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Ingredients56 m servings 94 cals
Original recipe yields 15 servings (15 sambusa)
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts; cook and stir until lightly toasted, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add beef; cook, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in onion; cook and stir until tender, 3 to 5 minutes. Remove from heat; season with cinnamon, allspice, salt, and pepper. Stir in pine nuts.
- Cut each spring roll wrapper into three 12x4-inch rectangles. Brush each rectangle lightly with melted butter.
- Place a heaping teaspoonful of the beef mixture near the short end of 1 rectangle. Fold 1 corner over to enclose the filling and form a triangle. Continue to fold until the rectangle has been folded into a triangular packet, sealing any holes to prevent filling from oozing out. Dab cold water on the outside fold to seal sambusa closed.
- Repeat with remaining spring roll rectangles and beef mixture. Arrange sambusa on the prepared baking sheet.
- Bake in the preheated oven until crisp and golden, about 25 minutes.
- Cook's Notes:
- Substitute ground lamb for the beef if desired.
- The spring roll wrappers in Asian supermarkets are best. If spring roll wrappers are frozen, remove from freezer and allow to thaw for 2 hours in fridge or 30 minutes at room temperature. Make sure they are still in the package, as they will dry out.
- You can also use milk or beaten egg white to seal the edges of the wrappers.
- Traditionally, sambusa are deep fried. Cook in hot oil, several at a time, until golden and bubbly. Remove and drain on a paper towel.
Per Serving: 94 calories; 8.1 g fat; 2.3 g carbohydrates; 3.2 g protein; 20 mg cholesterol; 62 mg sodium. Full nutrition