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Tourtiere Spring Rolls

These Tourtiere Spring Rolls are a hand-held take on this French-Canadian holiday classic and are the perfect Christmas party appetizer to share with friends, or to eat all by yourself. We don't judge.
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Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Course: Appetizer, Snacks
Cuisine: Canadian, Fusion
Keyword: Appetizer, Holiday, Snacks
Servings: 18 Spring Rolls

Equipment

  • Cutting Board
  • Chefs Knife
  • Rubber Spatula
  • Box Grater
  • Dutch Oven
  • Medium Pot
  • Measuring Cups
  • Measuring Spoon
  • Two Baking Sheets

Ingredients

Tourtiere Spring Rolls

  • 1 Small Yellow Onion
  • 1 Tbsp Vegetable Oil
  • 1 lb Lean Ground Beef
  • 2 Sprigs Thyme
  • 1 tsp Dried Oregano
  • 3/4 tsp Cinnamon
  • 3/4 tsp Nutmeg
  • 2 Cups Beef Broth
  • 1 Medium Yellow Potato
  • Salt
  • Pepper
  • 1 lb Egg Roll Wrappers
  • Cooking Spray
  • 2 Tbsp Sesame Seeds
  • Parsley Optional

Dipping Sauce

  • 1 Cup Ketchup
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Worchestershire Sauce

Instructions

Tourtiere Filling

  • Finely dice your onion then pick the leaves from your thyme sprigs and set aside.
  • Heat a dutch oven over medium heat, once it's hot add 1 Tbsp of vegetable oil and spread it to coat the bottom of the pot. Add the ground beef and leave it to sit undisturbed for 4-5 minutes. When you start to break it up the bottom of the beef should be a deep brown and easily lift from the surface of the pot.
    Add the diced onions and continue to stir and break up the meat until it is fully cooked.
  • Add the thyme leaves, oregano, cinnamon, nutmeg, a heavy pinch of salt and fresh ground pepper to the pot and cook stirring constantly for one minute until the spices have bloomed and are fragrant.
  • Add the beef broth to the dutch oven and allow it to come to a simmer.
    Meanwhile, shred the potato on a box grater, there is no need to peel the potato, and add to the pot.
  • Allow the mixture to gently simmer until the liquid is mostly evaporated and the meat is tender. The simmer should be gentle, if you need to decrease the heat do so, this process will take 30 minutes.
  • When the filling is finished allow it to cool. This can be done by spreading it out on a pan, and when it is no longer hot transfering the pan to the fridge.

Dipping Sauce

  • While the filling is cooling make the dipping sauce by adding all ingredients in a pan and bringing to a gently simmer over medium heat until the sugar is dissolved and the colour has deepened.

Assembly

  • Preheat your oven to 400F, coat the sheet pans in cooking spray and add a few tablespoons of water to a small bowl.
  • Working one at a time place one egg roll wrapper in front of you so it is a diamond shape with one corner pointing towards you. Add two tablespoons of filling to the center of the egg roll wrapper then dip a finger in the bowl of water and trace around the edges.
    Fold the left and right corners of the wrapper toward the center then the bottom corner up and away from you, tuck it tight against the filling and continue to roll away from you. Repeat this for the rest of the spring rolls.
  • Spray the surface of the spring rolls with cooking spray and sprinkle with sesame seeds and bake for 20 minutes until golden and crispy.
    While they bake finely chop the parsley if you are using it and when the spring rolls are done serve with the dipping sauce and parsley.