By Oshrat & Yael @spicebetweenus. Makes 18–20.
Start by defrosting spring roll wrappers if frozen. Keep them in the fridge (about 20 minutes) until ready to use.
Heat two teaspoons olive oil in a large frying pan. Then add diced onion and sauté for three to four minutes until golden. Then add ground beef and mix around, pressing down to break down the meat into small pieces. Cook for about six minutes or until no longer pink.
Then add the spices to the pan – chili powder, paprika, salt, black pepper, cumin, cinnamon, baharat if using, and dried coriander. Cook for another three to four minutes, stirring a few times. Remove from heat and let cool for about 10 minutes.
Remove spring roll wrappers from the fridge, take a paper towel and dampen with water to place over the spring roll wrappers so that they don’t dry out while assembling.
Get a small bowl ready with one teaspoon of cornstarch and 1/4 cup water and mix together.
Cut each wrapper diagonally and stack one triangle on top of the other for a total of two sheets when rolling. Take one tbsp of meat and place in the long side of the triangle in a thin line. Dip your fingers in the cornstarch mixture and spread on all three corners. Fold the two corners inwards toward the meat mixture. Then start rolling until you reach the last corner of the triangle and dip your fingers again and spread to seal that corner. You should have a long and tight cigar. Repeat for the entire meat mixture.
When complete, cover all cigars with plastic wrap and refrigerate for 30 minutes before frying.
Heat canola or vegetable oil into skillet and fry for one minute on each side. If baking, spray olive oil spray over all cigars, and bake on 425 degrees Fahrenheit for 15–20 minutes or until golden. Serve hot with turmeric tahini (optional).
Mix all ingredients together in a bowl.