Spice Market Beef and Lamb Cigars

In large nonstick skillet, sauté beef and lamb over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat; place in bowl.

In same skillet, heat oil over medium-high heat; sauté onion and garlic until browned, about 5 minutes.

Return meat to pan. Add 1 cup (250 mL) water, lemon juice, allspice, nutmeg, salt and pepper; reduce heat, cover and simmer, stirring occasionally, until water evaporates, about 20 minutes. Transfer to bowl; let cool slightly. Stir in egg yolk and parsley; let cool completely. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In small bowl, whisk egg white until frothy. Cut spring roll wrappers in half. Place 1 tbsp (15 mL) filling in 3-inch (8 cm) strip along centre of 1 long edge of wrapper. Brush short edges with egg white; fold to meet in centre. Starting at filled edge, roll up tightly to resemble cigar. Repeat with remaining wrappers. (Make-ahead: Cover with plastic wrap and refrigerate on parchment paper-lined rimmed baking sheet for up to 8 hours.)

In large deep skillet, heat oil for frying to 325°F (160°C) or until bubbles immediately form around wooden spoon inserted into oil. Fry spring rolls, in batches and turning once, until golden and crispy, about 90 seconds. With slotted spoon, remove to paper towel-lined plate to drain. Serve hot with lemon wedges.

Additional information :

Variations
Spice Market Beef and Lamb Triangles: Cut 5 spring roll wrappers into 4 squares each. Place 1 tbsp (15 mL) filling in centre of each. Brush edges with egg white; fold over and stick together to form triangle.

Mint Beef and Lamb Cigars: Replace allspice and nutmeg with 2 tsp (10 mL) each ground cumin and sweet paprika. Replace 2 tbsp (25 mL) of the parsley with finely chopped mint.

Source : Canadian Living Magazine: October 2004