Ingredients

Instructions

1. 1

   Heat a drizzle of oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

2. 2

   Add the ground lamb and garlic to the skillet. Cook, breaking up the meat, until browned and cooked through.

3. 3

   Stir in the cumin, coriander, chili flakes, salt, and pepper. Cook for another minute until fragrant, then remove from heat and let cool completely.

4. 4

   In a mixing bowl, combine the cooled lamb mixture, chopped leeks, and beaten eggs. Mix well.

5. 5

   Lay a spring roll wrapper flat on a clean surface. Place about 3 tablespoons of the filling in the center.

6. 6

   Fold the bottom of the wrapper up over the filling, then fold the top down. Fold the left and right sides in to form a sealed square packet.

7. 7

   Heat a thin layer of vegetable oil in a large frying pan over medium heat.

8. 8

   Carefully place the packets seam-side down in the hot oil. Fry for 2-3 minutes per side until the wrapper is golden brown and crispy and the egg filling is set.

9. 9

   Drain on paper towels, cut into smaller squares, and serve hot with lime wedges.