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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps. | 2. Add the cumin and the chopped egg whites and mix well. | 3. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface. | 4. Place a rounded tsp of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste. | 5. Deep-fry in small batches until golden brown (about 3-5 minutes) and drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spring wrapper	40			-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
water	1	tablespoon		0.0	0.0	0.0	0.0
oil				-	-	-	-
onion	1		minced	28.0	6.537999999999999	0.77	0.07
leek	1		chopped	54.29	12.5935	1.335	0.267
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef	1/2	lb	ground ground	265.2006	0.0	52.2921	6.0973
salt black pepper				-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
egg white	2		hard-boiled chopped	34.32	0.4818	7.194	0.1122
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.