Burek - Stuffed Egg Rolls

These stuffed egg rolls are traditionally made with ground beef and then fried.  I did that but also baked some and used some non-tradtional ingredients for the stuffing.  You can stuff them with whatever you want really – the possibilities are endless.  My family loved the broccoli and cheese stuffing.

Ground Meat Stuffing

3 – 4 cups vegetable oil for frying (I used corn oil)
1.5 lbs lean ground meat (I used one with a 90/10 ratio)
1 Large or 1 cup onion chopped
½ teaspoon baharat
½ teaspoon black pepper
½ teaspoon to ¾ teaspoon salt (depending on preference)
½ Cup parsley leafs chopped fine
1 package of egg roll wraps (I used the Nasoya brand that I purchased from the grocery store and they worked well)
Heat 1 tablespoon of oil in a skillet

Brown ground beef
Add onions, baharat, pepper, and salt to taste
Stir until the onions are tender and clear
Turn the heat off
Add the parsley and stir
Drain the meat mixture in a pasta strainer if it looks like there is oil sitting in the bottom
Allow to cool

Lay out one egg roll wrap in the shape of a diamond
Place 3 heaping tablespoons of meat mixture in it
See Pictures above for best way to explain how to roll
Fold the bottom up first and then the sides (so it looks like an envelope)
Moisten the top corner of the egg roll wrap with water so it will seal
Roll the top closed
Do this for all of your rolls

For Frying
Heat 3 – 4 cups of oil until bubbly (oil should cover at least half of your egg roll)
Add egg rolls for a few minutes (the time will vary depending on how hot your oil is)
You will know when it is time to turn them when the color has turned a light brown
Turn egg rolls on the other side.
When that side is also brown, remove and place in a napkin to absorb oil

For Baking
Preheat the oven to 350 degrees
Brush the egg rolls with olive oil
Place the egg rolls in the oven for 6  minutes (or until brown), turn and allow them to bake for an additional 6 minutes.

Other options that I tried for stuffing were:
Turkey deli meat with gouda cheese
Jajeak cheese, which is feta cheese mixed with chives
Steamed brocolli and chedder cheese