Recipe by Brynie Greisman

Spring Rolls with Sweet Meat Filling

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Meat Meat
Medium Medium
10 Servings
1 Hour, 30 Minutes

No Diets specified

These tortilla wraps are filled with succulent meat seasoned to perfection with silan and soy sauce, and then fried to give them a crispy irresistible exterior. Serve them with butternut squash stars for a beautiful effect. Yields 10 large or 16 medium portions.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Spring Rolls

  • 10 large tortillas or 16 medium ones

  • oil, for sautéing and frying

  • 1 and 3/4 pounds (800 grams) ground meat, preferably entrecote

  • 2 large onions, diced and sautéed

  • salt, to taste

  • pepper, to taste

  • 2 tablespoons Glicks Soy Sauce

  • 5 tablespoons silan, such as Heaven & Earth Date Syrup or honey

  • 2 tablespoons flour

  • 2 tablespoons water

  • 2 eggs

  • golden bread crumbs

Creamed Butternut Squash

  • salt, to taste

  • pepper, to taste

  • roasted pumpkin seeds, for garnish

  • techina, for drizzling

Wine Pairing

Shiloh Legend Honi


Prepare the Spring Rolls


Heat a little bit of oil in a large frying pan. Sauté the meat over medium-high heat for four to five minutes, or until no longer pink.


Use a potato masher to break up the meat and help it cook evenly. Drain any liquid. Return to heat.


Add the sautéed onions, salt and pepper, soy, and silan, and continue to mix for another two minutes. Let cool.


Lay a tortilla (you can warm it in the microwave for 10 seconds so it’s easier to work with) on a flat surface and place half a cup of the meat mixture on the bottom half. Fold over the bottom edges and roll up tightly.


Mix the flour and water in a small dish to make “glue,” and smear at the very end of the tortilla to keep it closed. Continue until all the tortillas are done.


Refrigerate the tortillas for one hour. At this point, the tortillas may be frozen and prepared as needed.

Cook the Spring Rolls


Dip each roll in egg and then in bread crumbs. You have three options now:


Spray the breaded rolls with cooking spray and bake at 350 degrees Fahrenheit (180 degrees Celsius) on a baking pan lined with greased Gefen Parchment Paper, loosely covered, for about 15 minutes or until crispy.


OR, fry in a frying pan in a little bit of oil, rotating until crispy and golden brown on all sides.


OR, deep-fry until golden brown on all sides. Remove to a pan lined with towel paper to drain.

Prepare the Butternut Squash


Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).


Place the whole butternut squash or squashes in a pan that has been lined with kosher salt. Bake for 45 minutes or until soft.


Remove from oven; slice in half and deseed with a spoon.


Place the butternut squash meat in a food processor fitted with the knife attachment. Process, adding the oil, silan, garlic, salt, and pepper. Taste and adjust seasoning.


Garnish with roasted pumpkin seeds. Drizzle techina and silan over the tortilla halves.


The butternut squash can be prepared the day before. Leftovers can be frozen.


Photography: Moishe Wulliger Food Styling: Renee Muller

Spring Rolls with Sweet Meat Filling

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