Moroccan spring rolls

Prep time: 20 mins

Cooking time: 10 mins

Makes: About 12

2 tbs olive oil

3 cloves garlic

1/2 cup finely diced onion

450g lamb mince

1 tbs crushed pine nuts

1 tsp cumin

1/2 tsp dried chilli

2 tsp lemon juice

8 large spring roll wrappers

Oil for frying

2 Flavorite tomatoes, diced

1/2 red onion finley diced

2 tbs coarsley chopped mint

2 tbs torn parlsey leaves

3 tbs persian feta

Heat oil, add garlic and onion and cook until soft. Add mince, pine nuts, cumin and chilli and cook about 10 mins or until browned. Remove from heat and add lemon juice.

When cold, divide mixture between wrappers and roll into cigar shapes. Heat oil and when hot, slide pastry rolls in 2-3 at a time. Fry until golden brown and crisp. Remove with slotted spoon and drain on paper.

Combine tomatoes, onion, mint and parlsey. Cut rolls into lengths and arrange upright on a serving dish. Arrange tomato mixture around as a garnish and top with teaspoonful of feta.  

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