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
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
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
Madonna Gabbara Radeff
4/10/2012 02:50:43 pm
I love this recipe. I made it twice and got rave reviews. It is so much like my mom's recipe. Thank you ladies
6/1/2013 02:16:18 pm
The baking instructions didnt work lol took a lot longer to bake then 12 min
2/2/2014 12:33:53 pm
I used a toaster oven so that could be why mine browned quicker
6/30/2016 11:22:29 am
11/13/2016 04:53:12 am
I would say add the calories of the cooking oil egg roll wraps and the meat.
6/26/2017 09:55:52 pm
Hello, Just wanted to let you know I grew up with Chaldeans in San Diego...one of my fav snacks was Suad's Buraks. She gave me the recipe but I had no time at age 20. Now I will try your recipe Chaldean style again! Thanks for sharing!!!!
12/17/2018 11:30:47 am
How many rolls does 1 recipe make?
12/18/2018 10:50:12 am
I am pretty sure there are 24 wrappers in the package so that’s how many the recipe makes.
2/3/2019 01:16:26 pm
Just tried these! They turned out great! Thank you for the recipe
8/9/2022 07:35:50 pm
What sauce is good with the burak?
2/15/2023 01:48:53 pm
Can I use a deep fryer instead of a frying pan?
2/15/2023 02:30:19 pm
Yes you can.
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