High-Protein Ethiopian Sambusa Power Rolls with Spiced Peanut-Lentil Filling

Crispy baked wonton wrappers transform into effortless high-protein sambusa rolls, inspired by viral street food trends. A spiced fusion filling of lean ground beef, protein-rich red lentils, and creamy peanut butter creates irresistible flavor in every bite. This easy 35-minute appetizer delivers restaurant-quality taste with a healthy, protein-packed twist perfect for sharing or meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (3 rolls each)

Ingredients

• 12 square wonton wrappers
• 8 oz (225g) 93% lean ground beef
• 1/2 cup cooked red lentils
• 2 tbsp natural creamy peanut butter
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 tbsp berbere spice blend
• 1/2 tsp ground cardamom
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 large egg, beaten (for sealing)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, berbere, and cardamom. Cook for 1 minute until fragrant.
4. Increase heat to medium-high. Add ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes.
5. Stir in tomato paste, cooked lentils, and peanut butter until well combined. Season with salt and pepper. Remove from heat and let cool slightly.
6. Place a wonton wrapper on a clean surface. Spoon 2 tablespoons of filling onto the center.
7. Brush edges with beaten egg. Fold wrapper diagonally to form a triangle, pressing edges firmly to seal. Repeat with remaining wrappers and filling.
8. Arrange rolls on prepared baking sheet. Lightly brush tops with remaining beaten egg for golden color.
9. Bake for 15-18 minutes until crispy and golden brown.
10. Garnish with fresh cilantro before serving. Best enjoyed warm.

Chef's Note

For extra crispiness, lightly spray the rolls with cooking oil before baking. The peanut butter adds creaminess and protein without making the filling too heavy.

Make-Ahead Tips

Assemble rolls and refrigerate unbaked for up to 24 hours, or freeze on baking sheet then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 3-5 extra minutes.

Substitutions

Ground turkey or crumbled firm tofu for beef; almond butter for peanut butter; spring roll wrappers cut in half for wonton wrappers; garam masala plus cayenne for berbere blend.