. Once the egg roll is fully rolled, press the sealed edges lightly so that the filling does not leak out.
12. When you have rolled all of the egg rolls, set your stove on high heat.
13. In a medium non stick frying pan, add 1 cup of vegetable oil. After the oil is hot, add 2-3 egg rolls at a time. Cook until the wrappers are golden brown, about 1-2 minutes.

Directions For Dipping Sauce:

1. In a small round bowl, add the ranch.
2. Add the lime to the bowl.
3. Add the chopped Jalapeño pepper.
4. Add salt and pepper.
5. Mix together.

Enjoy 🙂