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Boorak-Nina’s Recipe
YIELDS
12 EGG ROLLS
(Assyrian Egg Rolls)
Filling:
1 lb. lean ground beef
1 large onion, minced
1 tsp. curry powder
1 T. allspice
1/2 tsp. black pepper
1 tsp. salt
1/2 cup Italian parsley, chopped
1/4 tsp. cayenne pepper, optional
1 package egg roll wrappers
vegetable oil for frying
Brown the ground beef, making sure there are no large clumps of meat, by
crumbling it as it cooks. Add the onions and spices. Continue cooking until the
onion is tender. Finish by adding the parsley. Allow the mixture to cool completely.
Before you assemble, have a small bowl of water handy for sealing the edges
of the boorak. Remove one wrapper at a time, covering the rest with a
washcloth to keep them from drying out.
Place the wrapper on a flat surface so that the wrapper is positioned in a
diamond shape in front of you. Place approximately 2 tablespoons of meat
mixture in the center of the wrapper and form into the shape of an egg roll.
Wet the 4 corners with a dab of water and bring the bottom corner up to
cover the meat mixture. Fold the sides towards the middle and press down to
seal. Roll the boorak up to complete the seal. Fry until golden brown on all
sides. Drain on paper towels. Serve immediately.