Big Crispy Meat Rolls

Big Crispy Meat Rolls Recipe

Ingredients:

For the Filling:

• 1 kg ground beef or lamb (you can mix both for flavor)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1/2 cup green onions or chives, chopped
• 1 medium carrot, grated (optional for sweetness)
• 1 tbsp soy sauce
• 1 tsp ground black pepper
• 1 ½ tsp salt (adjust to taste)
• 1 tsp paprika
• ½ tsp cumin (optional)
• 1 egg (to bind the mixture)

For the Wrappers:

• 25–30 square spring roll wrappers (or use wonton wrappers if smaller)
• Small bowl of water or 1 egg (for sealing)

For Frying:

• Vegetable oil for deep frying

Instructions:

1. Prepare the Filling:

• In a large bowl, mix the ground meat, chopped onions, garlic, parsley, green onions, grated carrot (if using), soy sauce, pepper, salt, paprika, cumin, and the egg.
• Mix everything thoroughly with your hands or a spoon until well combined.
• Let the filling rest in the fridge for 30 minutes (optional but recommended).

2. Assemble the Rolls:

• Lay out a wrapper on a flat surface.
• Place about 1 tablespoon (or more if larger wrappers) of meat filling in the center of each square.
• Fold the sides over the filling, then roll tightly like a mini burrito or egg roll.
• Dab a little water or egg wash on the edge to seal.
• Repeat until all filling and wrappers are used.

3. Fry the Rolls:

• Heat oil in a deep fryer or large pan to 180°C (350°F).
• Fry the rolls in batches, turning occasionally, until golden brown and crispy (about 3–5 minutes).
• Remove and drain on paper towels.

Serving Suggestions:

• Serve hot with a side of sweet chili sauce, garlic yogurt dip, or ketchup.
• Great for parties, snacks, or as a meal with salad or rice.

Tips:

• You can freeze the uncooked rolls and fry them later—no need to thaw!
• Add shredded cabbage or mushrooms to the filling for variety.
• Make them spicy with chili flakes or hot sauce in the meat mix.