Ingredients

For the meat:

  • 450g beef sirloin
  • 1 medium onion , finely chopped
  • ½ tbsp. garlic paste
  • ¼ tsp. black pepper
  • ½ tsp. cinnamon
  • ½ tsp. allspice
  • 1 ½ tsp. cardamom
  • ¼ tsp. nutmeg
  • Dash of salt
  • 6 tbsp. white vinegar
  • ½ cup + 2 tablespoons olive oil, divided

For the dip:

  • 4 cloves garlic, crushed
  • ½ cup tahini
  • ½ cup fresh lemon juice
  • ¼ cup finely chopped flat-leaf parsley
  • Salt, to taste
  • For the assembly:
  • 10 sheets of Sunbulah Spring Rolls
  • 1 tbsp. corn starch
  • 2 tbs. water

Products Used

spring-roll-pastry
Spring Roll Pastry
chopped-red-onions
Chopped Red Onions

Directions

  1. Cut the meat into thin, long pieces.
  2. Place the beef strips into a bowl together with the onion and garlic. Add the black pepper, cinnamon, allspice, cardamom, nutmeg, and salt and toss to combine.
  3. In another small bowl, whisk together the vinegar and 6 tbsp. olive oil. Add to the meat.
  4. Cover and marinate for at least 3-4 hours (24h is better) in the fridge.
  5. Remove the meat from the bowl and dry on paper towels. Discard the marinade. Heat the remaining 4 tbsp. olive oil in a skillet over medium heat and fry the meat for 3-5 minutes.

The dip

  1. Mix the tahini, lemon juice, parsley, garlic and 3 tbsp.  water in a bowl to combine. Season with salt.

The assembly

  1. Place a portion of the beef stuffing on one side of each wrapper. Fold in the edges and roll tightly.
  2. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
  3. Gently slide into the hot oil and deep fry till golden and crisp.
  4. Serve hot with dip aside.