Sambousek Egg Rolls

Meat & Filling:--
1.4 kg ground beef
SIDS SALT & PEPPER to taste
1 tbsp plus more as needed rice bran oil
3 cups rice bran oil, to fry the rolls
1 onion, diced
6 spring onions, thinly sliced
4 garlic cloves, minced
1 tbsp fresh turmeric, grated
1 tsp cinnamon
1 tsp allspice
¼ tsp cardamom
½ tsp ground ginger
2 tsp coriander seasoning
2 tsp cumin
2 tsp dry coriander
1 tsp chilli flakes
2 egg yolks
1 large package of phyllo dough
Garlic Aioli:--
½ cup Best Foods Mayonnaise
¼ tsp ground ginger
½ tsp dry coriander
½ tbsp raw bush honey
2 tsp SIDS RINGS AROUND URANUS SAUCE
1-2 garlic cloves, finely minced

In a pan over medium high heat with oil add onions and cook for 2 minutes until translucent. Add garlic and turmeric and cook for one minute. Add the ground beef and all the filling ingredients. Cook on medium high for 10 minutes until brown. Drain.
Puff Pastry
Unfold the pastry sheets on a lightly floured surface. Layer 2 sheets of dough and cut each pastry sheet into 13 cm squares.
With a pastry brush, brush the edges of pastry with egg yolk. Spoon about ¼ cup meat mixture on the end of each pastry square. Fold the 2 sides over the filling and roll until the top is reached. Working in batches, add pastry rolls to a large frying pan of hot oil and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate to drain.
Aioli
Add all the aioli ingredients to a bowl and mix well.