Beef Shawarma Egg Rolls - Air Fried

This new light and crispy take on shawarma sandwiches will have you craving shawarma every day!

Cut skirt steak or filet mignon into thin strips or purchased pre cut. Slice the onion then saute’ with olive oil on preheated medium high heat

Once the onions cook down, add in the shawarma meat strips to cook for about 4 minutes then add in the minced garlic and cook for another 3-4 minutes.

Turn the heat off, then add in the lemon juice, apple cider vinegar, salt, black pepper, cumin, paprika, seven spices, and mix until well incorporated.

Now stuff and roll your wraps

Place a spring roll wrapper on a clean work surface and add filling to the center with the desired condiments like pickles, sliced tomatoes, and minced parsley.

Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed egg roll with your fingertip and continue rolling to seal the egg roll.

Add enough oil to the skillet to fill about 2 inches.  Once the oil reaches 370F, begin adding the rolls one at a time.

Once the egg rolls begin to turn golden brown, turn them over.

Serve With Tahini as dip or sauce. Enjoy!