Food and Nutrition


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This ethnic recipe comes from NDSU Extension Service.


  • 2 Tbsp. olive oil (or oil of choice)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 lb. ground beef
  • 2 tsp. ground cumin
  • 2 tsp. ground cardamom
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. water, or as needed
  • 1 (14-oz.) package spring
  • roll wrappers
  • Oil for frying


Heat oil in large skillet over medium heat. Add onion and garlic. Cook until the onions are transparent. Add ground beef and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well and continue cooking until beef has browned. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with meat mixture, close the top and seal with the paste. Repeat until wraps or filling are used up. Heat oil. Pan-fry in hot oil in a heavy skillet or deep-fat fryer. Fry a few at a time until golden brown. Remove carefully and drain on paper towels.

Makes 14 servings.

Per serving: 250 calories, 13 grams (g) fat, 16 g protein, 19 g carbohydrate and 380 mg sodium.
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