Wagyu Beef Shawarma Egg Rolls

Votes: 2

Time: 13 hours 55 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 2161, total fat 173 G., saturated fats 44 G., proteins 82 G., carbohydrates 75 G., fiber 7 G., cholesterol 263 mg, sodium 1516 mg, sugar 3 G.

Make crispy egg rolls filled with grilled, spiced beef and gooey cheese. Thin slices of beef are marinated in a spice mix with tahini and cinnamon, giving them a Middle Eastern shawarma flavor. Serve the egg rolls with garlic paste for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shawarma with beef

110 g tahini
3 tablespoons ground allspice
3 tablespoons granulated garlic
3 tablespoons ground black pepper
3 tablespoons Seven Spice Seasoning
2 tablespoons ground cinnamon
2 tbsp onion powder
2 tbsp. salt
1 tbsp. l. ground cloves
1 tbsp. ground nutmeg
1 tbsp. l. dried oregano
2.5 kg of quality beef, such as wagyu, chuck or ribeye, sliced into 0.5 cm thick slices.

Egg rolls

3 white onions, finely chopped
2 jalapeños, finely chopped
Vegetable oil for deep-frying
Sauce or soy sauce
1 package of egg roll dough (450 g)
16 slices white American cheese
1 cup cornstarch
Canola oil for frying
60 g of garlic paste

Garlic paste

1 cup garlic cloves
0.5 cup lemon juice
3 tbsp. rapeseed oil
1 tbsp. salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, American cheese, garlic, lemon juice, tahini, allspice, garlic granules, cinnamon, carnation, nutmeg, spring roll dough, starch

Cooking the dish according to the recipe:

Shawarma with beef:

In a large bowl, combine tahini, allspice, garlic, black pepper, seven-spice powder, cinnamon, onion powder, salt, cloves, nutmeg, oregano, and 2 cups of water and whisk until smooth. Add the beef to the marinade, cover, and refrigerate for 12–24 hours.
Preheat the grill to 200°C. Place the beef on the grill and cook for 2 minutes on each side. Remove from the grill and let rest. Chop the meat very finely and set aside to cool.

Egg rolls:

Sauté the onion and jalapeño in a dry skillet over high heat until they begin to brown, then add a little oil and cook for another 5 minutes. Turn off the heat, then add the beef. Mix well and let cool for 20 minutes.
Wet all corners of the egg roll dough with water. Place a slice of American cheese in the center of the dough. Arrange the dough in a diamond shape, spread about 2 ounces of filling horizontally over the cheese, fold the top corner under, then fold the sides inward and roll tightly from the bottom up. Roll the egg roll in cornstarch. Assemble the remaining egg rolls in the same manner.
Preheat deep fryer to 175°C.
Fry the egg rolls, a few at a time, for 2–3 minutes. Cut them in half and eat them dipped in garlic paste.

Garlic paste:

Place the garlic in a food processor and process until smooth, then add 1 tablespoon of lemon juice. Begin pouring in the oil very slowly, alternating with the lemon juice, until it forms a paste. Continue adding until the mixture reaches your desired consistency. Season with salt to taste.