Crunchy on the outside with a savory, aromatic meat filling on the inside—these Middle Eastern Sambousek egg rolls are bursting with flavor and perfect as an appetizer or game-day snack.
Middle Eastern Sambousek with Garlic Cilantro Aioli Dipping Sauce
Middle Eastern Sambousek with Garlic Cilantro Aioli Dipping Sauce
By April B
These sambousek are inspired by a popular Middle Eastern street and home snack. Traditionally made with pastry, I like using phyllo sheets or egg roll wrappers for speed and extra crunch. The seasoned beef filling is fragrant with warm spices—cinnamon, allspice, cumin and coriander—balanced by fresh aromatics like onion, green onion and garlic. Fried until golden and crispy, they’re irresistible when served with a creamy garlic cilantro aioli for dipping.
Summary
Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern sambousek recipe delivers bold flavor with an easy-to-make filling and a quick assembly method using phyllo dough or egg roll wrappers. Ideal as an appetizer, party finger food or a satisfying snack.
Details
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Course: Beef / Appetizer
- Cuisine: Middle Eastern
- Servings: 16 egg rolls
Ingredients
Meat and filling
- 3 lbs ground beef (90% lean recommended)
- Salt, to taste
- Pepper, to taste
- 1 tbsp vegetable oil, plus more as needed to cook veggies and beef
- 3 cups oil for frying the rolls
- 1 onion, diced
- 6 green onions, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp fresh turmeric, grated
- 1 tsp cinnamon
- 1 tsp allspice
- 1/4 tsp cardamom
- 1/2 tsp ground ginger (optional)
- 2 tsp coriander seasoning
- 2 tsp cumin
- 2 tsp dried cilantro
- 1 tsp red pepper (adjust for heat)
- 2 egg yolks (for sealing/egg wash)
Dough
1 large package of phyllo dough (or egg roll wrappers as a faster alternative)
Garlic Cilantro Aioli
- 1/2 cup mayonnaise
- 1/4 tsp ground ginger
- 1/2 tsp dried cilantro
- 1/2 tbsp honey
- 1 tbsp hot sauce (adjust to taste)
- 1–2 garlic cloves, finely minced
Instructions
Prepare the filling
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the diced onion and cook for about 2 minutes, until the onion becomes translucent.
- Add the minced garlic and grated turmeric, cooking for about 1 minute until fragrant.
- Add the ground beef and stir to combine. Season with cinnamon, allspice, cardamom, ground ginger (if using), coriander, cumin, dried cilantro, red pepper, salt and pepper. Cook on medium-high heat for about 8–10 minutes, or until the beef is browned and cooked through. Drain any excess fat and set the filling aside to cool slightly.
Assemble and fry the sambousek
- Unfold phyllo sheets on a lightly floured surface. Layer two sheets together for sturdiness, then cut each layered sheet into approximately 5-inch squares. If using egg roll wrappers, work with one wrapper at a time.
- Brush the edges of each square with the egg yolk to help seal the roll. Place about 1/4 cup of the meat mixture near one edge of each square.
- Fold the two sides over the filling and roll toward the top edge, sealing with the egg wash so the roll stays closed while frying.
- Heat oil for frying in a large heavy skillet or pot to medium-high. Working in batches, fry the rolls until evenly golden brown and crispy, about 2–3 minutes per batch depending on oil temperature and dough thickness. Use a slotted spoon to transfer the finished rolls to a paper towel–lined plate to drain.
Make the aioli
- Combine the mayonnaise, ground ginger, dried cilantro, honey, hot sauce and minced garlic in a small bowl. Mix well until smooth and well blended. Adjust seasoning and heat level to taste.
- Serve the sambousek warm with the garlic cilantro aioli on the side for dipping.
Serving Tips and Variations
- Serve freshly fried sambousek while hot and crisp. They make a great appetizer for parties, game day or casual gatherings.
- For a lighter option, brush assembled rolls with oil or a small amount of butter and bake at 400°F (200°C) until golden and crisp instead of frying.
- Swap ground beef for ground lamb or a mixture of beef and lamb for a traditional variation. Vegetarian versions can be made using seasoned lentils, cooked mushrooms or spiced potatoes and peas.
- Adjust the spice mix to your preference—more cinnamon and allspice will give a warmer, sweeter profile, while extra red pepper or cayenne will increase heat.
Storage
Keep leftovers in an airtight container in the refrigerator. Reheat in an oven or skillet to restore crispiness rather than microwaving, which can make the pastry soggy.
These sambousek are flavorful, versatile and easy to scale for larger crowds. Whether you use phyllo or egg roll wrappers, the combination of spiced meat and creamy garlic cilantro aioli makes them a crowd-pleaser every time.