Algerian Spring rolls- Beef Bourek

Make the filling First, soak the rice in a cup of hot water for about 15 minutes.

In a saucepan, heat the oil over medium heat and sauté the onion and garlic.

Season with salt, pepper and ginger.

Add paprika and tomato paste.

Add the ground beef, the chopped cilantro and parsley.

Cook the meat for about 2 minutes and add about ½ cup water.

Rinse the rice then add it to the beef mixture.

Reduce the heat and let cook until the water is absorbed, for about 10 to 15 minutes.

Adjust the seasoning (add salt if needed).

Turn off the heat.

Add the shredded cheese, and mix well.

Let cool.

Make the rolls – Separate each sheet of spring rolls. Lay one sheet at the time on a working board or a large plate.

Put about 2 tabkespoons of the beef mixture in the lower center of the sheet.

Fold the two sides of the sheet toward the center.

Start to roll the sheet. Repeat the operation to all the spring rolls sheets.

In a frying pan, heat the oil on medium heat.

Fry the spring rolls or the bourek, fold side down.

Fry both sides until golden.

Drain the Bourek on paper towel.

Serve warm with wedges of lemon if desired.