Beef Roll

This makes about 20 to 24 beef rolls, depending on the size of your phyllo.

Ingredients

• 600g ground beef
• 2 tbs butter
• 1 tbs oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 tsp 7 spices
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp ginger
• 1/4 tsp black pepper
• Mexican oregano
• Salt to taste
• Parsley or cilantro, chopped
• Cheese shredded (cheddar and jack)
• 100g Rice noodles
• Phyllo pastry
• Brushing oil: vegetable oil mixed with paprika and chili pepper

Instructions

1. Soak the noodles in hot water according to package, drain and cut into smaller size. Set aside.
2. In a pan heat 2 tablespoons of butter and olive oil add the vegetables and sauté until softened.
3. Add the beef and cook on medium heat until browned.
4. Add the spices and stir well, cook for 30 seconds. Remove from the heat and let cool.
5. Add the parsley, cheese, and 100 g of rice noodles and stir well.
6. Spread the phyllo then fold in half, open again and cut along the line.
7. Take each 2-3 sheets (sometimes they get stuck) and fill with the meat, brush with the oil fold the sides and roll into a cigar.
8. Place on a parchment lined baking sheet don’t crowd, brush with oil.
9. Bake at 350 until crisp and golden.
10. Once they come out of the oven I like to flip each roll upside down so the top soaks all the oil and don’t become dry. Enjoy with any sauce.