1. Take the lamb/beef mince and the spring roll pastry out of the fridge

To make the mince

1. Add the chopped onions to a large wide pan along with the regular olive oil, turn the heat high for the first 2-3 minutes then reduce to low

2. Add the paprika, turmeric, cumin and, 7 spice ground coriander to the onions

3. Keep turning the onions every five minutes or so until they caramelise for around 40 minutes

4. Add the diced carrots and sauté for another 15 minutes. Then remove the onions and carrots and set aside.

5. In the same pan, add the minced meat and fry at medium high heat for the first five to ten minutes, press down on the meat with the back of a wooden spoon to make an even consistency

6. Drain away most of the liquid that forms in the pan in a colander to avoid a 'boiled' taste

7. Add the salt and sumac, and reduce to low heat

8. After 15 minutes, re-add the onions and carrots to the meat which should be done by now

9. Add the peas, chilli and fresh coriander (cilantro) and cook for another 10 minutes

10. Adjust the salt and spice level before you turn off the heat, and cover.

To prepare the rolls

1. Prepare a pastry glue of water and flour in a small bowl

2. The spring roll pastry should have defrosted by now. Cut them in half with a sharp knife and separate a few sheets

3. Prepare a large plate or tray for rolling and one for the rolled up meat rolls. Put the meat roll mix pan on the table too

4. Take one rectangular pastry sheet and add a tablespoon of meat roll mix near the base allowing for an inch at the bottom

5. Fold in the sides and roll up firmly. As you reach near the end, add a dab of flour glue with the back of a teaspoon and seal
6. Keep rolling and separating a few sheets ahead of yourself, try as much as possible to keep them the same width

7. Deep fry until golden