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Collection: Middle Eastern
Recipe By: MKR
Middle Eastern Spring Rolls
Ingredients
- 9 x 20cm square spring roll wrappers
- 1 egg, lightly beaten
- vegetable oil, for deep frying
- TAHINI DRESSING
- 4 garlic cloves, peeled
- 100ml lemon juice
- 250g white tahini
- 200ml water
- CHERMOULA
- 2 tbs cumin seeds
- 2 tbs coriander seeds
- 1 tbs caraway seeds
- 100ml olive oil
- 1 brown onion coarsely chopped
- 4 garlic cloves, chopped
- 3 tsp ground turmeric
- 1 long green chilli, finely chopped
- 1 preserved lemon, skin only, finely chopped
- 2 ½ tbs lemon juice
- 1 bunch coriander leaves, chopped
- LAMB FILLING
- 3 tbs olive oil
- 1 brown onion, finely chopped
- 600g lamb mince
- 4 tbs pine nuts, toasted
- 1 quantity of chermoula (as above)
- SALAD
- 3 tbs extra virgin olive oil
- juice of 1 large lemon
- ½ cup coriander leaves
- ½ cup flat leaf parsley leaves
- ¼ cup chopped chives
- 150g sugar snap peas, trimmed, blanched
- 4 red radish, thinly sliced
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Directions
- To make tahini dressing, blend or process garlic to form a puree. Add remaining ingredients and blend until smooth. Season.
- To make chermoula, dry fry seeds in a frying pan over medium heat until toasted and fragrant. Cool and transfer to a processor with all remaining ingredients except oil. Process to form a smooth puree. Gradually drizzle in oil until smooth and combined.
- To make lamb filling, Heat oil in large deep frying pan over medium-high heat. Add onion and cook until soft. Add mince and cook, stirring, for 5 minutes (meat does not need to be cooked through). Stir in pine nuts and chermoula until combined. Transfer to a large bowl and cool.
- Place spring roll wrappers on a clean bench and brush edges with egg. Divide filling among one end of wrappers, fold in sides and roll to enclose.
- Deep fry spring rolls in small batches until golden and crisp. Drain on absorbent paper.
- To make salad, whisk oil and lemon juice in a bowl. Season. Add remaining ingredients and toss to combine.
- Serve spring rolls with salad and tahini dressing.
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